Imam Bayildi
A traditional Turkish dish featuring smoky, savory eggplant layered with spices and fresh tomatoes, perfect for dinner gatherings and meal prep.
Ingredients
Main Ingredients
- 2 medium medium eggplant, thinly sliced ¼ inch thick lengthwise (or 4 small Italian eggplant, about 1 ¾ pounds)
- to taste sea salt
- as needed olive oil for frying
- 1 small yellow onion, diced
- 2 large cloves garlic, minced
- ¼ teaspoon red chili flakes
- 1 dash cinnamon
- 1 14.5 ounce can diced tomatoes
- 2 tablespoons finely chopped fresh parsley, divided
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Lightly salt the eggplant slices and allow them to stand for 20 minutes to remove bitterness. Pat the slices dry and set aside.
Cooking
- Heat a thin layer of olive oil in a large oven-proof skillet over medium-high heat. Pan fry the eggplant in batches until golden brown on both sides, about 2 minutes per side, adding more oil as needed.
- Remove the eggplant to a plate.
- In the same skillet, add the onion and sauté over medium heat until soft, about 5 minutes.
- Add garlic, chili flakes, sea salt, and cinnamon. Cook for one more minute, until fragrant.
- Pour in the tomatoes and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in half of the parsley.
- If using an ovenproof skillet, remove ¾ of the sauce to a bowl, leaving a thin layer behind. Otherwise, add ¼ cup of sauce to the bottom of an 8x8 inch casserole dish.
- Arrange one layer of eggplant evenly in the skillet or dish. Slather with a layer of sauce, and repeat with remaining eggplant and sauce, similar to assembling lasagna.
- Cover with foil and bake in the oven for 45 minutes until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minutes before serving. Garnish with remaining parsley.
Notes
Serve warm or at room temperature. Pairs well with rice, bread, or a fresh salad. A dollop of yogurt can enhance the flavors. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for later use. Be sure to let it cool completely before freezing.