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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.

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut a slit down the center of each eggplant lengthwise, keeping stems intact and being careful not to cut all the way through.
  3. 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.
  4. In the same skillet, heat the remaining 4 tbsp olive oil. Sauté chopped onions until translucent.
  5. Add garlic, green peppers, and tomato paste. Cook for 1–2 minutes.
  6. Stir in diced tomatoes, sugar, salt, and pepper. Simmer for 10 minutes until slightly thickened.
  7. Gently open the eggplant slits and stuff them generously with the tomato-onion filling.
  8. Pour 1 cup water into the base of the baking dish. Cover with foil and bake for 40–45 minutes until eggplants are tender.
  9. Let cool to room temperature. Garnish with chopped parsley and mint before serving.

Notes

  • Use small or medium eggplants for best flavor and easier stuffing.
  • This dish is traditionally served at room temperature as part of a meze spread.
  • Peeling the tomatoes helps create a smoother filling texture.
  • Imam Bayildi tastes even better the next day as the flavors develop.

Nutrition

Find it online: https://yumfoodusa.com/stuffed-eggplants-in-olive-oil/