Turkish stuffed eggplant braised in olive oil
Imam Bayildi
Imam Bayildi
1h 20mMedium
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
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.
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
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & 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.
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.
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.
Explore More
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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