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5.0 from 3 votes

Imam Bayıldı (Turkish Vegan Stuffed Eggplants)

Imam bayıldı is a vegan stuffed eggplant dish of Turkish origin that is also popular in neighboring countries as well as in the Arab world.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 4 people
Course: Appetizer
Cuisine: Middle Eastern , Turkish , Vegan

Ingredients

  • 4 medium eggplants
  • 1 cup olive oil
  • 2 large onions , thinly sliced
  • 2 Turkish red peppers (or red bell peppers), cored and diced
  • 4 cloves garlic , peeled and thinly sliced
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 5 tomatoes , diced
  • ½ teaspoon sugar
  • 1 prig thyme
  • 1 bay leaf
  • salt
  • pepper
  • 2 tablespoons chopped parsley
Equipment
  • Baking dish (8x12 inches / 20x30cm)

Instructions

    Cup of Yum
  1. Peel half of each eggplant lengthwise.
  2. Using a sharp knife, starting 1 inch (2,5 cm) from the top of each eggplant, cut a slit down to 1 inch (2,5cm) before the bottom. Be careful not to cut all the way through to the other side.
  3. Place half of the oil in a pan, and gently fry the eggplants over a medium heat for 15 minutes, turning occasionally, so they brown evenly.
  4. Remove from the pan, and place, peeled side up, in an ovenproof baking dish (8x12 inches / 20x30cm). Set aside to cool.
  5. Add the olive oil to the pan, reduce the heat slightly, and fry the onions and peppers for about 10 minutes, stirring often.
  6. Stir in the garlic, cumin, and paprika, and continue to cook for another minute or so.
  7. Add the tomatoes, sugar, thyme, and bay leaf. Stir well. Taste, and season with salt and pepper.
  8. Reduce the heat to low, cover the pan, and simmer for 30 minutes. Once the sauce is cooked, remove the thyme and bay leaf.
  9. Pre-heat your oven to 350 F (180°C).
  10. Gently ease apart the eggplants along the slits, and fill with the sauce. It doesn’t matter if it overflows a little. Drizzle any remaining oil over the top.
  11. Bake in the center of the oven for around 35 minutes, then remove from the oven, and set aside to cool.
  12. Finish with a sprinkling of fresh parsley.
  13. Serve at room temperature with pilaf rice or bulgur, yogurt and traditional bread.