Imam Bayildi (Turkish Stuffed Eggplant with Tomatoes & Onions)
The legendary eastern Mediterranean dish whose name means "the imam fainted": eggplants slow-baked with a sweet filling of onions, garlic, tomatoes and parsley in olive oil. Served warm or at room temperature with yogurt and bread.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 small Eggplants (Italian or Japanese)
- 3 tbsp Extra-virgin olive oil, divided
- 2 Onions, thinly sliced
- 4 cloves Garlic, sliced
- 4 Ripe tomatoes, chopped
- 1 tbsp Tomato paste
- 1 tsp Sugar
- 1/2 cup Fresh parsley, chopped
- 1/2 Lemon
- 1/2 cup Plain Greek yogurt, to serve
- 4 oz Crusty bread, to serve
Directions
- Heat the oven to 375°F. Peel the eggplants in stripes, brush with 1 tbsp oil and roast whole for 25 minutes until softened.
- Meanwhile, cook the onions slowly in the remaining oil for 15 minutes until soft and sweet. Add the garlic, tomatoes, tomato paste, sugar and salt and cook 10 minutes. Stir in most of the parsley.
- Cut a deep slit along each eggplant, gently open it into a pocket and pack in the filling.
- Pour 1/2 cup water and the lemon juice into the dish, cover with foil and bake 30 minutes. Serve warm or at room temperature with parsley, yogurt and bread.
Calorie breakdown
Olive oil 90 · eggplant 75 · bread 75 · onions 23 · tomatoes 22 · yogurt 16 · sugar 4 · tomato paste 4 · garlic 3 · parsley 2 · lemon 1
💡 Lighter tip: Imam bayildi tastes even better the next day, so make it ahead and serve it at room temperature as a lunch or meze.
Helpful for this recipe
Ceramic baking dishShop on Amazon →Greek extra-virgin olive oilShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →