turkishTurkish Imam Bayildi
Whole eggplants softened in olive oil, opened and packed with sweet onion, tomato and garlic, then slowly baked until jammy.
- Prep:
- 15 minutes
- Cook:
- 1 hour and 27 minutes
- Waiting:
- 55 minutes (salting the eggplants, 25 minutes, and resting before serving, 30 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Eggplants
30 minutesPeel the eggplants in alternating strips and cut one lengthwise slit in each without cutting through. Salt them and leave for 25 minutes, then rinse and pat dry.
Success cueThe eggplants have released dark liquid and are dry after rinsing.
- 02
Browning
12 minutesMedium heatBrown the eggplants in 60 g of the olive oil over medium heat for 10 to 12 minutes, turning, then place them in a baking dish.
Success cueSoft and golden on all sides.
- 03
Filling
25 minutesMedium heatIn the same pan, cook the sliced onion over medium-low heat for 12 minutes, add the garlic for 1 minute, then the chopped tomatoes and the sugar, and simmer for 12 minutes. Stir in the lemon juice and parsley.
Success cueThe filling is thick and jammy.
- 04
Stuffing
5 minutesHeat the oven to 180°C. Open each eggplant along the slit, season inside with salt and pack with the filling.
Success cueEach eggplant is generously filled.
- 05
Baking
50 minutesOven heatPour the water and the remaining olive oil into the dish, cover and bake for 35 minutes, then uncover and bake for 15 minutes more.
Success cueThe eggplants are very soft and the juices have thickened.
- 06
Resting
30 minutesLeave for 30 minutes and serve warm.
Success cueWarm, not hot, with the oil settled.
Cooking tips
A small pinch of sugar in the tomato filling rounds the acidity; it should never taste sweet.
- • Choose small eggplants of equal size
- • Serve warm rather than piping hot
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 375
- Protein
- 5.6g
- Carbs
- 35.8g
- Fat
- 26.0g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
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