Imam Bayildi
Imam Bayildi is a Turkish stuffed eggplant dish featuring halved aubergines filled with caramelized onions, plum tomatoes, garlic, and warm allspice.
TOTAL TIME
2 hr 51 min
ACTIVE TIME
32 min
QUANTITY
~2.6 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/15
Ingredients0/13 gathered · 4 servings
4piece
2tsp
120ml
3piece
6clove
600g
1tsp
0.5tsp
1tsp
1pinch
30g
120ml
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 120ml | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 6clove | — | — | |
| 6 | | 600g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 30g | — | — | |
| 12 | | 120ml | — | — | |
| 13 | | 1piece | — | — |
Tools15 items
Serveware1 item
Procedure44 steps
1 of 44
Heat the oven to 190 °C.
⏱ 10 min
2 of 44
Place the aubergines on the chopping board.
Aubergine · 4 piece
⏱ 5s
ResultAubergine4 of 44
Score the cut face of each half in a deep crosshatch pattern, cutting almost to the skin but not through it.
⏱ 1 min
ResultScored Aubergine Halvesused in step 65 of 44
Sprinkle the cut faces generously with salt.
Salt · 1 tspScored Aubergine Halves · step 4⏱ 30s
6 of 44
Leave the salted aubergines to sit for 20 minutes until beads of moisture appear on the surface.
⏱ 20 min
ResultSalted aubergine halves7 of 44
Blot the cut faces firmly with kitchen paper to remove the drawn-out moisture.
⏱ 30s
ResultDried aubergine halvesused in step 108 of 44
Pour the olive oil into the frying pan (about 28 cm across).
Extra-virgin olive oil · 60 ml
⏱ 5s
ResultExtra-virgin olive oil9 of 44
Set the pan over a medium-high heat until the oil shimmers.
⏱ 1 min
ResultHot oil10 of 44
Lay 4 of the aubergine halves cut-side down in the hot oil, in one layer.
⏱ 10s
ResultDried aubergine halves and hot oil11 of 44
Fry without moving them for 4 minutes until the cut faces are deep golden and caramelised; fry the other 4 halves the same way after moving these to the dish.
⏱ 9 min
ResultGolden aubergine halves12 of 44
Lift the aubergine halves out of the pan with tongs and arrange them cut-side up in the baking dish (about 30 × 20 cm), leaving the oil behind in the pan.
⏱ 20s
ResultGolden aubergine halvesused in step 1613 of 44
Place the onions on the chopping board.
Yellow onion · 3 piece⏱ 5s
ResultYellow onion14 of 44
Peel away the papery skins and trim the root and top from each onion.
⏱ 45s
ResultPeeled onion15 of 44
Finely chop the onions into small, even pieces.
⏱ 1 min 30s
ResultFinely chopped onion16 of 44
Tip the chopped onion into the oil remaining in the pan.
⏱ 10s
ResultOlive oil and finely chopped onion17 of 44
Place the garlic cloves on the chopping board.
Garlic · 6 clove⏱ 5s
ResultGarlic18 of 44
Crush each clove lightly with the flat of the knife and slip off the skins.
⏱ 30s
ResultPeeled garlic cloves19 of 44
Finely chop the garlic into a fine mince.
⏱ 45s
ResultFinely chopped garlic20 of 44
Add the chopped garlic to the pan with the onion.
⏱ 10s
ResultFinely chopped garlic and olive oil and finely chopped onion21 of 44
Place the tomatoes on the chopping board.
Plum tomatoes · 600 g⏱ 5s
ResultPlum tomatoes22 of 44
Roughly chop the tomatoes into chunky pieces.
⏱ 1 min
ResultRoughly chopped plum tomatoesused in step 2423 of 44
Cook over a medium heat, stirring often, for about 10 minutes until the onion is very soft and golden but not browned.
⏱ 10 min
ResultSoftened onion and garlic24 of 44
Tip the chopped tomatoes into the pan.
⏱ 10s
ResultSoftened onion and garlic and roughly chopped plum tomatoes25 of 44
Add the ground allspice to the pan.
Ground allspice · 1 tsp⏱ 5s
ResultRoughly chopped plum tomato mixture26 of 44
Add the ground cinnamon to the pan.
Ground cinnamon · 0.5 tsp⏱ 5s
ResultRoughly chopped plum tomato mixture27 of 44
Add the caster sugar to the pan.
Caster sugar · 1 tsp⏱ 5s
ResultRoughly chopped plum tomato mixture28 of 44
Add the salt to the pan.
Salt · 1 tsp⏱ 5s
ResultRoughly chopped plum tomato mixture29 of 44
Add the black pepper to the pan.
Ground black pepper · 1 pinch⏱ 5s
ResultRoughly chopped plum tomato mixture30 of 44
Place the parsley on the chopping board, setting aside a small handful of whole leaves for garnishing at the end.
Flat-leaf parsley · 20 g⏱ 5s
ResultFlat-leaf parsley31 of 44
Finely chop the parsley leaves and tender stalks together.
⏱ 30s
ResultFinely chopped parsley32 of 44
Stir the chopped parsley into the tomato mixture.
⏱ 10s
ResultRoughly chopped plum tomato mixture33 of 44
Simmer the filling over a medium heat for 8 minutes, stirring occasionally, until it thickens and the tomatoes have broken down.
⏱ 8 min
ResultTomato and onion filling34 of 44
Spoon the tomato filling generously into and over each aubergine half, pressing it into the scored flesh.
⏱ 1 min
ResultStuffed aubergine halves35 of 44
Drizzle the olive oil over the stuffed aubergines.
Extra-virgin olive oil · 60 ml⏱ 10s
ResultStuffed aubergine halves and extra-virgin olive oil36 of 44
Pour the water around the aubergines in the base of the dish.
Water · 120 ml⏱ 10s
ResultStuffed aubergine halves and extra-virgin olive oil and water37 of 44
Transfer the baking dish to the oven.
⏱ 10s
ResultStuffed aubergine halves and extra-virgin olive oil and water38 of 44
Bake for 50 minutes until the aubergines are completely tender and collapsing, and the tomato topping is deeply caramelised.
190°C
⏱ 50 min
ResultBaked imam bayildi39 of 44
Remove the dish from the oven using oven gloves and set it aside to cool to room temperature.
⏱ 15s
ResultBaked imam bayildi40 of 44
Leave the aubergines to cool completely in the dish — they are best served at room temperature.
⏱ 1 hr
ResultCooled imam bayildi41 of 44
Place the lemon on the chopping board.
Lemon · 1 piece⏱ 5s
ResultLemon43 of 44
Squeeze both halves through a citrus juicer into the small bowl, catching any pips.
⏱ 20s
ResultFresh lemon juice44 of 44
Spoon the lemon juice evenly over the cooled aubergines.
⏱ 15s
ResultDressed imam bayildiTotal Time2 hr 51 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 190 °C.⏱ 10 min |
| 2 | 4 piece | | Place the aubergines on the chopping board.⏱ 5sResultAubergine |
| 3 | Auberginestep 2 | | Cut each aubergine in half lengthways.⏱ 30sResultHalved aubergines |
| 4 | Halved auberginesstep 3 | | Score the cut face of each half in a deep crosshatch pattern, cutting almost to the skin but not through it.⏱ 1 minResultScored Aubergine Halvesused in step 6 |
| 5 | 1 tsp | | Sprinkle the cut faces generously with salt.⏱ 30s |
| Scored Aubergine Halvesstep 4 | |||
| 6 | Scored aubergine halvesstep 4 | | Leave the salted aubergines to sit for 20 minutes until beads of moisture appear on the surface.⏱ 20 minResultSalted aubergine halves |
| 7 | Salted aubergine halvesstep 6 | | Blot the cut faces firmly with kitchen paper to remove the drawn-out moisture.⏱ 30sResultDried aubergine halvesused in step 10 |
| 8 | 60 ml | | Pour the olive oil into the frying pan (about 28 cm across).⏱ 5sResultExtra-virgin olive oil |
| 9 | — | | Set the pan over a medium-high heat until the oil shimmers.⏱ 1 minResultHot oil |
| 10 | Dried aubergine halvesstep 7 | | Lay 4 of the aubergine halves cut-side down in the hot oil, in one layer.⏱ 10sResultDried aubergine halves and hot oil |
| 11 | — | | Fry without moving them for 4 minutes until the cut faces are deep golden and caramelised; fry the other 4 halves the same way after moving these to the dish.⏱ 9 minResultGolden aubergine halves |
| 12 | Golden aubergine halvesstep 11 | | Lift the aubergine halves out of the pan with tongs and arrange them cut-side up in the baking dish (about 30 × 20 cm), leaving the oil behind in the pan.⏱ 20sResultGolden aubergine halvesused in step 16 |
| 13 | 3 piece | | Place the onions on the chopping board.⏱ 5sResultYellow onion |
| 14 | Yellow onionstep 13 | | Peel away the papery skins and trim the root and top from each onion.⏱ 45sResultPeeled onion |
| 15 | Peeled onionstep 14 | | Finely chop the onions into small, even pieces.⏱ 1 min 30sResultFinely chopped onion |
| 16 | Olive oilstep 12 | | Tip the chopped onion into the oil remaining in the pan.⏱ 10sResultOlive oil and finely chopped onion |
| Finely chopped onionstep 15 | |||
| 17 | 6 clove | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 18 | Garlicstep 17 | | Crush each clove lightly with the flat of the knife and slip off the skins.⏱ 30sResultPeeled garlic cloves |
| 19 | Peeled garlic clovesstep 18 | | Finely chop the garlic into a fine mince.⏱ 45sResultFinely chopped garlic |
| 20 | Finely chopped garlicstep 19 | | Add the chopped garlic to the pan with the onion.⏱ 10sResultFinely chopped garlic and olive oil and finely chopped onion |
| 21 | 600 g | | Place the tomatoes on the chopping board.⏱ 5sResultPlum tomatoes |
| 22 | Plum tomatoesstep 21 | | Roughly chop the tomatoes into chunky pieces.⏱ 1 minResultRoughly chopped plum tomatoesused in step 24 |
| 23 | — | | Cook over a medium heat, stirring often, for about 10 minutes until the onion is very soft and golden but not browned.⏱ 10 minResultSoftened onion and garlic |
| 24 | Roughly chopped plum tomatoesstep 22 | | Tip the chopped tomatoes into the pan.⏱ 10sResultSoftened onion and garlic and roughly chopped plum tomatoes |
| 25 | 1 tsp | | Add the ground allspice to the pan.⏱ 5sResultRoughly chopped plum tomato mixture |
| 26 | 0.5 tsp | | Add the ground cinnamon to the pan.⏱ 5sResultRoughly chopped plum tomato mixture |
| 27 | 1 tsp | | Add the caster sugar to the pan.⏱ 5sResultRoughly chopped plum tomato mixture |
| 28 | 1 tsp | | Add the salt to the pan.⏱ 5sResultRoughly chopped plum tomato mixture |
| 29 | 1 pinch | | Add the black pepper to the pan.⏱ 5sResultRoughly chopped plum tomato mixture |
| 30 | 20 g | | Place the parsley on the chopping board, setting aside a small handful of whole leaves for garnishing at the end.⏱ 5sResultFlat-leaf parsley |
| 31 | Flat-leaf parsleystep 30 | | Finely chop the parsley leaves and tender stalks together.⏱ 30sResultFinely chopped parsley |
| 32 | Finely chopped parsleystep 31 | | Stir the chopped parsley into the tomato mixture.⏱ 10sResultRoughly chopped plum tomato mixture |
| 33 | — | | Simmer the filling over a medium heat for 8 minutes, stirring occasionally, until it thickens and the tomatoes have broken down.⏱ 8 minResultTomato and onion filling |
| 34 | Tomato and onion fillingstep 33 | | Spoon the tomato filling generously into and over each aubergine half, pressing it into the scored flesh.⏱ 1 minResultStuffed aubergine halves |
| 35 | 60 ml | Drizzle the olive oil over the stuffed aubergines.⏱ 10sResultStuffed aubergine halves and extra-virgin olive oil | |
| 36 | 120 ml | Pour the water around the aubergines in the base of the dish.⏱ 10sResultStuffed aubergine halves and extra-virgin olive oil and water | |
| 37 | — | | Transfer the baking dish to the oven.⏱ 10sResultStuffed aubergine halves and extra-virgin olive oil and water |
| 38 | — | 190°C | Bake for 50 minutes until the aubergines are completely tender and collapsing, and the tomato topping is deeply caramelised.⏱ 50 minResultBaked imam bayildi |
| 39 | — | | Remove the dish from the oven using oven gloves and set it aside to cool to room temperature.⏱ 15sResultBaked imam bayildi |
| 40 | — | Leave the aubergines to cool completely in the dish — they are best served at room temperature.⏱ 1 hrResultCooled imam bayildi | |
| 41 | 1 piece | | Place the lemon on the chopping board.⏱ 5sResultLemon |
| 42 | Lemonstep 41 | | Cut the lemon in half through its equator.⏱ 10sResultHalved lemon |
| 43 | Halved lemonstep 42 | | Squeeze both halves through a citrus juicer into the small bowl, catching any pips.⏱ 20sResultFresh lemon juice |
| 44 | Fresh lemon juicestep 43 | | Spoon the lemon juice evenly over the cooled aubergines.⏱ 15sResultDressed imam bayildi |
| Total Time | 2 hr 51 min | ||
Serving
- Carefully lift each aubergine half onto a large serving platter using a wide spatula, spooning any remaining juices from the dish over the top.
- Tear fresh parsley leaves over the aubergines to finish.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 421kcal | |
| 6g | |
| 29g | |
| 4g | |
| 37g | |
| 22g | |
| 14g | |
| 1,177mg |
Ingredients0/13
Tools0/15
Recipe
Imam Bayildi
Imam Bayildi is a Turkish stuffed eggplant dish featuring halved aubergines filled with caramelized onions, plum tomatoes, garlic, and warm allspice.
What you’ll doYou will halve aubergines lengthways, score and salt them to draw out moisture, then fry them cut-side down until golden. Meanwhile, soften onion and garlic in the same oil, add tomatoes and warm spices, and simmer until thick. Stuff the aubergine halves with this filling, add water to the dish, and braise in the oven for 50 minutes until the flesh collapses. Cool completely, finish with lemon juice and fresh parsley, and serve at room temperature.
Serves4
Total2 hr 51 min
LevelMedium
Ingredients
- Aubergine4 piece
- Salt2 tsp
- Extra-virgin olive oil120 ml
- Yellow onion3 piece
- Garlic6 clove
- Plum tomatoes600 g
- Ground allspice1 tsp
- Ground cinnamon0.5 tsp
- Caster sugar1 tsp
- Ground black pepper1 pinch
- Flat-leaf parsley30 g
- Water120 ml
- Lemon1 piece
Tools
Large spatulaSpoonTongsWork surfaceLarge serving platterSmall bowlLarge baking dishOvenChef's knifeLarge ovenproof frying panCitrus juicerWooden spoonKitchen paperOven gloveChopping board
Method
1
Heat the oven to 190 °C.
190°C10 minOven
2
Place the aubergines on the chopping board.
5sChopping boardAubergine · 4 piece
3
Cut each aubergine in half lengthways.
30sChopping board, Chefs knifeAubergine · step 2
4
Score the cut face of each half in a deep crosshatch pattern, cutting almost to the skin but not through it.
Result · Scored Aubergine Halves · used in step 6
1 minChopping board, Chefs knifeHalved aubergines · step 3
5
Sprinkle the cut faces generously with salt.
30sChopping boardSalt · 1 tsp
6
Leave the salted aubergines to sit for 20 minutes until beads of moisture appear on the surface.
20 minChopping boardScored aubergine halves · step 4
7
Blot the cut faces firmly with kitchen paper to remove the drawn-out moisture.
Result · Dried aubergine halves · used in step 10
30sChopping board, Kitchen paperSalted aubergine halves · step 6
8
Pour the olive oil into the frying pan (about 28 cm across).
5sLarge ovenproof frying panExtra-virgin olive oil · 60 ml
9
Set the pan over a medium-high heat until the oil shimmers.
1 minLarge ovenproof frying pan
10
Lay 4 of the aubergine halves cut-side down in the hot oil, in one layer.
10sLarge ovenproof frying panDried aubergine halves · step 7
11
Fry without moving them for 4 minutes until the cut faces are deep golden and caramelised; fry the other 4 halves the same way after moving these to the dish.
9 minLarge ovenproof frying pan
12
Lift the aubergine halves out of the pan with tongs and arrange them cut-side up in the baking dish (about 30 × 20 cm), leaving the oil behind in the pan.
Result · Golden aubergine halves · used in step 16
20sLarge baking dish, TongsGolden aubergine halves · step 11
13
Place the onions on the chopping board.
5sChopping boardYellow onion · 3 piece
14
Peel away the papery skins and trim the root and top from each onion.
45sChopping board, Chefs knifeYellow onion · step 13
15
Finely chop the onions into small, even pieces.
1 min 30sChopping board, Chefs knifePeeled onion · step 14
16
Tip the chopped onion into the oil remaining in the pan.
10sLarge ovenproof frying panOlive oil · step 12Finely chopped onion · step 15
17
Place the garlic cloves on the chopping board.
5sChopping boardGarlic · 6 clove
18
Crush each clove lightly with the flat of the knife and slip off the skins.
30sChopping board, Chefs knifeGarlic · step 17
19
Finely chop the garlic into a fine mince.
45sChopping board, Chefs knifePeeled garlic cloves · step 18
20
Add the chopped garlic to the pan with the onion.
10sLarge ovenproof frying panFinely chopped garlic · step 19
21
Place the tomatoes on the chopping board.
5sChopping boardPlum tomatoes · 600 g
22
Roughly chop the tomatoes into chunky pieces.
Result · Roughly chopped plum tomatoes · used in step 24
1 minChopping board, Work surface, Chefs knifePlum tomatoes · step 21
23
Cook over a medium heat, stirring often, for about 10 minutes until the onion is very soft and golden but not browned.
10 minLarge ovenproof frying pan, Wooden spoon
24
Tip the chopped tomatoes into the pan.
10sLarge ovenproof frying panRoughly chopped plum tomatoes · step 22
25
Add the ground allspice to the pan.
5sLarge ovenproof frying panGround allspice · 1 tsp
26
Add the ground cinnamon to the pan.
5sLarge ovenproof frying panGround cinnamon · 0.5 tsp
27
Add the caster sugar to the pan.
5sLarge ovenproof frying panCaster sugar · 1 tsp
28
Add the salt to the pan.
5sLarge ovenproof frying panSalt · 1 tsp
29
Add the black pepper to the pan.
5sLarge ovenproof frying panGround black pepper · 1 pinch
30
Place the parsley on the chopping board, setting aside a small handful of whole leaves for garnishing at the end.
5sChopping boardFlat-leaf parsley · 20 g
31
Finely chop the parsley leaves and tender stalks together.
30sChopping board, Chefs knifeFlat-leaf parsley · step 30
32
Stir the chopped parsley into the tomato mixture.
10sLarge ovenproof frying panFinely chopped parsley · step 31
33
Simmer the filling over a medium heat for 8 minutes, stirring occasionally, until it thickens and the tomatoes have broken down.
8 minLarge ovenproof frying pan
34
Spoon the tomato filling generously into and over each aubergine half, pressing it into the scored flesh.
1 minLarge baking dish, SpoonTomato and onion filling · step 33
35
Drizzle the olive oil over the stuffed aubergines.
10sLarge baking dishExtra-virgin olive oil · 60 ml
36
Pour the water around the aubergines in the base of the dish.
10sLarge baking dishWater · 120 ml
37
Transfer the baking dish to the oven.
10sLarge baking dish, Oven, Oven glove
38
Bake for 50 minutes until the aubergines are completely tender and collapsing, and the tomato topping is deeply caramelised.
190°C50 minLarge baking dish
39
Remove the dish from the oven using oven gloves and set it aside to cool to room temperature.
15sLarge baking dish, Oven, Oven glove
40
Leave the aubergines to cool completely in the dish — they are best served at room temperature.
1 hrLarge baking dish
41
Place the lemon on the chopping board.
5sChopping boardLemon · 1 piece
42
Cut the lemon in half through its equator.
10sChopping board, Chefs knifeLemon · step 41
43
Squeeze both halves through a citrus juicer into the small bowl, catching any pips.
20sSmall bowl, Citrus juicerHalved lemon · step 42
44
Spoon the lemon juice evenly over the cooled aubergines.
15sLarge baking dish, SpoonFresh lemon juice · step 43
45
Carefully lift each aubergine half onto a large serving platter using a wide spatula, spooning any remaining juices from the dish over the top.
30sLarge serving platter, Large spatulaDressed imam bayildi · step 44
46
Tear fresh parsley leaves over the aubergines to finish.
Result · Imam Bayildi
15sLarge serving platterFlat-leaf parsley · 10 g
Printed 11 October 2026