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Donna R. Luis

Traditional Imam Bayildi with Tomato

Tender Turkish aubergines filled with a flavorful mixture of onions, garlic, tomatoes, parsley, and optional Aleppo pepper, then slowly simmered in olive oil and a light tomato sauce until completely soft. Imam Bayildi is a classic, richly flavored dish with a silky texture and an appealing balance of savory, sweet, and aromatic ingredient
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course, Olive Oil-Based Dish
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

For the Aubergines and Cooking Liquid
  • 6 small aubergines eggplants, or 2 regular-sized aubergines, preferably long and slender
  • 135 ml olive oil divided, preferably a mild extra virgin olive oil
  • 25 g tomato paste
  • 300 ml boiling water
  • ½ tsp sugar
  • Salt and pepper to taste
  • Flat-leaf parsley Italian parsley, chopped, for garnish
For the Stuffing
  • 2 Tbsp olive oil preferably a mild extra virgin olive oil
  • 2 medium onions cut into thin half-moons
  • 4 garlic cloves finely sliced
  • 250 g tomatoes about 2 medium tomatoes, peeled and cut into wedges
  • 10 g flat-leaf parsley Italian parsley, chopped
  • 1 tsp pul biber Aleppo pepper,

Equipment

  • Vegetable peeler
  • sharp knife
  • Cutting board
  • Measuring spoons and measuring jug
  • Thick-bottomed frying pan
  • Spoon or spatula for stirring
  • Pastry brush for brushing the aubergines with oil
  • Large pan with a lid for simmering the stuffed aubergines

Method
 

  1. Prepare the Aubergines: Peel alternating strips of skin from the aubergines to create a zebra-like pattern. Season them generously with salt and set aside for 30 minutes.
  2. Cook the Onion Filling: While the aubergines rest, heat a thick-bottomed frying pan over medium heat.
    Add 2 Tbsp olive oil and cook the onions for 8–10 minutes, stirring regularly, until softened but not browned.
  3. Add the Garlic and Tomatoes: Add the sliced garlic and cook for 1 minute, stirring constantly to prevent it from burning.
    Add the tomatoes and Aleppo pepper, if using. Continue cooking for 5–6 minutes, stirring occasionally, until the tomatoes collapse and their liquid begins to thicken.
  4. Finish the Stuffing: Stir in the chopped parsley and season with salt and pepper. Remove the pan from the heat and set the stuffing aside.
  5. Soften the Aubergines: Brush the salt from the aubergines. Heat a thick-bottomed frying pan over medium heat, add 2 Tbsp olive oil, and fry the aubergines, turning them regularly, until they begin to soften.
    Alternatively, roast them in a preheated 200°C oven for about 20 minutes, until they are starting to soften.
  6. Open the Aubergines: Using a sharp knife, make a lengthwise incision in each aubergine, similar to opening a baguette.
    Leave about 2 cm uncut at both ends, and do not cut all the way through the bottom.
  7. Fill and Arrange: Spoon the prepared stuffing into the openings of the aubergines.
    Arrange them with the stuffed sides facing upward in a pan with a lid.
  8. Prepare the Tomato Liquid: Add the remaining olive oil, approximately 5 Tbsp (75 ml or ⅓ cup), to the pan.
    Mix the tomato paste, sugar, and boiling water with a little salt and pepper. Pour enough of this liquid into the pan to reach about halfway up the sides of the aubergines.
  9. Simmer Until Tender: Bring the liquid to a boil, cover the pan with the lid, and reduce the heat to low.
    Simmer for about 45 minutes, until the aubergines are completely soft. Add extra liquid if the pan begins to look dry.
  10. Cool and Garnish: Remove the pan from the heat and allow the Imam Bayildi to cool completely.
    Scatter chopped flat-leaf parsley over the top before serving.

Notes

  • Choose long, slender aubergines when possible, as they are easier to slit, fill, and arrange in the pan.
  • Do not skip the 30-minute salting step from the original method.
  • Cook the onions gently until soft without browning them to maintain the intended flavor and texture of the filling.
  • Stir the garlic constantly during its brief cooking time so it does not burn.
  • The tomatoes should collapse and their liquid should begin to thicken before the parsley is added.
  • When making the lengthwise incision, leave approximately 2 cm uncut at both ends and avoid cutting through the bottom.
  • Add only enough tomato cooking liquid to reach about halfway up the sides of the aubergines.
  • Keep an eye on the pan during the long simmer and add extra liquid if it begins to look dry.
  • The aubergines are ready when they are completely soft and tender.
  • Allow the dish to cool completely before serving, then finish with fresh chopped flat-leaf parsley.