Imam Bayildi Recipe – Turkey Special
Discover Imam Bayildi, the iconic Turkish dish of stuffed eggplants crafted from tender aubergines filled with onions, garlic, and ripe tomatoes, then slow-braised in abundant olive oil for rich flavor and texture. Served either warm or at room temperature, this vegetarian mezze carries delightful depth and comfort in every bite
- Prep Time15 min
- Cook Time1 hr 10 min
- Total Time1 hr 25 min
Imam Bayildi Ingredients:
- 4 medium eggplants (aubergines)
- 1/4 cup olive oil (for frying)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/2 cup water or vegetable broth
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Prepare the Eggplants:
Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern with a knife, making sure not to cut through the skin.
Sprinkle salt over the cut sides of the eggplants and let them sit for 15-20 minutes to draw out excess moisture. This will help reduce bitterness. Afterward, rinse the salt off and pat the eggplants dry with a paper towel.
Sauté the Onions and Garlic:
Heat olive oil in a large pan over medium heat. Add the sliced onions and cook for about 5 minutes, or until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Make the Filling:
Add the chopped tomatoes and tomato paste to the pan with the onions and garlic. Stir in the sugar, oregano, salt, and pepper.
Cook for about 10 minutes, until the tomatoes soften and release their juices, forming a thick sauce. Add a splash of water or vegetable broth to help create a sauce if needed. Taste and adjust the seasoning as desired.
Stuff the Eggplants:
Heat a bit of olive oil in a separate frying pan over medium heat. Lightly fry the eggplant halves, cut side down, for 3-4 minutes until golden.
This step helps the eggplants develop flavor and softens them before baking.
Place the eggplant halves in a baking dish, cut side up. Spoon the tomato and onion mixture generously over the eggplants, ensuring that the filling is evenly distributed.
Bake the Imam Bayildi:
Pour 1/2 cup of water or vegetable broth into the baking dish (around the eggplants, not over the top). Cover with foil and bake in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the eggplants are very soft and tender.
Serve:
Allow the Imam Bayildi to cool to room temperature before serving. Garnish with fresh parsley and serve with lemon wedges on the side if desired. This dish is traditionally eaten at room temperature or chilled, so feel free to prepare it ahead of time.
Recipe Notes:
Recipe Notes:
Embrace the zeytiyağlı technique by using plenty of extra-virgin olive oil — it’s essential for achieving the authentic, luxurious mouthfeel.
Prepare the eggplant prep by peeling stripes (a “zebra” pattern) and lightly salting to draw out moisture; it helps the flesh stay intact and absorb flavor.
Sauté onions and garlic gently until soft before combining with tomatoes for a silky filling that melds beautifully with the eggplant.
Make-ahead friendly — this dish tastes even better the next day as flavors fully develop; serve at room temperature for best taste.
Garnish with chopped parsley or mint for freshness and brightness before serving.
