Imam Bayildi (Baked Stuffed Eggplant)
Imam Bayildi means “the imam fainted” — from how delicious it is! Split eggplants stuffed with onion and tomato and oven-baked.
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Why it’s healthy
- All vegetables
- Little olive oil
- High in fibre
Imam Bayildi
20 minPrep
50 minCook
4Servings
180kcal
Ingredients
- 4 small eggplants
- 2 onions, sliced
- 4 garlic cloves
- 4 tomatoes, chopped
- 1 green pepper
- 2 tbsp olive oil
- Parsley
- Salt, pepper, pinch of sugar
Method
- Slit the eggplants lengthwise and roast 10 minutes.
- Sauté onion, garlic and pepper in oil, then add tomatoes.
- Stuff the eggplants with the mixture.
- Add half a cup of water to the tray and bake 35 minutes at 180°C.
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Tip
It’s even better cold the next day.
The secret of imam bayildi
Eggplant soaks up oil, so go easy. Roasting it first cuts the oil needed.
Variations
- Add halal minced beef for karnıyarık
- Add pine nuts and raisins
- Serve with yogurt
Frequently asked questions
Is it vegetarian?
Yes, the classic version is.
Can I make it ahead?
Yes, it keeps a day in the fridge.
Does it need sugar?
A tiny pinch balances tomato acidity.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.