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Dinner Meals Cooking Time : 1 hour 15 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Turkish İmam Bayıldı Recipe |Traditional Stuffed Eggplant with Onions & Tomatoes

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Turkish İmam Bayıldı is a classic Turkish eggplant dish featuring tender eggplant filled with a fragrant mixture of caramelized onions, tomatoes, garlic, and fresh herbs. Traditionally prepared with generous olive oil, this beloved Ottoman-era dish is known for its rich, savory flavor and melt-in-your-mouth texture. İmam Bayıldı is naturally vegetarian and is often served warm or at room temperature with crusty bread, rice, or a fresh salad. Its simple ingredients and elegant presentation make it a wonderful choice for lunch, dinner, or a Mediterranean-style vegetarian meal.

Cooking Method

Wash the eggplants and peel alternating strips of skin lengthwise to create a striped appearance.
Make a deep slit along the center of each eggplant without cutting completely through.
Sprinkle the eggplants lightly with salt and let them sit for 15–20 minutes. Pat dry.
Heat 3 tablespoons of olive oil in a large skillet and lightly brown the eggplants on all sides.
Transfer the eggplants to a baking dish and gently open the slits to create space for the filling.
In the same skillet, add the remaining olive oil and sliced onions. Cook over medium-low heat for 10–12 minutes, until soft and golden.
Add the garlic and green pepper and cook for 2 minutes.
Stir in the tomatoes, tomato paste, sugar, salt, black pepper, and cumin. Cook for 5–7 minutes, until the mixture thickens.
Spoon the tomato and onion mixture generously into the eggplants.
Pour the water around the eggplants and cover the baking dish loosely with foil.
Bake at 375°F (190°C) for 30–35 minutes, until the eggplants are completely tender.
Remove the foil during the final 5–10 minutes if you want a more caramelized top.
Garnish with fresh parsley and serve warm or at room temperature with crusty bread and lemon wedges.