Imam bayildi is a Turkish olive-oil dish of whole eggplants filled with onions, tomatoes, and garlic, often served at room temperature.
Slow cooking softens the onions and eggplants while keeping the filling clearly textured rather than paste-like.
Give the baked eggplants time to rest so they absorb the garlicky tomato and olive-oil juices.
Serving Suggestions
Serve with bread, rice, yogurt if desired, and a simple salad.
Recipe Notes
The dish improves after a night in the refrigerator and can be served cool or gently warmed.
Turkish Imam Bayildi
Tender whole eggplants filled with slow-cooked onion, tomato, garlic, olive oil, parsley, and lemon.
Equipment
- Large skillet
- Rectangular roasting pan
- Paring knife
- Chef’s knife
Ingredients
Eggplants
- 6 small slender eggplants about 6 ounces each
- 1/2 cup extra-virgin olive oil divided
- 2 tsp fine salt divided
Onion and Tomato Filling
- 3 large yellow onions thinly sliced
- 8 cloves garlic thinly sliced
- 1 1/2 lb ripe tomatoes peeled if desired and chopped
- 2 tsp granulated sugar
- 1/2 tsp ground black pepper
- 1/2 cup water
- 1/2 cup flat-leaf parsley chopped
- 2 tbsp fresh lemon juice
Instructions
Prepare the Eggplants:
- Peel alternating narrow strips from each eggplant, leaving the stems attached. Cut a deep lengthwise slit without cutting through. Sprinkle with half the salt and rest 20 minutes, then blot dry.
- Heat half the oil in a wide skillet and brown the eggplants gently on several sides for 10 to 12 minutes until beginning to soften. Transfer to a roasting pan slit-side up.
Make the Filling:
- Add the remaining oil and onions to the skillet. Cook over medium-low heat for 20 minutes until very soft. Add garlic for 2 minutes, then tomatoes, sugar, remaining salt, and pepper. Simmer 15 minutes until juicy but not watery.
- Open each eggplant slit and fill generously with the onion-tomato mixture. Spoon any extra filling around the pan and add the water.
Bake and Rest:
- Cover loosely and bake at 350 F (175 C) for 35 minutes. Uncover and bake 10 minutes more until completely tender and slightly collapsed.
- Cool for at least 30 minutes. Finish with parsley and lemon juice and serve warm or at room temperature.
Notes
- The eggplants should be fully tender and relaxed rather than firm enough to hold a perfect shape.
- Refrigerate in the cooking juices for up to four days; bring near room temperature before serving.
Nutrition
Calories: 410kcalCarbohydrates: 34gProtein: 6gFat: 30gSaturated Fat: 5gSodium: 810mgFiber: 12gSugar: 17g