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imam aubergine

Imam Aubergine (Imam Bayildi)

Imam aubergine, or Imam bayildi, is a traditional Turkish dish made with tender eggplants stuffed with a flavorful filling of onions, garlic, tomatoes, and bell peppers. This naturally vegan, gluten-free, and dairy-free dish is slow-cooked in olive oil for a rich taste and is often served at room temperature to allow the flavors to develop.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Vegan
Cuisine Turkish
Servings 6
Calories 250 kcal

Equipment

  • Skillet
  • Baking dish
  • Knife
  • Cutting board
  • Strainer

Ingredients
  

  • 2 large eggplants sliced in half lengthwise
  • 1 1/2 pounds of cherry tomatoes halved
  • 2 yellow onions thinly sliced
  • 1 red bell pepper 1 yellow bell pepper, and 1 orange bell pepper, all sliced
  • 4 garlic cloves minced
  • 1 tablespoon of tomato paste
  • 1 teaspoon of cumin
  • 1 teaspoon of dried oregano
  • 1/2 cup of extra virgin olive oil
  • 1 teaspoon of kosher salt
  • 1 teaspoon of black pepper
  • Fresh parsley for garnish
  • Pul biber Aleppo pepper (optional)

Instructions
 

Prepare the Eggplants:

  • Slice the eggplants in half lengthwise. Salt the insides and let them sit for 30 minutes to remove bitterness. Rinse and dry.
  • Heat olive oil in a skillet, fry the eggplant halves until golden, about 2-3 minutes per side. Set aside.

Make the Filling:

  • In the same skillet, sauté the onions and garlic in olive oil over medium heat until caramelized, about 10 minutes.
  • Add chopped tomatoes, tomato paste, cumin, oregano, and paprika. Simmer for 15-20 minutes until the tomatoes break down and flavors meld. Season with salt and pul biber, then stir in parsley.

Assemble the Dish:

  • Make a slit in the center of each fried eggplant half to create a pocket.
  • Stuff the eggplant with the prepared tomato-onion filling.
  • Arrange the stuffed eggplants in a baking dish. Pour the leftover cooking juices over them and place a quartered tomato on top of each eggplant.

Bake:

  • Preheat the oven to 220°C (200°C fan). Drizzle olive oil over the dish.
  • Bake for 30 minutes until the eggplants are lightly browned and the filling is bubbly.

Rest and Serve:

  • Allow the dish to cool to room temperature before serving. This dish is best enjoyed at room temperature, though it can also be served warm.

Nutrition

Serving: 200gCalories: 250kcalCarbohydrates: 22gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gSodium: 450mgPotassium: 450mgFiber: 8gSugar: 10gVitamin A: 1.5IUVitamin C: 30mgCalcium: 60mgIron: 2mg
Keyword Imam Bayildi, Mediterranean eggplant dish, stuffed eggplants, Turkish eggplant, vegan eggplant
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