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Greatest plates · Main
Imam Bayildi with Chickpeas and Bulgur
A classic Turkish braise of whole baby eggplants stuffed with a slow-cooked onion, garlic and tomato filling, glossy with olive oil. Chickpeas fold into the filling to make it a hearty, protein-rich meal, and a bowl of herby bulgur pilaf turns it into a full vegan dinner.
Serves 4Prep 25 minCook 65 minchickpeas
Containsgluten
Protein 12%Carbs 51%Fat 37%
About 818 kcal a serve — 25 g protein, 106 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Fry the eggplants
brownCut a lengthways slit down one side of each baby eggplant without cutting all the way through, keeping the stem on. Heat 60 ml of the olive oil in a large lidded pan over medium heat and fry the eggplants, turning, for 8–10 minutes until softened and browned all over. Lift out and set aside.
In the panEggplant →
medium heat, 8–10 min
Cook the filling base
softenIn the same pan add the remaining 60 ml olive oil, the onions and a pinch of salt. Cook gently for 12–15 minutes until soft and golden, then add the garlic and cook 1 minute more.
In the panFilling →
medium-low, 12–15 min
Add tomato and chickpeas
combineStir in the tomato paste and cook 1 minute, then add the diced tomatoes, chickpeas, sugar, salt and half the parsley. Simmer 5 minutes until the tomatoes break down into a chunky filling.
In the panFilling →
simmer 5 min
Stuff and braise
braiseSpoon most of the chickpea filling into the slit eggplants, then nestle them back into the pan on top of any remaining filling. Pour in the water, cover and braise gently for 35–40 minutes until the eggplants are meltingly tender. Let cool slightly — imam bayildi is best warm or at room temperature.
In the panBraise →
low, covered, 35–40 min
Make the bulgur pilaf
steamWhile the eggplants braise, put the bulgur in a saucepan with the hot vegetable stock and a pinch of salt. Bring to a simmer, cover, and cook on low for 12–15 minutes until the liquid is absorbed. Turn off the heat and rest, covered, 5 minutes, then fluff with a fork.
In the saucepanBulgur →
low, covered, 12–15 min
Serve
plateScatter the remaining parsley over the eggplants. Serve two eggplants per person over a mound of bulgur, spooning the tomato-chickpea sauce around, with lemon wedges on the side.
On the plateServe →
warm or room temp
Cook's noteTraditionally served warm or at room temperature so the olive oil and flavours settle.
Estimated per serve
818 kcal · 25 g protein · 106 g carbs · 34 g fatestimates, within ~10%
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