Imam Bayildi (Turkish Stuffed Eggplant)

5 from 16 votes

Imam Bayildi (Turkish Stuffed Eggplant) is a classic Ottoman dish that is widely popular in the Balkans, Eastern Mediterranean, and the Middle East.

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer, Main Course, Side Dish

Cuisine: Greek, Mediterranean, Turkish

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 443kcal

Peel the eggplants in stripes to resemble a zebra pattern.
Heat a heavy-based frying pan over medium heat.
Add the olive oil and fry the eggplants until they start to soften but still have a bit of firmness, turning occasionally.
Brush the eggplants with olive oil and roast them in a 400°F (200°C) oven for about 30 minutes, just until they start to soften, or cook them in the air fryer at the same temperature for about 15 minutes.
Leave them on a colander to get rid of the excess oil and proceed to prepare the filling.

Use the same pan you fried the eggplants in to make 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.
Put the pan on medium heat, add the onions and sauté until soft and translucent without browning them.
Stir in the garlic and sauté for another minute, stirring continuously, without burning the garlic.
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.
Sprinkle on the chopped parsley, stir well and take the pan off the heat.

Preheat the oven to 356° F (180° C).
Make a cut lengthwise in the eggplants, leaving 1" (2 cm) at both ends, without piercing through the bottom. Season them with some salt.
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.
Place the eggplants on a baking dish, stuffed side up.
To make the sauce, mix 1 teaspoon of tomato paste with ⅔ cup of water, then pour it over the eggplants.
Cover the oven dish with a lid or tin foil and place it in the oven.
Bake the stuffed eggplants 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 they are completely soft.
Alternatively, you can cook them in a pan. After filling the eggplants, 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.
Let them cool completely and garnish with some chopped parsley and fresh tomato slices before serving.

This naturally vegan dish is usually eaten warm or at room temperature.
Leave the fried eggplants on a colander to get rid of the excess oil, and then proceed to prepare the filling.
To make this classic Turkish dish a bit lighter, brush the eggplants with olive oil and roast them in a 400°F (200°C) oven for about 30 minutes, just until they start to soften. You can also air fry them at the same temperature for about 15 minutes.
Do not skimp on olive oil. This is an olive oil-based dish called "Zeytinyagli" in Turkey, and especially if you choose to roast them instead of frying them, it is important to use a generous amount.
Let the stuffed eggplants cool completely and garnish with some chopped parsley and fresh tomato slices before serving.