# Imam Bayildi Turkish Stuffed Eggplant

> Imam Bayildi is eggplant stuffed with **meltingly soft onions**, tomatoes, garlic, and parsley, cooked in **generous olive oil** and eaten **cold or at room temperature**. It belongs to the "zeytinyagli" family—Turkish dishes cooked in olive oil and served cold.

**Turkish Cuisine · 100 min · 4 servings · 290 kcal per serving**

The dish name means "the imam fainted"—and legend says he fainted from its deliciousness or from the amount of olive oil. In either case, the generous oil is an authentic part of the recipe, not an exaggeration.

## Ingredients

- 4 — medium long eggplant
- 4 — large onions, thinly sliced
- 8 clove — garlic, sliced
- 4 — tomatoes, peeled and chopped
- 2 tbsp — tomato paste
- 1 bunch — parsley, minced
- 150 ml — olive oil
- 1 tsp — sugar
- 1 tsp — salt
- 200 ml — hot water
- 1 — lemon
- 2 — green bell peppers, optional

## Method

1. **Peeling the Eggplant** — Peel the eggplant in **alternating lengthwise strips** (like playing cards) — this partial peeling lets the eggplant soften without falling apart. Soak it in **salted water for 30 minutes** to remove bitterness.
2. **Frying the Eggplant** — Dry the eggplant well and fry it in oil until it **softens and turns golden on all sides** — **8 minutes**. (Or bake it at 220 °C for 25 minutes as a lighter alternative). Drain on a wire rack.
3. **The Melting Onions — The Heart of the Recipe** — Sauté the sliced onions in **half of the olive oil over low heat for 25-30 minutes** with stirring. They must **melt completely, sweeten, and resemble a paste** — not brown. This long time is half the flavor of the dish.
4. **The Filling** — Add the garlic for **2 minutes**, then the tomato paste and sauté for 2 minutes, then the chopped tomatoes, sugar, salt, and pepper. Simmer for **15 minutes** until thickened. Turn off the heat and add the **parsley**.
5. **Stuffing the Eggplant** — Place the eggplant in a baking dish, and **slit each one down the top lengthwise** without cutting them in half. Gently open the slit with a spoon, and generously stuff with the onion and tomato mixture.
6. **Slow Cooking** — Pour the **hot water and remaining olive oil** into the bottom of the dish (not over the filling), and cover with foil. Cook at **170 °C for 40-45 minutes**. The eggplant will absorb the liquid and become completely tender.
7. **Chilling — An Essential Step** — Let the dish cool completely, and put it in the fridge for **at least 4 hours, preferably overnight**. **Imam Bayildi is eaten cold** — the flavors unite, the oil distributes itself, and the hot dish's flavor is incomplete.
8. **Serving** — Take it out of the fridge **30 minutes** before serving (room temperature is better than very cold), pour the pan oil over it, squeeze lemon, and sprinkle parsley. Serve with bread.

## Tips

- Sauté the onions for 25-30 minutes until they melt — this is half the flavor.
- Peel the eggplant in alternating strips so it softens without falling apart.
- Don't skimp on the olive oil — it is part of the dish's identity.
- Eaten cold or at room temperature, not hot.
- A night in the fridge makes a big difference in flavor.

## FAQ

### Why is it eaten cold?
Because it belongs to the Turkish "zeytinyagli" family — dishes cooked in olive oil and served cold. The coldness allows the flavors of the melting onions, tomatoes, and olive oil to unite and appear clearly, while heat hides them.

### Can I make it without frying the eggplant?
Yes — bake it at 220 °C for 25 minutes brushed with oil. The result is much lighter and the taste is very close, because the main flavor comes from the onions and tomatoes, not from frying the eggplant.

### Aren't 30 minutes too much for the onions?
No, this is exactly what is required. The goal is not browning — the goal is for the onions to **melt** and turn into a sweet, paste-like consistency over very low heat with occasional stirring, without browning.

### How many days does it keep?
4 days in the fridge, and it gets better every day. It is one of those rare dishes that tastes better on the third day than the first. Take it out half an hour before serving so the oil becomes liquid again.

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Source: https://hanakoleah.com/en/turkish-cuisine/imam-bayildi-turkish-eggplant
Edited by: Marwa Mohamed
Last updated: 2026-11-11