Sultan's Stuffed Eggplant (Hünkâr İmam Bayıldı)

Hünkâr İmam Bayıldı, also known as Sultan's Stuffed Eggplant, is a classic Turkish dish that features tender eggplants stuffed with a flavorful filling. This dish is a perfect combination of savory and aromatic flavors, making it a favorite in Turkish cuisine.

Sultan's Stuffed Eggplant (Hünkâr İmam Bayıldı)

Ingredients

  • 4 small eggplants
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh in a crisscross pattern, being careful not to cut through the skin.
  3. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened.
  4. Add the diced tomatoes, pine nuts, and chopped parsley to the skillet. Cook for 5 minutes, then remove from heat.
  5. Stuff the eggplants with the tomato mixture, then place them in a baking dish. Drizzle the remaining olive oil over the eggplants.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes, or until the eggplants are tender.
  7. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
  8. Serve the Hünkâr İmam Bayıldı hot, garnished with additional parsley if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
12g
Carbohydrates
25g
Fat
18g

Supplies

Baking dish Aluminum foil

Tools

Knife Skillet Baking oven

Serving suggestions

Hünkâr İmam Bayıldı pairs well with a side of fluffy rice and a fresh salad.

Tips & tricks

For a smoky flavor, you can grill the eggplants instead of baking them before stuffing.

Cost

$15