Stuffed Eggplant (Imam Bayildi)
Recipes for this Mediterranean classic often require a lot of work for little reward. But when made right, stuffed eggplant showcases silky-textured eggplant and a filling that brims with flavor, making the dish a wonderful vegetarian main course or a thoughtful side dish that pairs well with meats, poultry, or fish.
Why This Recipe Works
Our first step in developing this Mediterranean stuffed eggplant recipe was selecting Italian eggplant as the best variety for stuffing—one half made a perfect side-dish portion, and two halves were ideal as a main dish. Next, we worked on the best way to cook the eggplant before stuffing, cutting the eggplants in half before cooking and baking them on a preheated baking sheet covered with foil until tender, in just under an hour. We chose to stuff our eggplants with a mixture of sautéed onion, garlic, and tomatoes combined with pecorino cheese and pine nuts for a nice blend of tastes and textures.
© 2018 America's Test Kitchen. All rights reserved.