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Turkish Imambayildi with Pine Nuts and Currants_001

Turkish Imambayildi with Pine Nuts and Currants

This Turkish Imambayildi recipe is a luscious and aromatic dish that combines the sweetness of currants and the crunch of pine nuts, wrapped in a tender eggplant shell.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Turkish
Servings 4 people
Calories 310 kcal

Equipment

  • Cutting board
  • Chef's knife
  • Spoon
  • Large skillet
  • Baking dish
  • Aluminum foil

Ingredients
  

  • 4 medium eggplants (about 2 lbs or 900g)
  • 1/4 cup olive oil 60ml
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup pine nuts 70g
  • 1/4 cup currants 40g
  • 2 large tomatoes, finely chopped
  • 1 tsp sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 1 tsp salt, or to taste
  • 1/4 cup chopped fresh parsley 15g
  • 1 tbsp tomato paste 15g
  • 1 cup warm water 240ml

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants in half lengthwise, keeping the stem intact. Using a spoon, hollow out the centers to create a boat shape, leaving about 1/2 inch (1.3 cm) of flesh along the skin.
  • Rub the eggplants with salt and set aside for 15 minutes to draw out bitterness. Rinse and pat dry.
  • In a large skillet, heat half the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and translucent.
  • Add the bell pepper, pine nuts, and currants to the skillet. Cook for another 5 minutes until the pine nuts are lightly toasted.
  • Stir in the chopped tomatoes, sugar, cinnamon, allspice, cloves, black pepper, and salt. Cook for 10 minutes until the mixture is well combined and slightly reduced.
  • Off the heat, mix in the chopped parsley and tomato paste. Adjust the seasoning if necessary.
  • Fill the eggplant halves with the pine nut and currant mixture, pressing lightly to compact.
  • Place the filled eggplants in a baking dish. Drizzle with the remaining olive oil and pour the warm water into the base of the dish.
  • Cover the dish with foil and bake in the preheated oven for 40 minutes.
  • Remove the foil and bake for another 10 minutes, or until the eggplants are tender and the tops are golden brown.
  • Let the dish rest for 10 minutes before serving.

Notes

Imambayildi can be enjoyed hot or at room temperature.
The flavors develop further if left to sit overnight, making it a perfect make-ahead dish.
For a complete meal, serve with a side of bulgur wheat or rice and a dollop of plain yogurt.
Keyword Currants, Eggplant, Mediterranean cuisine, Pine Nuts, Turkish Imambayildi