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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened.
- Add the diced tomatoes, pine nuts, and chopped parsley to the skillet. Cook for 5 minutes, then remove from heat.
- Stuff the eggplants with the tomato mixture, then place them in a baking dish. Drizzle the remaining olive oil over the eggplants.
- Cover the baking dish with aluminum foil and bake for 30 minutes, or until the eggplants are tender.
- Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
- 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