Introduction
Prepare to tantalize your taste buds with this incredible Turkish recipe for stuffed eggplants! Known as “İmam Bayıldı,” this dish showcases the rich and vibrant flavors of Turkish cuisine, bringing together tender eggplants and a savory filling that will leave you craving more. Perfect for a family dinner or a gathering with friends, this dish is both impressive and satisfying.
Ingredients
- 5 eggplants
- 1 bell pepper (any color)
- 1 onion
- 2 cloves of garlic
- 300 g of chicken breast
- 600 ml of tomato puree
- 20 g of Parmesan cheese (grated)
- Salt, pepper, paprika, oregano (to taste)
- Olive oil
Preparation Steps
Step 1: Preparing the Eggplants
Start by selecting firm, glossy eggplants. Rinse them under cold water, then cut them in half lengthwise. Using a spoon, scoop out a portion of the flesh, leaving about half a centimeter on the skin to create a shell. This flesh will be used later in the filling, so set it aside. Once scooped, sprinkle a little salt on the eggplant halves to help draw out excess moisture and bitterness. Let them sit for about 20 minutes.
Step 2: Sautéing the Filling
While the eggplants are draining, heat a generous amount of olive oil in a large skillet over medium heat. Finely chop the onion, garlic, and bell pepper. Add them to the skillet and sauté until the onion is translucent and the bell pepper is tender, about 5-7 minutes.
Next, dice the reserved eggplant flesh and add it to the skillet. Cook for another 5 minutes, stirring occasionally. This will help to soften the eggplant and integrate the flavors.
Step 3: Adding the Chicken
Cut the chicken breast into small cubes and add it to the skillet. Season with salt, pepper, paprika, and oregano. Cook until the chicken is browned and cooked through, about 8-10 minutes.
Pour in the tomato puree and mix everything thoroughly. Allow it to simmer for about 10 minutes, letting the flavors meld together. If the mixture seems too thick, you can add a splash of water or chicken broth to achieve the desired consistency.
Instructions in the next page
