Imam Bayaldi Recipe

Turkish CUISINE

Imam Bayildi is a classic Turkish dish made of eggplants stuffed with a mixture of onions, garlic, tomatoes, and spices, then baked in olive oil. The name “Imam Bayildi” translates to “the Imam fainted,” supposedly because the dish is so delicious it made the Imam faint with pleasure. Would you like a recipe for Imam Bayildi?

Total Time

30 Minutes

Cuisine

Turkish

Ingredients

08 Ingredients

Calories

180

Step_1

Preheat the oven to 400°F (200°C).

Step_2

Cut the eggplants in half lengthwise. Score the flesh with a knife, being careful not to pierce the skin.

Step_3

Place the eggplants on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the flesh is soft and golden brown.

Step_4

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

Step_5

Add the chopped tomatoes, parsley, and mint to the skillet. Season with salt and pepper, and cook for another 5 minutes.

Step_6

Remove the eggplants from the oven and let them cool slightly. Carefully scoop out the flesh, leaving a 1/2-inch border around the edges.

Step_7

Chop the eggplant flesh and add it to the skillet with the tomato mixture. Cook for another 5 minutes, or until everything is heated through.

Step_8

Stuff the eggplant shells with the tomato and eggplant mixture. Serve warm or at room temperature.

2 large eggplants
1 large onion, finely chopped
3-4 garlic cloves, minced
2 tomatoes, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
Salt and pepper to taste