Serves 1
Directions
- 1Trim the bottom ends of each eggplant and peel back the green tops.
- 2Use a paring knife to make a circular incision around the base of the stem and pull off the green part, revealing the woodier core.
- 3Peel off alternate long stripes of the eggplants, resembling a zebra pattern.
- 4Place the eggplants in a large bowl and rub salt all over the exposed flesh.
- 5Heat some olive oil in a casserole over medium-low heat.
- 6Peel and finely slice the onions, add them to the casserole with salt and cook until they are soft and translucent.
- 7Peel and slice the garlic cloves.
- 8Cut the red and green pepper in half, remove the core and seeds and slice the rest.
- 9Add the garlic and peppers to the pan and continue cooking until the peppers have softened as well.
- 10Dice the tomatoes, add them to the pan with the pul biber and cook covered for 5 minutes to let the tomatoes release their juices.
- 11Trim and discard the lower stems of the parsley and chop the rest.
- 12Turn off the heat, stir most of the parsley into the filling.
- 13Strain the filling through a sieve placed over a bowl to catch the juices.
- 14Fry the eggplants until they are soft.
- 15Add them to a baking tray.
- 16Cut the eggplants open like a pocket.
- 17Fill them with the stuffing.
- 18Add salt to the leftover juices.
- 19Pour the juices over the stuffed eggplants.
- 20Top with tomatoes and roast until lightly charred.
- 21Cook the pilav by toasting orzo in olive oil.
- 22Add salt and water to the orzo.
- 23Serve the pilaf in a dome shape.
- 24Serve the Imam Bayildi by plating it and adding the juices over.
Ingredients
- 4 small eggplants
- 2 tbsp salt
- 9 tbsp extra virgin olive oil
- 2 large onions
- 4 large garlic cloves
- 1 long red pepper
- 1 long green pepper
- 3 large tomatoes
- 1 tsp pul biber (Aleppo pepper)
- 30 g parsley
- pilav
- short-grain rice
- water
- toasted orzo
Equipment
knifepeelerbowlcasserolepotpantongsbaking traysievebowlladle
Tips
- Imam Bayildi are usually served cold.
- You can either fry or roast the eggplants until they're soft.
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