Imam Bayildi

Imam Bayildi is a classic Turkish eggplant recipe made with tender eggplants filled with onions, tomatoes, garlic, parsley, and plenty of olive oil. It is soft, rich, and full of flavor, and it tastes even better after it has had time to rest.

This is one of the most popular zeytinyağlı dishes in Turkish cooking, which means it is cooked with olive oil and usually served cold or at room temperature. It works well as a vegan main dish, a side dish, or part of a meze spread with bread, rice, yogurt, or salad.

Jump to:

• What Is Imam Bayildi?
• Imam Bayildi vs Karnıyarık
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Imam Bayildi
• How Soft Should the Eggplants Be?
• Recipe Tips From the Chef
• Troubleshooting
• What to Serve with Imam Bayildi
• Storage, Reheating, and Freezing
• Recipe FAQs
• Related Recipes
• Imam Bayildi

You can fry the eggplants for the traditional version, or soften them in the oven or air fryer if you want a lighter option. There is also a video in the recipe card if you want to see how I prepare, fill, and bake the eggplants before you start.

A lovely comment from a reader:

This is the best pictorial and practical advice recipe I have seen online. Congratulations on all the work that went into explaining this dish and its step-by-step preparation.

What Is Imam Bayildi?

Imam Bayildi is a Turkish eggplant dish made with whole eggplants stuffed with a cooked onion, tomato, and garlic filling. It belongs to the zeytinyağlı family of dishes, which are cooked with olive oil and often served cold or at room temperature.

The name means “the imam fainted.” There are a few stories behind the name. One says the imam fainted because the dish tasted so good, while another says he fainted after hearing how much olive oil had been used.

In Turkey, Imam Bayildi is usually served as a vegan main dish, a side dish, or part of a meze-style table. It tastes even better after resting, which makes it a great dish to prepare ahead.

Imam Bayildi vs Karnıyarık

Imam Bayildi and Karnıyarık look similar, but they are not the same dish.

Imam Bayildi is the olive oil-based version made with onions, tomatoes, garlic, and no meat. It is usually served at room temperature and is part of Turkish zeytinyağlı cooking.

Karnıyarık is the meat version. It is usually filled with ground beef or lamb, served warm, and often eaten with rice and yogurt.

This recipe is the traditional meat-free version, made with plenty of onions, tomatoes, garlic, parsley, and olive oil.

Why This Recipe Works

• The eggplants are softened before stuffing, which helps them cook down properly and gives the dish its silky texture.

• You can fry the eggplants for the traditional flavor, or roast or air fry them first if you want a lighter version. All three methods work, and the rest of the recipe stays the same.

• The filling is cooked before it goes into the eggplants. This softens the onions, thickens the tomatoes, and gives the garlic time to mellow.

• The stuffed eggplants bake slowly with a simple tomato paste sauce until completely tender. This is important because Imam Bayildi should be soft enough to cut with a fork.

• It also tastes better after resting. You can make it ahead, chill it, and serve it at room temperature the next day.

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.

• Eggplants - Small globe eggplants work best for this recipe because they are easier to shape and stuff. Look for eggplants that feel slightly firm, with smooth, shiny skin. Smaller eggplants usually have fewer seeds, thinner skin, and a sweeter flavor. If your eggplants are very large, you can cut them in half lengthwise before cooking and stuffing. Peel the skin in stripes, leaving some skin on. This helps the eggplants hold their shape while they soften.

• Tomatoes - Use ripe, juicy tomatoes with good flavor. Plum tomatoes, beefsteak tomatoes, or any ripe summer tomatoes work well. If your tomatoes are watery, cook the filling a little longer so the excess liquid reduces before stuffing the eggplants.

• Onions - This recipe uses plenty of onions, and they are just as important as the eggplants. Cook them slowly until soft and translucent, but don’t brown them. White, yellow, or brown onions all work.

• Olive oil - Olive oil is a big part of Imam Bayildi. This is not the place to use only a tiny amount, especially if you want the dish to taste like a proper zeytinyağlı. Use a good extra virgin olive oil that you like the taste of. If you roast or air fry the eggplants instead of frying them, still use enough olive oil in the dish so the flavor stays rich.

• Tomato paste - It adds color and depth to the sauce. It also helps the baking liquid taste richer.

• Parsley - Fresh parsley lifts the filling and balances the richness of the olive oil. You can add a little extra before serving if you like.

How to Make Imam Bayildi

Prepare the Eggplants

Peel the eggplants in stripes, leaving some of the skin on so they look like a zebra pattern.

You now have three options for softening the eggplants before stuffing: frying, roasting, or air frying.

Option 1: Fry the Eggplants

Heat the olive oil in a heavy-based frying pan over medium heat.

Add the eggplants and fry them until they start to soften but still hold their shape, turning occasionally so they cook evenly. Transfer them to a colander or a plate lined with paper towel to drain off the excess oil.

Option 2: Roast the Eggplants

Preheat the oven to 400°F / 200°C.

Brush the eggplants with olive oil and place them on a baking sheet. Roast for about 30 minutes, or until they start to soften but still hold their shape.

Option 3: Air Fry the Eggplants

Preheat the air fryer to 400°F / 200°C.

Brush the eggplants with olive oil and place them in the air fryer basket. Cook for about 20 minutes, turning once if needed, until they start to soften.

Prepare the Filling

Use the same pan you fried the eggplants in, if you fried them. Pour away excess oil if there is too much left in the pan, or add 1 tablespoon olive oil if the pan is dry.

Place the pan over medium heat and add the onions. Cook until soft and translucent, without browning them. Add the garlic and cook for another minute, stirring often so it doesn’t burn.

Add the chopped tomatoes, salt, and black pepper. Cook for 5 to 6 minutes, or until the tomatoes soften and the mixture starts to thicken. Stir occasionally so it doesn’t catch on the bottom of the pan.

Stir in the chopped parsley, then remove the pan from the heat.

Stuff and Bake the Eggplants

Preheat the oven to 356°F / 180°C.

Make a lengthwise cut down the middle of each eggplant, leaving about 1 inch / 2 cm at both ends. Don’t cut all the way through the bottom. Season the inside of the eggplants with a little salt and place them in a baking dish.

Carefully open the cut and fill each eggplant with the onion and tomato mixture. Add as much filling as you can, piling it slightly on top if needed.

Mix the tomato paste with the water to make a simple sauce, then pour it around the eggplants. Cover the baking dish with a lid or aluminum foil. Bake for 1 hour.

Remove the lid or foil, check the sauce, and add a little more water if the dish looks dry. Bake uncovered for another 30 minutes, or until the eggplants are completely soft.

Let the Imam Bayildi cool completely before serving. Garnish with chopped parsley and fresh tomato slices if you like.

Pan-Cooked Method

You can also finish Imam Bayildi in a pan instead of the oven.

After filling the eggplants, place them in a wide pan, stuffed side up. Add the tomato paste sauce, cover with a lid, and cook over low heat for about 1 hour, or until the eggplants are completely soft.

Check the pan occasionally and add a little more water if it looks dry.

How Soft Should the Eggplants Be?

The eggplants should be very soft by the end of cooking. Imam Bayildi should not feel firm or spongy.

If a knife does not slide into the eggplant easily, cook it a little longer. This dish needs time for the eggplants to soften fully and absorb the flavor of the filling and olive oil.

Recipe Tips From the Chef

• Use small or medium eggplants if you can. They cook more evenly and are easier to stuff.

• Peel the eggplants in stripes. This helps them hold their shape while still allowing the flesh to soften.

• Don’t rush the onions. Cook them gently until soft, but don’t let them brown.

• Use ripe, tasty tomatoes. The filling is simple, so the flavor of the tomatoes matters.

• Cook the filling until it thickens slightly. A watery filling can make the dish too loose.

• Use enough olive oil. Imam Bayildi is a zeytinyağlı dish, and olive oil is part of the flavor.

• Cover the dish for the first part of baking so the eggplants soften properly.

• Let the dish cool before serving. It tastes better after resting. Make it a day ahead if you can. The flavor improves in the refrigerator overnight.

Troubleshooting

Why are my eggplants still firm?

They may not have been softened enough before stuffing, or they may need longer in the oven. Cover the dish again and bake until the eggplants are completely tender.

Why is my filling watery?

The tomatoes may have released too much liquid. Cook the filling a little longer before stuffing the eggplants so the excess water reduces.

Why did my eggplants fall apart?

They may have been over-softened before stuffing or cut too deeply. Leave about 1 inch / 2 cm at both ends and avoid cutting through the bottom.

Do I need to salt the eggplants first?

Not usually. Modern eggplants are much less bitter than they used to be. If you use small, fresh eggplants, there is usually no need to salt them first.

Can I make this with large eggplants?

Yes, but they take longer to cook. Cut very large eggplants in half lengthwise before softening and stuffing.

What to Serve with Imam Bayildi

Imam Bayildi is usually served at room temperature, either as a vegan main dish, side dish, or part of a meze spread.

You can serve it with Turkish Rice, Bulgur Pilaf, plain Homemade Greek Yogurt, Greek Bread - Horiatiko Psomi, or a simple Honey Halloumi Salad.

It also works well with Barbunya, Mucver, Mercimek Kofte, Ezme, Fava Dip, or other Turkish meze dishes.

For a lighter meal, serve it with crusty Dutch Oven Sourdough Bread and a cucumber yogurt - Cacik on the side.

Storage, Reheating, and Freezing

Let the Imam Bayildi cool completely before storing.

Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days.

This olive oil eggplant dish is usually served cold or at room temperature, so you don’t need to reheat it unless you prefer it warm. If you want to reheat it, warm it gently in a covered pan or in a low oven until just heated through.

You can freeze Imam Bayildi for up to 3 months. Let it cool completely, then place it in an airtight container before freezing.

Thaw overnight in the refrigerator before serving or reheating gently.

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 popular Turkish stuffed eggplant dish "Imam Bayildi" as much as you enjoy eating it! 🙂