Background Image: Imam Biyaldi

Imam Bayildi/Stuffed Chinese Eggplant


Eggplants are twice-cooked sous vide: first whole, and then again, stuffed with veggies and sausage.


4 medium Chinese eggplants, whole
1 Tbsp kosher salt
1 tsp white pepper
2 Tbsp olive oil, divided
3/4 tsp curry powder
1⁄2 tsp ground cumin
1 tsp smoked paprika
1 Tbsp butter
4 Tbsp quinoa flakes, divided
3 Tbsp panko bread crumbs
Pinch of salt and pepper
2 C fresh kale, cleaned and chopped
1⁄4 C red onion, diced
1⁄4 C red bell pepper, diced
1⁄2 C spicy sausage



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Parchment paper


Prepping time: 20 minutes / Cooking time: 2 hours, 10 minutes / Sous vide cooking time: 3 hours, 30 minutes




  1. Set circulator to 181°F (83°C).
  2. In a large sous vide pouch, place the eggplants, kosher salt, white pepper, 1 tablespoon olive oil, curry powder, cumin, and smoked paprika. Seal pouch and cook in water bath for 1 hour and 30 minutes. After cooking, immediately transfer sous vide pouch to an ice bath. Chill for at least 1 hour.
  3. In a sauté pan, heat butter over medium heat until bubbling. Add 3 tablespoons of quinoa flakes, panko bread crumbs, and a pinch of salt and pepper. Cook 3 to 4 minutes, stirring and tossing constantly, until toasted brown. Set aside.
  4. After eggplants are completely chilled, remove from sous vide pouch and rinse in cold water. Slice a small slit in the side of each eggplant lengthwise. Using a small spoon, scoop out the inside of the eggplant and set aside for stuffing mixture.
  5. In a sauté pan over medium-high heat, add remaining olive oil, kale, red onion, red bell pepper, spicy sausage, remaining quinoa flakes, and another pinch of salt and pepper. Add eggplant innards and sauté for 4 to 5 minutes. Set aside to cool for 10 minutes.
  6. Set circulator to 168°F (76°C).
  7. Fill each eggplant with stuffing mixture. Seal stuffed eggplants in a sous vide pouch. Cook in water bath for 2 hours.
  8. Preheat oven to 375°F.
  9. Remove stuffed eggplants from pouch immediately and place on a baking sheet lined with greased parchment paper. Cook in oven for 15 to 20 minutes until golden brown.
  10. Remove from the oven and garnish with toasted quinoa flakes and panko bread crumb mixture. Serve hot.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.