Imam Bayıldı (Stuffed & Braised Eggplants)
A classic Turkish dish of oil‑braised eggplants filled with a sweet‑tangy onion and tomato mixture. Serve warm or at room temperature as a mezze or light main — it tastes even better the next day.
AI image1 hr 40 min
start to finish
35 min
hands on
Some skill
difficulty
4
servings
Ingredients
For the eggplants
For the filling
For finishing
Optional garnish
Roughly, per serving
280 kcal4g protein19g carbs20g fat
An estimate, not a lab analysis.
Method
Trim the stem ends and halve each eggplant lengthwise; score the flesh in a diamond pattern about 1 cm deep.
Sprinkle the cut sides of the eggplants with the 2 tsp kosher salt and place them cut-side down on a rack or paper towels to draw out bitterness and some moisture.
While the eggplants rest, slice the onions thin and mince the garlic; dice the tomatoes and chop the parsley.
Rinse the salt off the eggplants under cold water and pat them very dry with towels.
Heat 3 tbsp olive oil in a large skillet over medium-high heat; add eggplants cut-side down and fry until deep golden, 5–7 minutes, then flip and brown the skin side 3–5 minutes more (do this in batches if needed).
Transfer the browned eggplants, cut-side up, to a baking dish large enough to hold them snugly.
Use the same skillet (add a little oil if it’s dry) and heat 3 tbsp olive oil over medium heat; add the sliced onions and sauté until soft and translucent.
Add the minced garlic and tomato paste to the onions and cook, stirring, for 1–2 minutes until fragrant.
Add the diced tomatoes, sugar, paprika, 1 tsp salt and black pepper; bring to a simmer and reduce the sauce until slightly thickened.
Stir in the lemon juice and chopped parsley, taste and adjust seasoning.
Spoon the tomato‑onion filling evenly into the scored cavities of the eggplants, pressing gently to tuck it in.
Drizzle 1 tbsp olive oil over the stuffed eggplants and pour 120 ml (1/2 cup) water into the bottom of the dish to create steam for braising; cover tightly with foil.
Bake in a preheated 180°C / 350°F oven until eggplants are very tender and the juices are bubbling, about 35 minutes.
Remove from the oven and let cool uncovered to warm/room temperature so flavors settle.
Before serving, sprinkle with additional chopped parsley. Imam bayıldı is traditionally served at room temperature; you can chill it for at least 2 hours for best flavor if you have time.
If chilling, bring back to room temp before serving or serve cold as a meze.
Worth knowing
- To reduce oil absorption, you can roast eggplants instead of frying: score, brush with oil, and roast cut-side down at 220°C/425°F until browned (20–25 minutes). Then proceed with the filling and braise.
- Use canned diced tomatoes in winter; drain excess liquid a little before cooking so the filling isn’t watery.
- Imam bayıldı improves after resting — make it a day ahead and refrigerate. Serve at room temperature with crusty gluten-free bread or a simple bulgur/pilaf if not gluten-free guests.
- For a slightly sweeter, richer finish, substitute 1 tbsp pomegranate molasses for 1 tbsp of the lemon juice.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
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More Turkish cooking
An original Restaurant Pro recipe — our own composition in the idiom of Turkish cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free as listed.