Stuffed Eggplant (Imam Bayildi) is a classic Turkish dish made with eggplants cooked in olive oil and then stuffed with a filling made with onions, tomatoes, and garlic.

These are the ingredients you need for making these scrumptious vegan stuffed eggplants. Click on 👇 "learn more" for the full list of ingredients with measurements.

Heat the olive oil in a frying pan, and then fry the eggplants until they start to soften but still have a bit of firmness, turning occasionally.

Use the same pan you fried the eggplants for making the filling. Put the pan on medium heat, add the onions, and then sauté until soft.

Add the tomatoes, salt, and black pepper, stir well, and then let them cook for 5-6 minutes or until the sauce starts to thicken.

Stir occasionally to avoid it catching the bottom. Sprinkle on the chopped parsley, stir well, and then take the pan off the heat.

Make an incision lengthwise in the eggplants, leaving 2 cm (1") at both ends, without piercing through the bottom. Carefully stuff them with a help of a spoon.

Cover the oven dish with a lid or tin foil and then place it in the oven. Bake the eggplants for an hour and then remove the lid/tin foil.

Alternatively, you can cook them in a pan. Let them cool completely and garnish with some chopped parsley and fresh tomato slices before serving.

– Imam bayildi is best served at room temperature the day after it has been cooked. Click on 👇 "learn more" for the full recipe with step-by-step instructions and expert tips.