Turkish Imam Bayildi Recipe

Ingredients for Imam Bayildi Recipe with Tomato Sauce

For the eggplant:

• 1 eggplant from the garden
• 1 coffee cup of oil
• 1/2 teaspoon of salt

For the above:

• 2 onions
• 1 capsicum pepper
• 1 tablespoon of oil
• 1/2 teaspoon of salt
• 1/2 teaspoon red chili powder
• 1 piece of sugar cubes (or not)
• 1-2 drops of lemon juice

For the sauce:

• 2-3 diced tomatoes
• 1 clove of grated garlic
• 1 tablespoon of olive oil
• 1/2 teaspoon of salt
• 1/2 teaspoon paprika

How to Make Turkish Imam Bayildi Recipe with Tomato Sauce?

1. Peel the eggplants without cutting the stems and leave them in salted water for 10 minutes so that the bitter juices come out.

   

2. While the eggplants are waiting, dice the onions, finely chop the garlic, and dice the peppers and tomatoes.
3. Fry the chopped onions in olive oil in the pan, adding salt, until they turn pink.

   

4. After adding the tomatoes, garlic, peppers, granulated sugar and black pepper, sauté for 10 minutes on low heat.

   

5. Heat the sunflower oil, which is necessary for frying, even separately in the pan and fry the eggplants that you remove from the water, rinse and dry, beautifully on both sides.

   

6. Drain the excess oil of the fried eggplants with a paper towel and arrange the eggplants side by side in a wide-bottomed pot.
7. Scratch the middle of the eggplants with a knife and open them like a pocket with your hand. Fill the onion stuffing you have prepared in the middle of the eggplants.

   

8. Add 2 cups of hot water to the pot and cook on low heat for 20 minutes with the lid closed. At that time, take the olive oil required for the sauce in a separate pan and grate the tomato on it, add the tomato paste, fry it well with a little salt and turn it into a sauce.

   

9. For serving, take the sauce on a plate, place the imam bayildis that have been warmed at room temperature on top and serve. If desired, you can also sprinkle chopped parsley on top.