Turkish Imam Bayildi Recipe
Imam Biladyi (Imam Bayildi) is a classic Middle Eastern eggplant dish made with tender eggplants simmered in olive oil, tomatoes, garlic, and onions. This traditional Ottoman dish is naturally vegan, rich in Mediterranean flavors, and perfect with a mezze, a vegetable side, or as a main dish.
Servings: 4 Main Dishes
Calories: 686kcal
Equipment
- 1 large skillet (deep works best)
- 1-2 baking dish
- 1 sheet of tin foil
Ingredients
- 4 small to medium-sized eggplants, the smaller ones work best!
- 1 cup extra virgin olive oil
- 3 large onions, thinly sliced
- 4-5 garlic cloves, thinly sliced
- 1 red bell pepper, seeded and finely chopped
- 2 cups canned crushed tomatoes
- 1½ tablespoons tomato paste
- 2-3 teaspoons salt, to taste
- Freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon Aleppo pepper, optional for spice lovers
- 1 teaspoon sugar
- fresh parsley, finely chopped (to finish)
Instructions
Prepare the eggplant
- Cut the eggplants in half lengthwise, including the stem. Score the flesh deeply in a criss-cross pattern, stopping short of the skin. Sprinkle generously with salt, about ½ teaspoon per eggplant half, and let sit for 15 to 20 minutes. The moisture from the eggplant will bead on top of each eggplant. Pat the beads completely dry with a tea towel or paper towel.
Cook the eggplant
- Heat a wide skillet over medium heat. Add 1 to 2 tablespoons of olive oil and evenly coat the skillet. If your skillet isn't large enough to cook all halves at once, work in batches, adding 1 to 2 tablespoons more olive oil for each batch. (This recipe is all about olive oil!)
- Cook the eggplants for 10 to 15 minutes without moving them during this time. You are done when the eggplant is a deep golden color and tender. Once all the eggplants are fully cooked, transfer them to a baking dish, cut-side up, nestled tightly in the baking dish.
Make the sauce (same skillet)
- Before starting on the sauce, this is a good time to preheat the oven to 350°F (180°C).
- Add 2 to 4 tablespoons of olive oil to the same skillet. Add the sliced onions and cook over medium-low heat for 20-25 minutes. You want the onions to be golden and very soft before moving on to the next step. Add garlic and bell pepper and cook for 2 to 3 minutes. Add the tomato paste and cook for one minute. Then add in the crushed tomatoes, salt, black pepper, oregano, and sugar. If you are adding Aleppo pepper, add it at this step.
- Simmer uncovered for 20 to 30 minutes. You will need to stir occasionally. Move to the next step when the sauce is thick, glossy, and jammy. In other words, the sauce should hold its shape when stirred and not be soupy. If it is soupy, keep cooking until it thickens.
Assemble
- Spoon the sauce evenly over the eggplants, gently pressing the sauce into the scored cuts. Drizzle additional olive oil over the top.
Bake
- Cover the baking dish loosely with foil and bake at 350°F (180°C) for 40 minutes. Uncover and bake an additional 15 to 20 minutes, until the eggplants are collapsed, silky, and the sauce clings to the surface. The dish is ready to come out of the oven when there is no pooling liquid, the eggplant collapses under a spoon, and the sauce is a deep red.
Finish
- Let rest 10 to 15 minutes before serving. Traditionally, this dish is served warm or at room temperature. If you can wait, it's even better the next day!
Notes
- Oil Matters: This dish is traditionally made with a generous amount of olive oil.
- I recommend making this dish a day ahead. It tastes even better the next day as flavors deepen.
- Imam Bayildi is traditionally served at room temperature or chilled as a mezze, side dish, or a vegetable main.
- Store this recipe in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 686kcal | Carbohydrates: 49g | Protein: 8g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 1393mg | Potassium: 1670mg | Fiber: 19g | Sugar: 28g | Vitamin A: 1539IU | Vitamin C: 68mg | Calcium: 114mg | Iron: 4mg