Recipe & Video Imam Bayildi - Turkish Vegan Stuffed Eggplants

Hungry Man

Well-Known Member
7 Jul 2020
Local time
8:19 PM
Imam Bayıldı

  • 4 eggplants
  • 2 tomatoes
  • 3 green chilies
  • 1 red paprika pepper
  • 3 onions
  • 6 cloves of garlic
  • ½ bunch of parsley
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • 2 tsp black pepper
  • 2 tsp granulated sugar
  • Salt to taste
  • 2 tbsp of tomato paste

  1. Peel the skin of the eggplants in stripes (optional) and soak them in salted water for 15 minutes
  2. Cut the onions into strips, slicing vertically from root to to stalk
  3. De-seed the green chilies and the paprika peppers and cut into strips
  4. Peel the skin of the tomatoes and dice into cubes
  5. Roughly chop the garlics and the parsley
  6. Remove the eggplants and pat dry them
  7. Drizzle 2 tbsp olive oil over the eggplants and sprinkle 1 tsp of salt
  8. Rub with your hands to coat the eggplants with the olive oil
  9. Transfer to an oven tray and bake in the oven at 200°C / 400°F for 20 - 25 minutes
  10. Add ¼ cup vegetable oil and ¼ cup olive oil to a pan on medium heat and add the onions
  11. Cook the onions until soft and add the chopped garlic cook until fragrant for few minutes
  12. Add the chilies and the paprika pepper, stir and cook until the peppers are slightly soft
  13. Salt to taste, add ½ tsp black pepper and 1 tsp sugar
  14. Finally, add the tomatoes and stir until the tomatoes are cooked
  15. Remove from heat and transfer the filling to a small bowl and add half of the chopped parsley
  16. Cut open the eggplants slicing gently in the middle vertically and transfer to a baking tray
  17. Fill the eggplants with the filling
  18. In a sauce pan on low heat, add 1 tbsp of tomato paste, ½ tsp salt and ½ tsp black pepper
  19. Add 1 cup of water and stir to combine while the sauce warms up and thickens a bit
  20. Once it starts to boil, pour the sauce over the eggplants
  21. Bake in the oven at 180°C / 360°F for 15-20 minutes
  22. Let it cool down to room temperature before serving
  23. Garnish with the remaining sauce from the tray and the rest of the chopped parsley
Last edited:

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
7:19 PM
Maidstone, Kent, UK
A favourite dish of mine. Imam Biyaldi translates as 'the imam fainted'.

The name supposedly derives from a tale of a Turkish imam who swooned with pleasure at the flavour when presented with this dish by his wife, although other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to cook the dish.[6]

Another folk-tale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an eggplant dish with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted.[7]
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