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Turkish

İmam Bayıldı

A classic Turkish zeytinyağlı of silky eggplants filled with sweet onions, garlic, and tomatoes, gently braised in olive oil. It is best served warm, at room temperature, or chilled with its fragrant pan juices spooned over the top.

İmam Bayıldı — Turkish — ChefSnap
25 minsPrep
55 minsCook
2Serves
MediumDifficulty
520 kcal per serving6g protein 34g carbs 42g fat
Watch it made — İmam BayıldıWatch it madeHungry Man Kitchen · 8:02

Ingredients

Method

  1. Peel the eggplants in lengthwise stripes, leaving some skin on, and keep the stems attached if possible.
  2. Make one deep lengthwise slit in each eggplant without cutting all the way through, then rub with 1 teaspoon salt and rest for 20 minutes to draw out bitterness.
  3. Rinse the eggplants and pat them very dry with a clean towel.
  4. Heat 1/3 cup olive oil in a wide pan over medium heat and fry the eggplants, turning gently, until softened and lightly golden on all sides, about 10 minutes.
  5. Transfer the eggplants to a plate and pour off any excess oil, leaving about 2 tablespoons in the pan.
  6. Add the sliced onions to the same pan and cook over medium-low heat until soft and sweet but not browned, about 12 minutes.
  7. Stir in the garlic, green pepper, tomato paste, diced tomatoes, sugar, black pepper, and remaining 1/2 teaspoon salt, then cook until the tomatoes soften and the mixture becomes jammy, about 8 minutes.
  8. Remove the pan from the heat and stir in most of the parsley, reserving a little for serving.
  9. Place the fried eggplants in a small heavy pan or shallow pot, slit side up, and gently open the slits with a spoon.
  10. Spoon the onion and tomato filling generously into each eggplant, letting some spill around them in the pan.
  11. Drizzle with the remaining olive oil, add the water and lemon juice to the pan, cover, and simmer very gently over low heat for 25 to 30 minutes until the eggplants are completely tender and glossy.
  12. Let the İmam bayıldı cool in its pan juices for at least 20 minutes, then serve at room temperature with the remaining parsley scattered over the top.

Common questions

Can I substitute the green Turkish pepper with something easier to find?

Yes. Use a mild green pepper such as cubanelle, Anaheim, Italian frying pepper, or even a small green bell pepper if that’s what you have. Avoid hot peppers unless you want heat, since the dish is meant to be sweet and mellow.

How long does İmam Bayıldı take from start to finish?

Plan on about 1 hour to 1 hour 20 minutes. The eggplant salting, frying, and the onion-tomato filling each take time. It also benefits from resting after cooking so the flavors settle and deepen.

What are the most common mistakes when making this dish?

Skipping the salting, undercooking the onions, or overfrying the eggplants are the big ones. The eggplants should be softened but not falling apart, and the onion mixture should be sweet and jammy, not watery or browned.

How should I store leftovers, and how long do they keep?

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight. Reheat gently in the oven or serve at room temperature; avoid vigorous reheating, which can break the eggplants.

What’s the best way to serve İmam Bayıldı?

Serve it at room temperature or slightly warm, topped with the parsley and a squeeze of lemon juice if desired. It works well as a meze, starter, or light main with crusty bread, rice, or plain yogurt on the side.