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imam-bayildi-7

Turkish Imam Bayildi Recipe with Tomato and Olive Oil

Imam Bayildi is a classic Turkish stuffed eggplant dish filled with slowly cooked onions, tomatoes and garlic in olive oil. Naturally vegetarian and wonderfully tender, it can be served warm, at room temperature or cool with rice, yogurt and bread.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Turkish
Servings 4 servings
Calories 260 kcal

Ingredients
  

  • For the Eggplants:
  • 4 medium eggplants
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • For the Filling:
  • 3 medium onions thinly sliced
  • 4 garlic cloves thinly sliced
  • 2 green peppers thinly sliced
  • 3 ripe tomatoes peeled and diced
  • 1 tablespoon tomato paste optional
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sweet paprika or Turkish red pepper flakes optional
  • 1 teaspoon sugar optional
  • 2 tablespoons chopped parsley
  • For Cooking and Garnish:
  • 120 ml hot water about 1/2 cup
  • 1 tomato sliced
  • 1 green pepper sliced lengthwise
  • A few drops lemon juice optional

Instructions
 

  • Wash and dry the eggplants. Peel them in alternating lengthwise strips, leaving some skin attached. Make one shallow lengthwise slit in each eggplant without cutting all the way through.
  • Place the eggplants in salted water for 10 to 20 minutes. Rinse and pat completely dry.
  • Heat 4 tablespoons olive oil in a wide skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 8 to 10 minutes, stirring regularly, until soft and lightly golden.
  • Add the garlic and green peppers and cook for 2 minutes. Stir in the diced tomatoes, optional tomato paste, black pepper, optional paprika and optional sugar. Cook for about 10 minutes, until juicy but not watery. Remove from the heat.
  • For the traditional method, gently fry the dried eggplants in olive oil until softened and lightly coloured on all sides, then drain on paper towels. For the roasted method, brush the eggplants with olive oil and roast at 400°F / 200°C for 25 to 30 minutes, until tender.
  • Arrange the softened eggplants in a wide pot or baking dish with the slit sides facing upward. Carefully open their centres with a spoon.
  • Divide the onion and tomato filling evenly between the eggplants. Top each one with a slice of tomato and a piece of green pepper.
  • Pour 120 ml hot water around the eggplants. Cover and cook over very low heat for about 20 minutes, or bake at 350°F / 180°C for 25 to 30 minutes, until very tender.
  • Rest for at least 20 minutes before serving. Scatter with chopped parsley and add a few drops of lemon juice if desired.
  • Serve warm, at room temperature or cool with rice pilaf, yogurt, cacık or fresh bread.

Notes

Imam bayildi is traditionally meat-free. For the meat-filled Turkish eggplant dish, prepare Karnıyarık instead.
Use medium eggplants of similar size so they cook evenly and serve neatly.
The onion filling should be generous and slowly cooked; this is what gives the dish its rich flavour.
Roasting the eggplants instead of frying them is a practical home method that uses less oil while maintaining a tender result.
The flavour improves after resting, making imam bayildi an excellent make-ahead dish.
Nutrition
Serving Size: 1 filled eggplant
Calories: Approximately 260 kcal
Carbohydrates: Approximately 24 g
Protein: Approximately 4 g
Fat: Approximately 18 g
Saturated Fat: Approximately 3 g
Fiber: Approximately 10 g
Sodium: Approximately 420 mg