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Turkish Stuffed Eggplant

The other day I got an email from Saveur and there were 43 vegetarian recipes that celebrate Spring vegetables. Browsing through the recipes I was inspired to try 3 of them immediately, they were all so many appetizing and delicious it was hard to pick which ones to make but I decided on 3 for now.  The first recipe is Turkish Stuffed Eggplant, Imam Bayildi. It’s so simple to make and chock full of wonderful vegetables it makes a great meal or side, you decide how you would like to serve it, for me with some greens and greek yogurt with dried mint.

Choose small eggplants, I found some beautiful grafitti eggplant, small and slender, I knew they would be tender and cook quickly. The recipe calls for green pepper, cauliflower, leeks, garlic and tomato as the stuffing. Because I like to add my own spin on a recipe and frankly I am a bit tired of cauliflower (yes I finally had my fill) I chose zucchini and tri color mini peppers. They say to grate the tomatoes, ummm I don’t think so, I envisioned parts of my finger mixed with the tomatoes as all I had were small (cherry) tomatoes. I did a fine chop and drained them of their juices in a sieve. The eggplant is cut in half and roasted cut side down in the oven until soft and slightly caramelized. This is so easy to make it’s almost ridiculous and the results are delicious. The recipe calls for Aleppo or Marash pepper but I didn’t have, you can use that if happen to have it on hand instead of the sumac.

I am bringing these little gems with me to Fiesta Friday #171, egad, sweet Angie has been hosting 171 parties. She is amazing folks.  Happy Mothers Day Angie!!

Turkish Stuffed Eggplant- Imam Bayildi

Recipe from Saveur (adapted by me)

2 small eggplant, cut in half with stems on

6 small tri color bell peppers  or 1 medium bell pepper cleaned, seeds and veins removed and chopped

1 small zucchini chopped

1 leek, light and white parts only cleaned very well and cut in thin rounds

3 cloves garlic minced

1 cup chopped (or grated if you are brave) tomato drained of juices

salt and pepper

dried oregano (just a little)

Sumac small amount to garnish or if you have Aleppo or Marash pepper

crumbled feta (as much as you like)

olive oil

Heat oven to 375 degree’s put the eggplant cut side down on a sheet pan lined with parchment and brushed with olive oil, rub some olive oil on each eggplant half as well. Roast for approximately 25 minutes or until soft and the cut side is slightly caramelized. Remove from oven and set aside.

Add a few tbs of olive oil to your sauté pan and cook the leeks until softened. Add the bell pepper, garlic and zucchini and sauté until tender and cooked through. Remove from heat and add the tomato, season with salt and pepper to taste.

Turn the eggplant over cut side up and spoon some of the filling on top about 1/2 cup for each half. Sprinkle a little dried oregano on top, drizzle with olive oil and put back in the oven for about 15 minutes until hot.

To serve, add the crumbled feta, sprinkle a little sumac and drizzle with a little olive oil.

 

 

 

 

 

49 Comments Post a comment
  1. I like eggplant but all I make with it is eggplant parm (what else from an Italian American girl)

    All the work involved I don’t make it I usually go out for it and I’m lucky to have a Pizzeria where I live that makes it good and delivers to my doorstep

    Now this recipe is a pleasant change for the eggplant…yum…😋

    Have a Great WeekEnd

    May 12, 2017
    • Eggplant parm is my favorite wish there were someplace around here that made it well it’s mediocre at best. Love eggplant!! Thanks so much!’

      May 12, 2017
      • Enjoy and have Fun

        How’s my little friend…Percy doing 💋

        May 12, 2017
      • Will do and Percy is doing pretty good. He was just diagnosed with arthritis in both his front legs and is having a hard time walking. Have him on joint supplement not pushing letting him go at his own pace and he is a real trooper, hope Sam is doing well and that you both have an awesome weekend.

        May 12, 2017
  2. Yummy! Happy Furry Mom’s Day! Have a great weekend.

    May 12, 2017
  3. The beauty of words… Add “Turkish” and instantly it’s new, exotic, and exciting. To me at least. 🙂 The revisions you made to the recipe sound much better. It really is a lovely dish, Suzanne, especially after your own touches. The photos are beautiful as always. Happy weekend and happy Mother’s Day. Mega hugs.

    May 12, 2017
    • Yes even though this dish is so simple put Turkish in front and it sounds exotic!! So true Teagan. It is really delicious I wished that I ate rice because it would be delicious with some buttery rice!! Thank you so much my friend, have a stupendous weekend!!

      May 12, 2017
  4. turkswhoeat #

    These look and sound so delicious! I love your addition of zucchini, very seasonal!

    May 12, 2017
    • Thank you so much, I decided in zucchini rather than cauliflower. I love Turkish and all Middle Eastern food!

      May 12, 2017
  5. Oh this looks heavenly Suzanne! I can’t wait to see what other veggie delights you have in store for us. And grating a tomato is quite easy, and no risk of slicing fingertips, either. (Of course, I wouldn’t bother with cherry tomatoes either.) Just slice the top edge off the tomato and start grating! Once it gets close to the fingers, just flatten your hand, as all the skin stays behind and makes a barrier. I’ve made pasta sauce this way, it’s delicious!

    May 12, 2017
    • I feel deprived now honestly it’s the first time I’ve ever heard of grating a tomato but no way with those little ones. Thank you so much Kathryn!!

      May 12, 2017
  6. This looks incredible, Suzanne. I’m going to have to tell you that your first sentence put me into panic mode… I don’t get email recipes from Saveur! :/ I don’t know if I should do it to myself but now I must! Thanks. 😉

    May 12, 2017
    • Oh I love getting their recipes by email, I subscribe to them all, fine cooking, food and wine all of them it’s so nice having them arrive and if you don’t like delete. Thank you so much Josette!

      May 12, 2017
      • I thought that I got them all- until tonight! 😉 I subscribed, no worries!!

        May 12, 2017
  7. Delicious..

    May 12, 2017
  8. I love cooking with those pretty tri-coloured peppers, they’re sweet and so delicious. I’m sure these stuffed eggplants tasted extra special, love them😊

    May 12, 2017
    • Oh me too Marisa, love those little peppers, they are so sweet. Thank you so much.

      May 13, 2017
  9. Oh lovely flavors, I do believe I could savor these wonderful eggplants with no hesitation. I’ll have to check out the magazine you mention.

    May 12, 2017
    • Thanks Loretta, I subscribe online to Saveur and get emails with recipes. It’s really nice, they have wonderful recipes and great ideas.

      May 13, 2017
  10. What a lovely eggplant dish! I prefer the slender eggplant as well. I hope I can try this recipe soon! Happy Fiesta Friday! -Julia

    May 12, 2017
    • Yes the slender small eggplant are the best and I love the Italian, Japanese and graffiti variety best. Thank you so much.

      May 13, 2017
  11. I love eggplant, Suzanne! This recipe is definitely a keeper! Thanks so much for sharing this with us. I have bookmarked it and can’t wait to try it! 😀

    May 12, 2017
  12. Devora Cohn #

    Wow. Looks amazing but a lot of work. And a lot of ingredients.

    Sent from my iPhone

    >

    May 13, 2017
    • Thanks so much Dev, it’s a little bit of work but worth it. Love eggplant and I know you do as well.

      May 13, 2017
  13. Looks wonderful Suzanne, I like eggplants and this recipe looks like one I would like to try. I like your changes.

    May 13, 2017
    • Thank you so much Dyanna, it’s a really delicious dish I just wish I had vegetables from my garden.

      May 13, 2017
  14. Delishes, thanks for reminding me to make this wonderful dish again.

    May 13, 2017
    • Thank you, I had never made this before, I tend use eggplant in three dishes, Eggplant parm, Khoresht Bademjan and Baba Ganoush, this was different and I thought it was so delicious.

      May 13, 2017
  15. What a yummy recipe! I love the jewel color aubergine/ eggplant in my dish. Will try it later when I get the ingredients. Thanks! 🙂

    May 13, 2017
  16. Wonderful! I’m growing small eggplants, so I’m definitely saving this recipe!

    May 13, 2017
  17. I love this Suzanne. It sounds so delicious. I am always on the lookout to do different meals with eggplant, and this is excellent. 🙂

    May 13, 2017
    • Thank you Lynne, me too. I have always love eggplant its one of my favorite vegetables.

      May 13, 2017
  18. This looks beautiful 😊

    May 13, 2017
  19. Your stuffed eggplants looks delicious Suzanne. I love the texture and flavor of eggplants .

    May 13, 2017
    • Me too Gerlinde. The texture changes so dramatically when cooked and they are so distinct in flavor, really wonderful. Thank you so much.

      May 13, 2017
  20. Sandhya #

    Suzanne, I love eggplant and this recipe looks so good. Your presentation is awesome!

    May 13, 2017
  21. Marvelous! I like your change ups, too!

    May 14, 2017
  22. That’s a whole new take on imam biyaldi! They look lovely and tasty 🙂

    May 14, 2017
  23. I am always looking for different eggplant recipes and this looks like a really nice one. Thanks Suzanne!

    May 14, 2017
  24. I really like eggplant and this looks delicious!

    May 15, 2017
  25. This is an incredibly delicious dish!

    May 16, 2017
  26. What a great veggie meal Suzanne– and I like your switch from cauliflower to zucchini! Seems like it would be a little more savory. We love eggplant–usually got the long Chinese ones. I’ll have to search to find the better shape you found… Another wonderful recipe Suzanne– thanks friend! xox

    May 18, 2017

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