Imam Bayildi (Turkish Stuffed Eggplant)

Imam Bayildi (Turkish Stuffed Eggplant) is one of the most iconic dishes in Turkish cuisine, known for its rich flavors and melt-in-your-mouth texture. This traditional dish features eggplants stuffed with a savory mixture of onions, tomatoes, and garlic, all simmered in generous amounts of olive oil.

As a part of the "zeytinyağlı" (olive oil-based) category, it is typically enjoyed at room temperature, allowing the flavors to fully develop.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Imam Bayildi (Turkish Stuffed Eggplant)
• Top Tips From the Chef
• Serving Suggestions
• Storage Instructions
• Recipe FAQs
• Related Recipes
• Imam Bayildi (Turkish Stuffed Eggplant)

Imam Bayildi is more than just a dish—it has a fascinating history. Its name translates to "the imam fainted," and while the origins of the name are debated, the most popular story suggests that an imam (a religious leader) fainted either from the sheer deliciousness of the dish or from shock after realizing how much expensive olive oil was used.

Imam Bayildi is also widely popular in the Balkans, Eastern Mediterranean, and the Middle East.

Why This Recipe Works?

• 100% Plant-Based – Perfect for vegetarians and vegans.

• Healthy & Nutritious – Packed with antioxidants, fiber, and healthy fats from olive oil.

• Make-Ahead Friendly – Tastes even better the next day as the flavors meld.

• Authentic Turkish Flavor – A true taste of the Mediterranean with simple, fresh ingredients.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

About Eggplants

Small globe eggplants (aubergines), also known as Italian aubergines, work the best for this recipe as it is easier to shape them like a boat.

Smaller eggplants are better, they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter. If you buy large aubergines, cut them in halves before frying them. Pick slightly firm but not hard eggplants with shiny and smooth skin and peel them in stripes like a zebra pattern.

• Tomatoes - Use the tastiest fresh tomatoes you can find to get the best result. I prefer beefsteak or plum tomatoes but any type would work fine as long as they are tasty and juicy.

• Onions - You can use white, brown, or yellow onions.

• Olive oil - I use good quality olive oil to achieve the best flavor. Be generous about it when you are making an aubergine dish as olive oil gives the dish a nice and rich flavor.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

• Parsley - It adds balance to savory dishes and is one of the most popular herbs in Mediterranean cooking. You can omit it if you prefer.

• Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a mortar and pestle or grate it using a Microplane zester.

How to Make Imam Bayildi (Turkish Stuffed Eggplant)

Although making Imam Bayildi takes a little bit of time, this is a very simple recipe. To achieve the best results, you need to follow a few simple steps:

Cook the Eggplants

Peel the eggplants in stripes to resemble a zebra pattern. Heat a heavy-based frying pan over medium heat. Add the olive oil and then fry the eggplants until they start to soften but still have a bit of firmness, turning occasionally. 

Alternatively, brush them with a generous amount of olive oil. Roast them in a preheated oven at 200° C (400° F) until starting to soften for around 30 minutes, or in an air fryer at 200 °C (400° F) for 15 minutes. Leave the fried eggplants on a colander to get rid of the excess oil and then proceed to prepare the filling.

Prepare the Filling

Use the same pan you fried the eggplants to make the filling. Get rid of the excess oil if there is any or add a tablespoon of olive oil if there is no oil left in the pan.

Put the pan on medium heat, add the onions, and then sauté until soft and translucent without browning them. Stir in the garlic and then sauté for another minute, stirring continuously, without burning the garlic. 

Add the chopped tomatoes, salt, and black pepper, stir well, and then let them cook for 5-6 minutes or until the sauce starts to thicken.

Stir occasionally to avoid it catching the bottom. Sprinkle on the chopped parsley, stir well, and then take the pan off the heat.

Stuff the Eggplants and Bake

Preheat the oven to 180° C (356° F). Make an incision lengthwise in the eggplants, leaving 2 cm ( 1" ) at both ends, without piercing through the bottom. Season them with some salt.

Carefully stuff the eggplants with the help of a spoon. Try to fit in as much filling as possible, piling them up a little bit if necessary.

Place the stuffed eggplants on a baking dish, the stuffed side up. To make the sauce, mix one teaspoon of tomato paste with ⅔ cup of water and pour this over the aubergines.

Cover the oven dish with a lid or tin foil and then place it in the oven. Bake the eggplants for an hour and then remove the lid/tin foil. Add more water if it looks a little dry, and bake them for another 30 minutes or until the eggplants are completely soft.

Alternatively, you can cook them in a pan. After filling the eggplants, place them in a pan stuffed side up. Put a lid on the pan and cook them over low heat for an hour or until the eggplants are completely soft.

Check the pan occasionally and add more water if it looks a little dry. Let them cool completely and garnish with some chopped fresh parsley, green peppers, and fresh tomato slices before serving.

Top Tips From the Chef

• If you want to make this classic Turkish recipe healthier, brush the aubergines with a generous amount of olive oil and either roast in a preheated oven at 200° C (400° F) until starting to soften, around 30 minutes, or in an air fryer at 200 °C (400° F) for 15 minutes.

• Do not skimp on olive oil. This is an olive oil-based dish called "Zeytinyagli" in Turkey and especially if you choose to roast them instead of frying them, it is important to use a generous amount. 

• This delicious Turkish stuffed eggplant dish "Imam Bayildi" is best served at room temperature the day after it has been cooked.

Serving Suggestions

Traditionally i̇mam bayıldı is served as a vegan main course with a bowl of yogurt or Cacik (Turkish Yoghurt With Cucumbers).

We love having this yummy dish alongside some buttery Turkish Rice (Sehriyeli Pilav) or Italian Rice Balls (Arancini) and a bowl of Rocket Salad with Parmesan.

You can also serve it as a part of a meze spread along with Barbunya (Turkish Style Borlotti Beans), Mucver (Crispy Zucchini Fritters), and Mercimek Kofte (Vegan Lentil Balls).

Storage Instructions

Store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.

They are also freezer-friendly if you want to store them for longer. To freeze stuffed eggplants, let them cool down and then place them in an airtight container. You can keep them in the freezer for up to 3 months.

Recipe FAQs

Related Recipes

For more delicious traditional Turkish recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this famous Turkish stuffed eggplant dish "Imam Bayildi" as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun!