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Imam Bayildi (Turkish Stuffed Eggplant)
5 from 32 votes

Imam Bayildi (Turkish Stuffed Eggplant)

Imam Bayildi is a Turkish dish featuring aubergines partially peeled in zebra stripes, fried or roasted, then filled with a sautéed mixture of onions, garlic, and tomatoes. The stuffed eggplants cook until tender, soaking up the rich olive oil which is central to this olive oil-based recipe. The final dish combines soft eggplant with a savory, fragrant vegetable filling accented by fresh parsley.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 4 people
Calories: 443 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Mediterranean, Greek, Turkish

Ingredients

  • 4 aubergine 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 onion 500 grams, finely diced
  • 5 cloves garlic (finely chopped)
  • 500 g tomato finely diced
  • 1 ½ teaspoon salt (adjust it to your taste)
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoon parsley chopped
For the Tomato Sauce
  • 1 tablespoon tomato paste
  • ⅔ cup water

Instructions

Cook the Aubergines
    Cup of Yum
  1. Peel the aubergines in stripes to resemble a zebra pattern.
  2. Heat a heavy-based frying pan over medium heat.
  3. Add the olive oil and fry the aubergines until they start to soften but still have a bit of firmness, turning occasionally.
  4. 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.
  5. Leave them on a colander to get rid of the excess oil and proceed to prepare the filling.
Prepare the Filling
  1. 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.
  2. Put the pan on medium heat, add the onions and sauté until soft and translucent without browning them.
  3. Stir in the garlic and sauté for another minute, stirring continuously, without burning the garlic.
  4. 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.
  5. Sprinkle on the chopped parsley, stir well and take the pan off the heat.
Stuff the Aubergines and Bake
  1. Preheat the oven to 180° C (356° F).
  2. Make a cut lengthwise in the aubergines, leaving 2 cm ( 1" ) at both ends, without piercing through the bottom. Season them with some salt.
  3. 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.
  4. Place the aubergines on a baking dish stuffed side up.
  5. To make the sauce, mix one teaspoon of tomato paste with ⅔ cups of water and pour this over the aubergines.
  6. Cover the oven dish with a lid or tin foil and place it in the oven.
  7. 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.
  8. 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.
  9. Let them cool completely and garnish with some chopped parsley and fresh tomato slices before serving.

Notes

  • Allow fried aubergines to drain in a colander to remove excess oil before filling.
  • Roasting or air frying with generous olive oil offers a healthier alternative to frying.
  • Do not skimp on olive oil, as it is essential for authentic flavor and texture in this dish.
  • Serve at room temperature or warm, garnished with chopped parsley and fresh tomato slices.

Nutrition Information

Calories 443kcal (22%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 30g (46%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 21g (105%) Sodium 928mg (39%) Potassium 1576mg (34%) Fiber 17g (68%) Sugar 25g (50%) Vitamin A 1380IU (28%) Vitamin C 40mg (44%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 44g 15%
Protein 7g 14%
Fat 30g 46%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 21g 105%
Sodium 928mg 39%
Potassium 1576mg 34%
Fiber 17g 68%
Sugar 25g 50%
Vitamin A 1380IU 28%
Vitamin C 40mg 44%
Calcium 93mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.