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Imam Bayildi (Turkish stuffed eggplant)
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5 from 16 votes

Imam Bayildi

Imam Bayildi is a classic Turkish eggplant recipe made with tender eggplants stuffed with onions, tomatoes, garlic, parsley, and olive oil. Serve it at room temperature as a vegan main dish, side dish, or part of a meze spread.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer, Main Course, Side Dish
Cuisine: Greek, Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 443kcal
Author: Ayla Clulee

Ingredients

  • 4 small eggplants (9 to 11 oz / 250 to 300 g each)
  • ½ cup extra virgin olive oil (for frying the eggplants)
  • 1 tablespoon extra virgin olive oil (for sautéing the onions)
  • 1 lb finely diced onions (2 large onions/500 grams)
  • 5 cloves garlic (finely chopped)
  • 1 lb finely diced tomatoes (3 large tomatoes/500 grams)
  • 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
US Customary - Metric

Instructions

Prepare the Eggplants

  • Peel the eggplants in stripes to resemble a zebra pattern.
  • Choose one of the following methods to soften the eggplants before stuffing.
  • Frying Method: Heat a heavy-based frying pan over medium heat.
    Add the olive oil and fry the eggplants until they start to soften but still hold their shape, turning occasionally.
    Transfer the eggplants to a colander or a plate lined with a paper towel to drain off the excess oil.
  • Oven Method: 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.
  • Air Fryer Method: 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 15-20 minutes, turning once if needed, until they start to soften.

Prepare the Filling

  • Use the same pan you fried the eggplants in, if you used the frying method. 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. Sauté until soft and translucent, without browning them.
  • Stir in the garlic and cook for another minute, stirring often. Add the tomatoes, salt, and black pepper.
  • Cook for 5 to 6 minutes, or until the tomatoes soften and the mixture starts to thicken.
  • 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. Do not cut all the way through the bottom.
  • Season the inside of the eggplants with a little salt and place the eggplants in a baking dish.
  • Carefully stuff the eggplants with the onion and tomato filling.
  • Mix the tomato paste with the water, then pour the sauce around the eggplants.
  • Cover the baking dish with a lid or aluminum foil. Bake for 1 hour.
  • Remove the lid or foil, add a little more water if the dish looks dry, and bake for another 30 minutes, or until the eggplants are completely soft.
  • Let the eggplants cool completely before serving. Garnish with chopped parsley and fresh tomato slices if you like.

Pan-Cooked Method

  • 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.

Video

Notes

  • Small globe eggplants work best because they are easier to shape and stuff.
  • If your eggplants are very large, cut them in half lengthwise before softening and stuffing.
  • Peel the eggplants in stripes so they hold their shape better.
  • You can fry, roast, or air fry the eggplants before stuffing.
  • Drain fried eggplants well before filling.
  • Cook the onions gently until soft, but don’t brown them.
  • Use ripe, juicy tomatoes for the best flavor.
  • Cook the filling until it thickens slightly before stuffing the eggplants.
  • Use enough olive oil. Imam Bayildi is a zeytinyağlı dish, and olive oil is part of the flavor.
  • Bake the eggplants until completely soft. They should not feel firm in the middle.
  • Let the dish cool completely before serving. Imam Bayildi tastes even better the next day.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months if needed.

Nutrition

Calories: 443kcal | Carbohydrates: 44g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 928mg | Potassium: 1576mg | Fiber: 17g | Sugar: 25g | Vitamin A: 1380IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 2mg