Imam Bayildi Turkish Eggplant (Print Version)

Tender eggplants filled with a savory tomato-onion garlic mixture baked in olive oil to perfection.

# What You'll Need:

→ Vegetables

01 - 4 medium eggplants (approx. 8.8 oz each)
02 - 3 medium onions, thinly sliced
03 - 4 ripe tomatoes, peeled and diced
04 - 4 garlic cloves, minced
05 - 2 green bell peppers, seeded and finely chopped
06 - 1 bunch flat-leaf parsley, chopped

→ Oils & Liquids

07 - ½ cup extra virgin olive oil
08 - ½ cup water
09 - Juice of ½ lemon

→ Seasonings

10 - 1 teaspoon sugar
11 - 1½ teaspoons sea salt, plus more to taste
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Wash the eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each, leaving the ends intact.
03 - Sprinkle the eggplants with salt and let sit for 20 minutes. Rinse and pat dry thoroughly.
04 - Heat half of the olive oil in a large skillet over medium heat. Add onions and cook until softened, about 8 minutes.
05 - Stir in garlic and bell peppers, cooking for 3 minutes until fragrant.
06 - Add tomatoes, sugar, 1½ teaspoons salt, black pepper, and paprika. Simmer mixture for 10 minutes until thickened, then remove from heat and stir in parsley.
07 - In a clean skillet, heat the remaining olive oil. Fry eggplants gently on all sides until lightly browned and tender, about 8 minutes.
08 - Place eggplants in a baking dish. Carefully open the slits and fill generously with the tomato-onion filling.
09 - Drizzle lemon juice over eggplants and pour water around them. Cover with foil and bake for 35 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes until eggplants are tender and filling bubbles.
11 - Allow to cool to room temperature. Serve warm or at room temperature.

# Additional Tips::

01 -
  • The eggplant becomes butter-soft while the filling stays vibrant and jammy, creating a texture contrast that feels luxurious.
  • It's naturally vegan and gluten-free, yet so deeply satisfying that no one misses anything else on the plate.
  • Better the next day when flavors meld together, so you can actually relax instead of cooking day-of stress.
02 -
  • Salting the eggplant beforehand is non-negotiable—skip this and you'll taste bitterness no amount of seasoning can fix.
  • Don't skip the gentle frying of the eggplants before baking; it gives them a subtle caramelized edge and prevents waterlogging.
  • The dish genuinely tastes better the next day, so make it ahead and let it rest in the refrigerator—you'll thank yourself later.
03 -
  • The legend says an imam fainted from the deliciousness—the real secret is taking time with the onions and using good olive oil that you actually taste.
  • If your eggplants are very large, cut them in half crosswise instead of lengthwise for easier stuffing and more even cooking.
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