Imam Bayildi Recipe – Turkey Special
Imam Bayildi is a classic Turkish dish that translates to “the imam fainted” in English, which is said to be a reference to the overwhelming deliciousness of the dish. This vegetarian comfort food features eggplants (aubergines) stuffed with a rich mixture of sautéed onions, garlic, tomatoes, and olive oil, then slow-cooked to tender perfection. The name evokes the story of an imam who supposedly fainted upon tasting the dish due to its exquisite flavors and richness. Traditionally served at room temperature or slightly chilled, Imam Bayildi is a savory, satisfying dish that’s perfect as a side, appetizer, or even a light main course. Its vibrant flavors and Mediterranean ingredients make it a beloved part of Turkish cuisine.
- 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:
Eggplant Preparation:Salting the eggplants before cooking is an essential step. It removes excess moisture, reduces bitterness, and helps the eggplants cook more evenly. Don’t skip this step!
Tomato Filling:The tomato filling can be adjusted based on personal taste. You can add a pinch of red pepper flakes for a bit of heat, or even a handful of pine nuts for extra texture and flavor.
Vegetarian-Friendly:Imam Bayildi is naturally vegetarian and vegan, making it perfect for those following plant-based diets. It’s also gluten-free.
Make Ahead:Imam Bayildi is best served at room temperature or chilled, so it’s a great make-ahead dish. You can prepare it a day in advance and let the flavors meld together in the fridge.
Serving Suggestions:This dish pairs beautifully with a side of rice or crusty bread to soak up the flavorful sauce. It can also be served as part of a larger meze spread.
