Turkish stuffed eggplant braised in olive oil
Imam Bayildi
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
4
4 stuffed eggplants
Difficulty
Medium
Cost
Budget
$
Imam Bayildi
Turkish stuffed eggplant braised in olive oil
★4.8(21)
Whole eggplants stuffed with a sweet tomato and onion filling and slowly braised in generous olive oil until meltingly tender. A Turkish classic whose name means "the imam fainted."
20m
Prep Time
60m
Cook Time
80m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Legend says the imam fainted either from the deliciousness or the amount of olive oil used. Either way, this dish is extraordinary—the eggplant becomes silky and the filling turns sweet and jammy.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Imam Bayildi embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 4 medium eggplants
- 3 onions, thinly sliced
- 4 tomatoes, diced
- 6 cloves garlic, sliced
- 1/2 cup extra-virgin olive oil
- Salt, sugar (1 tsp), and fresh parsley
Instructions
- 1
Peel eggplants in alternating strips. Cut a deep lengthwise slit (don't cut through). Salt and rest 30 minutes, then pat dry.
- 2
Sauté onions in 3 tbsp olive oil until golden, about 15 minutes. Add garlic, tomatoes, sugar, and salt. Cook 10 minutes.
- 3
Stuff the slit in each eggplant with the onion-tomato mixture.
- 4
Arrange in a baking dish. Pour remaining olive oil and 1/2 cup water around them.
- 5
Cover and bake at 375°F for 45-50 minutes until eggplants are completely tender. Cool to room temperature and serve with parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Fresh tomatoesCanned diced tomatoes
Good substitute when tomatoes aren't in season
EggplantZucchini
Different flavor but can be prepared the same way
Tips & Storage
Pro Tips
Don't be shy with the olive oil—it's the braising medium and key to the silky texture.
Always serve at room temperature, never hot, for the best flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Tastes even better the next day.
Reheating
Bring to room temperature. This dish is meant to be eaten cold or at room temp.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates20g
Fat24g
Fiber350mg
Sugar8g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did the imam faint?
- Some say from pleasure, others say from shock at how much expensive olive oil his wife used!
- What eggplant variety is best?
- Italian or Japanese eggplants work well. Turkish eggplants are ideal but hard to find.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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