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    Cooking Gorgeous » Turkish Recipes

    Imam Bayildi (Turkish Stuffed Eggplant)

    Published: Feb 12, 2022 · Modified: Jul 26, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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. Same as Yaprak Sarma-Dolma (Stuffed Grape Leaves) 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.

    2 pieces of Imam Bayildi (Turkish stuffed eggplant) served on a plate
    Jump to:
    • What Is Imam Bayildi?
    • The 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)

    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.

    The 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

    Ingredients needed for making Imam Bayildi

    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 a 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 Aubergines

    Peel the aubergines 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. 

    4 aubergines peeled in zebra shape

    Alternatively, brush the aubergines with a generous amount of olive oil and then roast 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. 

    Sautéed onions in a pan

    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.

    Chopped tomatoes and salt are added to sautéed onions

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

    Chopped parsley is added to the onion&tomato mixture

    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.

    4 fried aubergines are cut in lengthwise

    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.

    Aubergines are stuffed with the onions and tomato mixture

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

    Eggplants are filled and drizzled on with tomato sauce

    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 aubergines are completely soft.

    Eggplants are cooked in preheated oven

    Alternatively, you can cook them in a pan. After filling the aubergines, 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 aubergines 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.

    2 portions of imam Bayildi (Turkish stuffed eggplant dish) on a plate

    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

    What to serve with stuffed aubergine?

    Traditionally Imam Bayildi is served with a bowl of yogurt or Cacik (Turkish Yoghurt With Cucumbers).
    We love having this yummy dish alongside some buttery Turkish Rice (Sehriyeli Pilav) and a bowl of Rocket Salad with Parmesan.
    You can also serve it as a part of a meze spread along with Yaprak Sarma - Dolma (Stuffed Grape Leaves), Barbunya (Turkish Style Borlotti Beans), Mucver (Crispy Zucchini Fritters), Haydari (Turkish Yoghurt Dip) and Mercimek Kofte (Vegan Lentil Balls).

    Can I freeze Imam Bayildi?

    They are freezer friendly. To freeze stuffed aubergines, let them cool down and then place them in an airtight container. You can keep them in the freezer for up to 3 months.

    Is it necessary to salt the aubergines?

    The modern variety of aubergines is less bitter than they used to be, so if you choose small and very fresh ones there is probably no need to bother salting them.

    Related Recipes

    For more delicious eggplant dishes why not try:

    • Baba Ganoush Without Tahini
    • Vegan Moussaka Without Béchamel
    • Greek Moussaka (Musaka)
    • Turkish Moussaka

    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! 

    Imam Bayildi (Turkish stuffed eggplant)

    Imam Bayildi (Turkish Stuffed Eggplant)

    Ayla Clulee
    Imam Bayildi (Turkish Stuffed Eggplant) is a classic Ottoman dish that is widely popular in the Balkans, Eastern Mediterranean, and the Middle East.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Appetizer, Main Course, Side Dish
    Cuisine Greek, Mediterranean, Turkish
    Servings 4 people
    Calories 443 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Sharp knife
    • 1 frying pan
    • 1 (25 cm) dia oven dish
    • 1 Rubber spatula
    • 1 Measuring cups

    Ingredients
     
     

    • 4 aubergines (250 - 300 grams each)
    • 100 ml extra virgin olive oil (for frying the aubergines)
    • 1 tablespoon extra virgin olive oil (for sautéing the onions)
    • 4 finely diced onions (500 grams)
    • 5 cloves garlic (finely chopped)
    • 500 g tomatoes (finely diced)
    • 1 ½ teaspoon salt (adjust it to your taste)
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoon chopped parsley

    For the Tomato Sauce

    • 1 tablespoon tomato paste
    • ⅔ cup water

    Instructions
     

    Cook the Aubergines

    • Peel the aubergines in stripes to resemble a zebra pattern.
    • Heat a heavy-based frying pan over medium heat.
    • Add the olive oil and fry the aubergines until they start to soften but still have a bit of firmness, turning occasionally.
    • Alternatively, 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.
    • Leave them on a colander to get rid of the excess oil and 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 sauté until soft and translucent without browning them.
    • Stir in the garlic and sauté for another minute, stirring continuously, without burning the garlic.
    • Add the tomatoes, salt, and black pepper, stir well and 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 take the pan off the heat.

    Stuff the Aubergines and Bake

    • Preheat the oven to 180° C (356° F).
    • Make a cut lengthwise in the aubergines, 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 aubergines on a baking dish stuffed side up.
    • To make the sauce, mix one teaspoon of tomato paste with ⅔ cups of water and pour this over the aubergines.
    • Cover the oven dish with a lid or tin foil and 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 aubergines are completely soft.
    • Alternatively, you can cook them in a pan. After filling the aubergines, 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 aubergines 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.

    Video

    Notes

     
    • This naturally vegan dish is usually eaten warm or at room temperature.
    • Leave the fried eggplants on a colander to get rid of the excess oil and then proceed to prepare the filling.
    • 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. 
    • Let the stuffed eggplants cool completely and garnish with some chopped parsley and fresh tomato slices before serving.

    Nutrition

    Calories: 443kcalCarbohydrates: 44gProtein: 7gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 928mgPotassium: 1576mgFiber: 17gSugar: 25gVitamin A: 1380IUVitamin C: 40mgCalcium: 93mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Nicole

      February 16, 2022 at 6:04 am

      5 stars
      I made this on Sunday for my vegetarian guest, she was blown away! I also added some green lentils, next time I will try with some chickpeas. Such a great versatile recipe.

      Reply
      • Ayla Clulee

        February 17, 2022 at 4:47 am

        Hi Nicole,
        Green lentils sound like a great idea, and I am sure chickpeas will taste as great.

        Reply
    2. Helen Vardakis

      February 16, 2022 at 7:55 pm

      5 stars
      My mother & I make this all the time however I cook the eggplant in the oven I don't fry it.

      Reply
      • Ayla Clulee

        February 17, 2022 at 4:51 am

        Hi Helen
        I sometimes use the oven or air fryer for cooking the eggplants. It sure is a much healthier way to cook imam bayildi.

        Reply
    3. Jillian

      May 16, 2022 at 5:20 am

      5 stars
      I made this last night and it is delicious! It made my whole kitchen smell wonderful. I will definitely make this again.

      Reply
    4. Zoe

      June 10, 2022 at 12:54 pm

      5 stars
      This is sooooo good. I made this for the first time last night, and it was delicious! Will definitely be making this again!

      Reply
    5. Sylvie

      June 15, 2022 at 4:07 pm

      5 stars
      Absolutely delicious, and very easy to do. Thank you - it's a regular in our house now!

      Reply
    6. Lynn

      June 18, 2022 at 5:24 am

      5 stars
      Delicious. Yum. Served with pitas, and a salad of cucumbers, yogurt and mint.

      Reply
    7. Lindsey

      July 03, 2022 at 4:18 am

      5 stars
      This is really delicious and gets a lot of compliments. Made them the day before and that worked well too. Would definitely make again.

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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