Conscious use of olive oil
Imam Bayildi lives on olive oil. It should be aromatic, but the aubergines do not drown greasy.
Turkish Recipe
Imam Bayildi
For Imam Bayildi, eggplants are prepared, filled with a sweet-spicy tomato onion filling and gently cooked. The dish tastes particularly lukewarm and fits with bread, rice or yoghurt.
Total time
1 hr 10 min
Calories
340 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Imam Bayildi with aubergines, tomatoes and olive oil
Imam Bayildi does not need a heavy sauce. The taste comes from softly stewed onions, garlic, ripe tomatoes, olive oil and some acidity. If the aubergines are salted before and cooked well, the flesh becomes creamy instead of spongey.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Imam Bayildi
Imam Bayildi is a Turkish aubergine dish with lots of olive oil, onions, garlic and tomatoes. The aubergines are filled and slowly tasted soft.
Ingredients
4 servings
Method
-
1
Prepare eggplants
Cut the aubergines lengthwise, salt them and let them rest for 20 minutes. Drain dry and spread all around with olive oil.
-
2
Maintaining eggplant
Cook aubergines in a pan or oven until they become soft and easy to open.
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3
Filling stew
Fry onions slowly softly in olive oil. Add garlic, peppers, tomato paste, tomatoes, sugar, salt and pepper and cook for 10 minutes.
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4
Fill and cook
Open the aubergines, put in the filling and put some water or tomato juice into a mould. Cook at 180 degrees for 25 to 30 minutes.
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5
Serve lukewarm
Finish with lemon juice and parsley. Imam Bayildi tastes particularly lukewarm.
Kitchen know-how
Tips for Imam Bayildi
Slowly stew
The filling will be better if onions and tomatoes burn softly instead of being heated for a short time.
Serve lukewarm
The dish tastes more round after a little rest time, because eggplant and filling are then better connected.
Variations
How to adapt this recipe
More green pointed peppers in the filling makes Imam Bayildi more aromatic and slightly lighter.
Use small aubergines, let cool completely and serve with bread as a meze.
Nutrition per serving
340kcal
26.0 gCarbohydrates
5.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Imam Bayildi
It makes sense because salt draws moisture and the eggplants become creamier when cooking. Then pat dry well.
Lauwarm or room warm, it tastes particularly good. After a little rest, olive oil, tomatoes and eggplants combine better.
Yes, the dish is very suitable for preparation. Store in a refrigerator and take it out in time before serving.
Flade bread, rice, yoghurt or a fresh herbal salad take care and absorb the aromatic olive oil.
Keep cooking