Usuba
Imam Baildi: Stuffed Eggplants
A classic Turkish dish featuring eggplants stuffed with a vegetable filling made from onions, tomatoes, garlic, and fresh herbs. Prepared in olive oil with lemon and mint. Served chilled.
- Total
- 90 min
- Standard serving
- 274.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut off part of the eggplant skin, leaving longitudinal stripes for a beautiful appearance.
- 3
Step 3
Cut each eggplant in half lengthwise. Make several deep longitudinal cuts in the flesh, salt generously, and leave for 15 minutes to remove the bitterness.
- 4
Step 4
Rinse the eggplants to remove salt, squeeze them out, and pat dry with paper towels.
- 5
Step 5
Heat the vegetable oil in a pan over high heat. Fry the eggplants on all sides until evenly golden brown.
- 6
Step 6
Transfer the eggplants to paper towels to remove excess fat.
- 7
Step 7
Mix the onion sliced into half-rings, minced garlic, 30 ml of olive oil, dried mint, salt and pepper. Mix with your hands — the onion will release its juice and soften the mint.
- 8
Step 8
Add diced tomatoes and chopped parsley, mix well.
- 9
Step 9
Make indentations in the eggplants and tightly pack the vegetable filling into them. Transfer the stuffed eggplants to a sauté pan with a thick bottom.
Mix 125 ml of water, the remaining olive oil, juice of half a lemon and sugar. Pour this mixture over the eggplants.
Place over medium heat, cover with a lid, and cook for 40–50 minutes.
- 10
Step 10
Remove from heat and let cool to room temperature. Serve with a lemon wedge, sprinkled with fresh parsley.
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