Name: Stuffed Eggplants in Olive Oil
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Turkish
Ingredients: 4 medium eggplants; 1 medium onion, finely chopped; 3 cloves garlic, minced; 3 large tomatoes, peeled and diced; 1/4 cup sweet green peppers, chopped; 1 tbsp tomato paste; 1/2 tsp black pepper; 1 tsp salt; 1/2 tsp sugar; 8 tbsp olive oil (divided); 1 cup water; 2 tbsp chopped parsley; 2 tbsp fresh mint leaves, chopped

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Imam Bayildi, meaning “The Imam Fainted,” is a legendary dish in Turkish cuisine — and for good reason. Featuring whole eggplants gently fried, then stuffed with a savory-sweet mixture of tomatoes, onions, garlic, and herbs, all bathed in olive oil and baked to tenderness, this dish is a celebration of Mediterranean flavor and simplicity. Served best at room temperature, it’s a classic component of any meze spread or vegetarian meal.

Why You’ll Love This Recipe

Imam Bayildi is a quintessential example of how humble ingredients can be transformed into something extraordinary. The eggplants become melt-in-your-mouth tender, while the filling is rich with the warmth of olive oil and the brightness of tomatoes and herbs. It’s vegan, gluten-free, and best made ahead, making it ideal for entertaining or meal prepping. Plus, it tastes even better the next day as the flavors continue to deepen.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

medium eggplants
onion, finely chopped
garlic, minced
large tomatoes, peeled and diced
sweet green peppers, chopped
tomato paste
black pepper
salt
sugar
olive oil
water
chopped parsley
fresh mint leaves, chopped

directions

Preheat the oven to 375°F (190°C).
Cut a slit lengthwise down each eggplant, leaving the stems intact. Be careful not to cut all the way through.
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Lightly fry the eggplants on all sides until golden and softened. Transfer them to a baking dish.
In the same skillet, add the remaining 4 tablespoons of olive oil. Sauté the chopped onions until translucent.
Add the garlic, chopped green peppers, and tomato paste. Stir and cook for 1–2 minutes.
Stir in the diced tomatoes, sugar, salt, and black pepper. Let the mixture simmer for about 10 minutes, until slightly thickened.
Gently open the slits in the fried eggplants and fill each one generously with the tomato-onion mixture.
Pour 1 cup of water into the base of the baking dish, around the eggplants. Cover with foil.
Bake for 40–45 minutes, or until the eggplants are fully tender.
Allow the dish to cool to room temperature. Garnish with chopped parsley and mint before serving.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories per Serving: Approximately 310 kcal

Variations

Spiced version: Add a pinch of ground cinnamon or allspice to the filling for a warmer, deeper flavor.
Nutty twist: Stir in a handful of toasted pine nuts or crushed walnuts into the tomato mixture.
Zucchini substitute: Use zucchini in place of eggplant for a lighter version.
Spicy option: Include a finely chopped chili or a dash of red pepper flakes for heat.
Herb substitution: Use dill or basil instead of mint and parsley for a different aromatic profile.

storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions in containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Reheat gently in the oven at 300°F (150°C) or enjoy at room temperature for best flavor and texture.

FAQs

What does “Imam Bayildi” mean?

It translates to “The Imam Fainted,” referring to either the richness of the dish or a humorous legend about the cost of olive oil used.

Is Imam Bayildi served hot or cold?

It is traditionally served at room temperature or slightly chilled, especially as part of a meze platter.

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes can be used in place of fresh. Drain slightly before cooking to control moisture.

How do I peel tomatoes easily?

Score the bottoms with an “X” and blanch them in boiling water for 30 seconds, then peel off the skins.

Can I prepare this dish ahead of time?

Yes, Imam Bayildi is ideal for making ahead. The flavors improve after a day of resting in the fridge.

Is this dish vegan?

Yes, it is completely vegan and relies on vegetables and olive oil for flavor.

Can I bake the eggplants instead of frying?

Yes, brush them with olive oil and roast at 400°F (200°C) until softened before stuffing.

What can I serve with Imam Bayildi?

Serve with crusty bread, rice pilaf, or a side of yogurt for a complete meal.

Can I use different herbs?

Yes, thyme, dill, or coriander can be used depending on your taste preferences.

Does this dish taste oily?

Despite the generous use of olive oil, the dish is well balanced in flavor, especially when served cool.

Conclusion

Turkish Imam Bayildi is a stunning example of the beauty of Mediterranean cuisine — humble, rich in tradition, and incredibly flavorful. With its luscious olive oil base, velvety eggplants, and aromatic filling, it’s a dish that appeals to both vegetarians and meat-eaters alike. Prepare it ahead, let it rest, and serve it at your next gathering for a memorable, authentic experience.

Stuffed Eggplants in Olive Oil

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Imam Bayildi is a classic Turkish dish of tender eggplants stuffed with a rich onion, garlic, and tomato mixture, braised in olive oil and served at room temperature — a legendary vegetarian delicacy known for its deep flavor and soft texture.

Author: Asma
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Turkish
Diet: Vegan

Instructions

Preheat oven to 375°F (190°C).
Cut a slit down the center of each eggplant lengthwise, keeping stems intact and being careful not to cut all the way through.
In a skillet, heat 4 tbsp olive oil and lightly fry the eggplants on all sides until golden and softened. Transfer to a baking dish.
In the same skillet, heat the remaining 4 tbsp olive oil. Sauté chopped onions until translucent.
Add garlic, green peppers, and tomato paste. Cook for 1–2 minutes.
Stir in diced tomatoes, sugar, salt, and pepper. Simmer for 10 minutes until slightly thickened.
Gently open the eggplant slits and stuff them generously with the tomato-onion filling.
Pour 1 cup water into the base of the baking dish. Cover with foil and bake for 40–45 minutes until eggplants are tender.
Let cool to room temperature. Garnish with chopped parsley and mint before serving.