How to Make the Perfect Imam Bayildi
Turkish · Medium · 80 min · 4 servings
Imam Bayildi is a legendary Ottoman dish of whole eggplants stuffed with a sweet and savory mixture of onions, garlic, and tomatoes, then slowly braised in abundant olive oil until meltingly tender. The name means the imam fainted, said to describe how overcome with pleasure the dish can make you feel.
Why this recipe works
This Imam Bayildi recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 medium eggplants
- 3 large white onions thinly sliced
- 4 cloves garlic thinly sliced
- 400 g ripe tomatoes chopped
- 100 ml extra virgin olive oil
- 1 tsp sugar
Step by step instructions
Step 1: Prepare the Eggplants
Cut a deep lengthwise slit in each eggplant without cutting all the way through. Rub generously with salt inside and out and let sit for 20 minutes, then pat dry thoroughly with paper towels.
Step 2: Make the Filling
Heat half the olive oil in a wide pan over medium-low heat. Cook onions and garlic very gently for 20 minutes until completely softened and golden. Add tomatoes and sugar, season with salt, and cook for a further 10 minutes.
Step 3: Stuff and Braise
Open each eggplant slit gently and fill generously with the onion and tomato mixture. Place stuffed eggplants in a deep braising pan, pour the remaining olive oil and a cup of water around them, cover, and cook over low heat for 40 minutes.
Step 4: Rest and Serve
Remove from heat and allow the eggplants to cool completely in the pan, as the dish is traditionally served at room temperature with the braising juices spooned over the top and fresh parsley to garnish.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh tomatoes → canned whole peeled tomatoes drained and roughly chopped
- white onions → shallots for a slightly sweeter and more delicate filling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the braising process over too-high heat which toughens the eggplant instead of making it silky
- Skipping the salting step which means the eggplant absorbs too much oil during cooking
Nutrition facts
Per serving: 290 calories, 5g protein, 22g carbs, 22g fat, 8g fiber.
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