Like the meatless Imam Bayildi, this Turkish stuffed eggplant dish is rich, vibrant and perfect as a light supper. Slideshow: Turkish Recipes 

Russ Crandall
May 2014

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Recipe Summary

total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the eggplant in half lengthwise. Fill a large bowl with water, stir in 2 teaspoon of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while prepping the filling.

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  • Heat a skillet on medium heat for 1 minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until they start to soften, about 4 more minutes.

  • Add the coarsely chopped tomatoes, tomato paste, garlic, salt and pepper; simmer until the tomatoes are softened, another 5 minutes. Stir in the chopped parsley, season to taste with more salt and pepper and set aside.

  • Remove the eggplants from the water, rinse and pat dry. Season with salt and pepper. In a large skillet, warm 2 tablespoons oil on medium-high heat for a minute, then place the eggplant cut side down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain.

  • Preheat oven to 400°. Scoop out the seed part of each eggplant and set aside. Don’t spoon out too much of the eggplant—just enough to make a divot to put the filling into.

  • Spoon in the filling, then lay down half of a chile pepper and a tomato slice on each eggplant. Bake until the eggplants are soft all the way through, 20 to 30 minutes, then rest for 5 minutes before serving.