Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggplants (about 680 g / 1 1/2 lb total), halved lengthwise
- 2 tsp kosher salt, divided (plus more for salting eggplant)
- 180 ml (3/4 cup) extra-virgin olive oil, divided
- 2 medium yellow onions (about 340 g / 12 oz), thinly sliced
- 5 garlic cloves, thinly sliced
- 450 g (1 lb) Roma tomatoes, diced
- 15 g (1 Tbsp) tomato paste
- 4 g (1 tsp) granulated sugar
- 1/2 tsp Aleppo pepper (or 1/4 tsp crushed red pepper flakes)
- 1/4 tsp freshly ground black pepper
- 30 g (1/4 cup) chopped fresh flat-leaf parsley (plus more to finish)
- 15 ml (1 Tbsp) lemon juice
- 120 ml (1/2 cup) water (or low-sodium vegetable broth)
Do This
- 1. Salt eggplant halves 15 minutes; pat dry.
- 2. Bake eggplants at 190°C / 375°F with olive oil until just tender, 25 minutes.
- 3. Slowly sauté onions in olive oil with salt until very soft and golden, 20 minutes; add garlic 1 minute.
- 4. Stir in tomatoes, tomato paste, sugar, pepper; simmer until jammy, 10 minutes. Finish with parsley + lemon.
- 5. Press a well into each eggplant; mound in filling.
- 6. Add water to pan, drizzle remaining olive oil; bake until melting and caramelized, 20–25 minutes.
- 7. Rest 15 minutes; serve warm or room temp with extra parsley and crusty bread.
Why You’ll Love This Recipe
- Deeply comforting: silky eggplant, sweet onions, and rich tomatoes melt together into a spoonable filling.
- Simple ingredients, big flavor: mostly pantry staples and everyday produce.
- Great hot or room temperature: ideal for make-ahead dinners, picnics, and mezze-style spreads.
- Olive oil-forward (as it should be): glossy, luxurious, and beautifully caramelized in the oven.
Grocery List
- Produce: 2 large eggplants, 2 yellow onions, 5 garlic cloves, 450 g (1 lb) Roma tomatoes, flat-leaf parsley, 1 lemon
- Dairy: none (optional: plain yogurt for serving)
- Pantry: extra-virgin olive oil, kosher salt, black pepper, tomato paste, granulated sugar, Aleppo pepper (or crushed red pepper flakes)
Full Ingredients
For the eggplants
- 2 large eggplants (about 680 g / 1 1/2 lb total), halved lengthwise
- 1 tsp kosher salt (for seasoning) plus additional salt for sweating the eggplant
- 60 ml (1/4 cup) extra-virgin olive oil (for brushing before the first bake)
For the onion-tomato filling
- 120 ml (1/2 cup) extra-virgin olive oil
- 2 medium yellow onions (about 340 g / 12 oz), thinly sliced (root to tip)
- 1 tsp kosher salt
- 5 garlic cloves, thinly sliced
- 450 g (1 lb) Roma tomatoes, diced (about 4–5 medium)
- 15 g (1 Tbsp) tomato paste
- 4 g (1 tsp) granulated sugar
- 1/2 tsp Aleppo pepper (or 1/4 tsp crushed red pepper flakes)
- 1/4 tsp freshly ground black pepper
- 30 g (1/4 cup) chopped fresh flat-leaf parsley
- 15 ml (1 Tbsp) lemon juice
For baking and serving
- 120 ml (1/2 cup) water (or low-sodium vegetable broth)
- Optional garnish: 1–2 Tbsp chopped parsley
- Optional to serve: lemon wedges, crusty bread, cooked rice
Step-by-Step Instructions
Step 1: Heat the oven and prep your pan
Arrange a rack in the center of the oven and preheat to 190°C / 375°F. Choose a baking dish that fits the eggplant halves snugly in a single layer (a 23 x 33 cm / 9 x 13 in dish usually works). This helps the eggplants stay upright and hold their filling.
Step 2: Salt the eggplant to improve texture
Place the eggplant halves cut-side up on a sheet pan. Sprinkle the cut sides generously with salt (about 1–2 tsp total; you don’t need to measure perfectly here). Let sit for 15 minutes to draw out a bit of moisture.
Pat the cut surfaces very dry with paper towels. (This step helps the eggplant roast up soft and less bitter, and it encourages better browning.)
Step 3: First bake to soften the eggplant
Score the cut side of each eggplant half with a shallow crosshatch pattern (don’t cut through the skin). Brush the cut sides with 60 ml (1/4 cup) olive oil total, and season with 1 tsp kosher salt (use less if your eggplants were heavily salted during sweating and still taste salty on the surface).
Place eggplants cut-side up in your baking dish and bake for 25 minutes, until the flesh is tender enough to press with a spoon but not fully collapsed.
Step 4: Slowly caramelize the onions
While the eggplants bake, warm 120 ml (1/2 cup) olive oil in a large skillet over medium heat. Add the sliced onions and 1 tsp kosher salt. Cook, stirring often, for 20 minutes, lowering heat as needed to prevent scorching.
You’re aiming for onions that are very soft, sweet, and lightly golden. If they start to brown too fast, reduce heat to medium-low and keep going; the slow cooking is what gives Imam Baildi its signature sweetness.
Step 5: Build a jammy tomato-onion filling
Add the sliced garlic and cook for 1 minute, just until fragrant. Stir in the diced tomatoes, 15 g (1 Tbsp) tomato paste, 1 tsp sugar, 1/2 tsp Aleppo pepper, and 1/4 tsp black pepper.
Simmer over medium-low heat for 10 minutes, stirring occasionally, until the mixture thickens and looks glossy and spoonable (more like a chunky jam than a watery sauce). Turn off the heat and stir in 30 g (1/4 cup) parsley and 15 ml (1 Tbsp) lemon juice.
Step 6: Make a well and stuff the eggplants
Remove the eggplants from the oven. Using a spoon, gently press into the softened flesh to create a deep channel down the center of each half, leaving a border so the eggplant still holds its shape. (You’re not removing the flesh; you’re making room.)
Spoon the onion-tomato mixture generously into each eggplant half, mounding it slightly. Any extra filling can be tucked around the eggplants in the baking dish.
Step 7: Drench, bake until melting, then rest
Pour 120 ml (1/2 cup) water (or broth) into the bottom of the baking dish, being careful not to wash the filling off the top. Drizzle the remaining 60 ml (1/4 cup) olive oil over the eggplants and a little into the pan.
Return to the oven and bake for 20–25 minutes, until the eggplants are meltingly soft and the tops are deeply caramelized at the edges. If you want a little more color on top, broil for 1–2 minutes at the end (watch closely).
Let rest for 15 minutes before serving so the olive oil and juices settle into the eggplant. Serve warm or at room temperature with extra parsley and, ideally, something to soak up the oil and tomato juices (crusty bread is perfect).
Pro Tips
- Go low and slow on the onions: the dish’s signature sweetness comes from properly softened, lightly golden onions cooked for the full 20 minutes.
- Snug pan = better presentation: if the eggplants have space to tip, they’ll spill their filling. Use a dish that holds them closely, or prop them with a little foil.
- Don’t skimp on olive oil: Imam Baildi is meant to be luscious and glossy. The oil also protects the filling from drying out in the oven.
- Tomatoes matter: ripe Roma tomatoes give the best thick, jammy texture. If your tomatoes are watery, simmer the filling an extra 3–5 minutes.
- Rest before serving: even 15 minutes makes the flavor rounder and the texture more “set” and silky.
Variations
- With pine nuts and currants: add 2 Tbsp toasted pine nuts and 2 Tbsp currants (or raisins) to the filling for a more festive, sweet-savory profile.
- Spice shift: swap Aleppo pepper for 1/2 tsp smoked paprika plus a pinch of chili flakes for a smokier heat.
- Tomato shortcut: replace fresh tomatoes with 1 can (400 g / 14 oz) diced tomatoes (drained well), then simmer until thick and jammy.
Storage & Make-Ahead
Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavor often improves overnight.
Reheat: Warm in a 175°C / 350°F oven for 15–20 minutes (cover loosely with foil), or microwave gently until heated through.
Make-ahead: You can prepare the filling up to 2 days ahead and refrigerate. On cooking day, bake the eggplants, stuff, and finish baking as directed.
Nutrition (per serving)
Approximate, based on 4 servings: 420 calories, 32 g fat, 28 g carbs, 12 g fiber, 5 g protein, 650 mg sodium.
