Imam Bayildi (Turkish Stuffed Eggplant)

Imam Bayildi (Turkish Stuffed Eggplant) is a classic Ottoman dish made with eggplants (aubergines in the UK) cooked in a generous amount of olive oil and then stuffed with a mixture of onions, tomatoes, and garlic.

Jump to:

• What is Imam Bayildi?
• Story Behind the Dish
• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Imam Bayildi (Turkish Stuffed Eggplant)

Same as Yaprak Sarma-Dolma (Stuffed Grape Leaves), Zeytinyagli Pirasa Yemegi (Turkish Braised Leeks), Zeytinyagli Kereviz Yemegi - Braised Celeriac, and Barbunya (Turkish Style Borlotti Beans), it is a part of the "Zeytinyagli" (Braised in Olive Oil) category in Turkish Cuisine.

This famous traditional Turkish recipe is widely popular in the Balkans, Eastern Mediterranean, and the Middle East.

Packed with Mediterranean flavors, this baked stuffed aubergine dish is a very easy yet extremely delicious recipe to make. 

Although making Imam Bayildi takes a little while, it surely is time very well spent. It is delicious, refreshing, and melts in the mouth!

What is Imam Bayildi?

Imam Bayildi is a famous eggplant dish that is stuffed with onions, tomatoes, herbs, and garlic and then gently simmered in olive oil.

Same as Keskul - Turkish Almond Pudding and Meat Stuffed Grape Leaves (Dolmas), its roots go back to the Ottoman Empire era when Greek and Turkish people used to live together.

This naturally vegan dish is usually eaten warm or at room temperature.

Story Behind the Dish

Imam Bayildi literally means "The Imam Fainted" (Imam is someone who leads Muslim worshippers in prayer).

The most popular story behind this succulent Turkish eggplant dish is about an imam who fainted in pleasure over the delicious meal his wife had cooked for him.

Another story tells that the Imam fainted after hearing the cost of the amount of olive oil his wife used to cook the dish.

A different version suggests that the Imam married the daughter of an olive oil merchant.

Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an eggplant dish with tomatoes and onions.

On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted.

We don't know which version is the right one but we know that this delicious classic Turkish dish will give you the best possible dining experience.

Why This Recipe Works?

• This simple yet delicious recipe is very easy to make with step-by-step instructions and pictures.

• You can serve this eggplant dish as a part of the meze spread, as a vegetarian/vegan main course, or as a side dish alongside meat or fish.

• It is a perfect dish for dinner parties. You can prepare it ahead and keep it refrigerated for up to 3 days.

• You can freeze the leftovers and keep them for up to 3 months for future use.

Ingredients and Substitutes

Aubergines

Globe aubergines/eggplants, also known as Italian aubergines, work the best for this recipe as it is easier to shape them like a boat.

Small ones are better, they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter.

If you buy large ones, cut them in halves before frying them. Pick slightly firm but not hard aubergines with shiny&smooth skin and peel them in stripes like a zebra pattern.

• 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.

Step-by-Step Instructions

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 aubergines until they start to soften but still have a bit of firmness, turning occasionally. 

Alternatively, brush them with a generous amount of olive oil and then 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 aubergines for making 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 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 aubergines with a 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 aubergines 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 parsley and fresh tomato slices before serving.

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

Top Tips From the Chef

• If you want to make this dish 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. 

• Imam bayildi is best served at room temperature the day after it has been cooked.

Recipe FAQs

Related Recipes

For more delicious eggplant dishes 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! 

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