Main CourseDinnerSide Dish

Imam Bayildi (Stuffed Eggplant)

Name: Imam Bayildi (Stuffed Eggplant)
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: turkish, middle_eastern
Ingredients: 2 pcs eggplant medium, halved lengthwise; 60 ml olive oil; 1 pcs yellow onion thinly sliced; 3 clove garlic minced; 2 pcs tomato medium, diced; 1 tbsp tomato paste; 0.25 cup fresh parsley chopped; 0.25 cup fresh dill chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup water; 30 ml olive oil; 1 pcs lemon wedges, for serving (optional)

Experience the rich, aromatic flavors of Turkey with this classic Imam Bayildi. Tender eggplants are slow-cooked to perfection, cradling a savory, herb-infused filling of sweet onions and ripe tomatoes. This vegetarian delight is traditionally served at room temperature, making it an ideal make-ahead dish for any occasion.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 266 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcseggplant, medium, halved lengthwise

for sautéing

60 mlolive oil

filling

1 pcsyellow onion, thinly sliced
3 clovegarlic, minced
2 pcstomato, medium, diced
1 tbsptomato paste
0.25 cupfresh parsley, chopped
0.25 cupfresh dill, chopped
0.5 tspsalt
0.25 tspblack pepper, freshly ground

baking liquid

0.5 cupwater

for drizzling

30 mlolive oil

garnish

1 pcslemon, wedges, for serving(optional)

Equipment

Oven · Baking sheet · Large skillet · Baking dish (9x13 inch or similar) · Chef's knife · Cutting board · Measuring cups and spoons · Spatula or wooden spoon · Aluminum foil

The method

Step by step

1
Preheat your oven to 180°C (350°F) and position an oven rack in the middle.
About 10 min
Cook’s note: Ensuring the oven is fully preheated helps the eggplant cook evenly and prevents it from drying out.
2
Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
About 3 min
Cook’s note: Scoring allows the eggplant to absorb flavors more deeply and cook faster, resulting in a creamier texture.
3
Brush the cut sides of the eggplant halves generously with 60 ml (1/4 cup) of olive oil and season lightly with salt and pepper.
About 2 min
Cook’s note: Don't be shy with the olive oil; eggplant loves to soak it up, which contributes to its rich flavor and tender texture.
4
Place the seasoned eggplant halves cut-side up on a baking sheet.
5
Bake the eggplants for 20-25 minutes, or until the flesh is visibly softened and lightly golden.
About 25 min
Cook’s note: The goal here is to partially cook the eggplant, making it easier to scoop and ensuring a tender final product.
6
While the eggplants bake, heat 30 ml (2 tablespoons) of olive oil in a large skillet or frying pan over medium heat.
About 2 min
Cook’s note: Using a large skillet ensures enough surface area for the vegetables to sauté properly without steaming.
7
Add the finely diced yellow onion to the skillet and cook, stirring occasionally, until it becomes translucent and very soft, about 8-10 minutes.
About 10 min
Cook’s note: Cooking the onions slowly until deeply softened is crucial for developing the sweet, foundational flavor of the filling.
8
Stir in the minced garlic and cook for an additional minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly. Its aroma should be noticeable but not overpowering.
9
Add the diced tomatoes and tomato paste to the skillet. Cook for 5-7 minutes, breaking up the tomatoes with the back of your spoon, until the mixture thickens slightly and the raw tomato flavor mellows.
About 7 min
Cook’s note: The tomato paste adds a concentrated umami depth and helps bind the filling together.
10
Remove the skillet from the heat and stir in the chopped fresh parsley, fresh dill, salt, and black pepper.
About 1 min
Cook’s note: Adding fresh herbs off the heat preserves their vibrant flavor and color.
11
Once the baked eggplants are cool enough to handle, gently scoop out some of the flesh from the center of each half, creating a boat-like cavity.
About 5 min
Cook’s note: Leave about a half-inch border of flesh around the edges and at the bottom to maintain the eggplant's structure.
12
Finely chop the scooped-out eggplant flesh and stir it into the onion and tomato filling mixture.
About 2 min
Cook’s note: This ensures no part of the eggplant goes to waste and adds more texture and flavor to the filling.
13
Generously stuff each eggplant half with the prepared aromatic filling, mounding it slightly.
About 3 min
Cook’s note: Don't be afraid to overfill slightly; the flavors will meld beautifully during the final bake.
14
Arrange the stuffed eggplants snugly in a baking dish and pour 0.5 cup of water into the bottom of the dish.
About 2 min
Cook’s note: The water creates a steamy environment, helping the eggplants cook through and preventing the filling from drying out.
15
Drizzle a little extra olive oil over the top of each stuffed eggplant for added richness and shine.
About 1 min
16
Cover the baking dish tightly with aluminum foil and bake for 30-35 minutes, or until the eggplants are very tender and the flavors have fully melded.
About 35 min
Cook’s note: The foil traps steam, ensuring the eggplant becomes incredibly soft and succulent.
17
Remove the baking dish from the oven and let the Imam Bayildi rest at room temperature for at least 30 minutes before serving.
About 30 min
Cook’s note: Imam Bayildi is traditionally served at room temperature or even chilled, allowing the complex flavors to fully develop and shine.
18
Garnish with fresh lemon wedges and an extra sprinkle of fresh herbs, if desired, just before serving.
Cook’s note: A squeeze of fresh lemon brightens the rich flavors of the dish.

Per serving

Nutrition

71%Score

Calories: 265.7kcal
Protein: 3.4g
Carbs: 20g
Fat: 21.2g
Fibre: 7.2g
Sugar: 10.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve Imam Bayildi as a light main course with crusty bread for dipping, or as a flavorful side dish alongside grilled meats or fish. A simple green salad with a lemon-tahini dressing would complement it beautifully. For an extra touch, crumble some feta cheese over the top if you're not strictly vegan.

Storage

Store leftover Imam Bayildi in an airtight container in the refrigerator.

Reheating

Imam Bayildi is traditionally served at room temperature, but can be gently reheated in the microwave for 1-2 minutes or in an oven preheated to 150°C (300°F) for 10-15 minutes, covered, until just warmed through.