Turkish Imam Bayildi Recipe (Vegan)
Imam Biladyi (Imam Bayildi) is a classic Middle Eastern eggplant recipe 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
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 15-20 minutes. The moisture from the eggplant will bead on top of each eggplant. Pat the beads completely dry with a tea or paper towel.
Cook the eggplant
- Heat a wide skillet over medium heat. Add 1-2 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 1–2 tablespoons more olive oil for each batch. (This recipe is all about olive oil!)
- Cook the eggplants for 10-15 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 2-4 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 2-3 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, you want to add it in at this step.
- Simmer uncovered for 20-30 minutes. You will need to stir occasionally. You are ready to 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, continue to cook until it thickens.
Assemble
- Spoon the sauce evenly over the eggplants while pressing the sauce gently 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 15-20 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 10–15 minutes before serving. This dish is traditionally served warm or at room temperature. If you can wait, this dish is 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 truly tastes 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 dish.
- You can store this recipe in an air-tight container in the refrigerator for up to three days.