Consciously using olive oil
Imam Bayildi lives on olive oil. It should be aromatic, but do not drown the eggplant in grease.
Turkish Recipe
Imam Bayildi
For Imam Bayildi, eggplant is prepared, stuffed with a sweet-spicy tomato-onion filling and gently cooked. It tastes particularly round and lukewarm and goes well 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 eggplant, tomatoes and olive oil
Imam Bayildi does not need a heavy sauce. The flavour comes from soft braised onions, garlic, ripe tomatoes, olive oil and a little acidity. If the eggplant is salted and cooked well, the flesh becomes creamy instead of spongy.
Quick Dinners
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Recipe
Imam Bayildi
Imam Bayildi is a Turkish eggplant dish with lots of olive oil, onions, garlic and tomatoes. The eggplants are stuffed and slowly stewed until soft.
Ingredients
4 servings
Method
-
1
Prepare eggplants
Slash the eggplant lengthwise, season with salt and leave to stand for 20 minutes. Pat dry and brush with olive oil all around.
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2
Pre-cook the eggplant
Pre-cook the aubergines in a pan or oven until soft and easy to open.
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3
Braise stuffing
Fry the onions in olive oil until soft. Add garlic, paprika, tomato paste, tomatoes, sugar, salt and pepper and boil for 10 minutes.
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4
Filling and cooking
Open the eggplant, put in the filling and place in a pan with a little water or tomato juice. 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 lukewarm and particularly aromatic.
Kitchen know-how
Tips for Imam Bayildi
Slowly simmer
The filling will be better if onions and tomatoes are braised until soft instead of being heated briefly.
Serve lukewarm
The dish tastes more rounded after a little rest time, because the eggplant and filling are then better combined.
Variations
How to adapt this recipe
More green peppers in the filling makes Imam Bayildi more aromatic and a little lighter.
Use small eggplants, let cool completely and serve with bread as meze.
Nutrition per serving
340kcal
26.0 gCarbohydrates
5.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Imam Bayildi
It is useful because salt draws moisture and the eggplant becomes creamier when cooked. Afterwards, pat dry well.
It tastes particularly good when warm or in the room. After a little rest, olive oil, tomatoes and aubergines combine better.
Yes, the dish is very good for preparing. Store in the refrigerator and remove in good time before serving.
Flatbread, rice, yoghurt or a fresh herb salad go well and absorb the aromatic olive oil.
Keep cooking