This Turkish eggplant dish is a true culinary masterpiece that literally means “the imam fainted.”
The story goes that an imam was so overwhelmed by its incredible aroma and taste that he swooned with delight!
A classic Politiki recipe, Imam Bayildi features tender eggplants slowly baked with aromatic olive oil and fresh vegetables until meltingly soft.
This vegan main course takes just 15 minutes to prep but rewards you with two hours of heavenly kitchen fragrance as it bakes to perfection.
Ingredients for Imam Bayildi
- Eggplants: 2 large, fresh ones – choose firm, glossy ones for best results
- Olive Oil: 150ml, extra virgin preferred for authentic flavor
- Brown Onion: 1 medium, for rich base flavor
- Garlic: 4 large cloves, fresh for optimal taste
- Plum Tomatoes: 4 large, ripe ones for natural sweetness
- Spices: 1 tsp each of ground cumin, smoked paprika, dried oregano
- Tomato Puree: 1 tbsp to enhance sauce richness
- Fresh Herbs: Handful of parsley or mint (or both)
- Seasonings: Salt and black pepper to taste
Step-by-Step Instructions
- Preparation: Preheat oven to 150°C (300°F). Halve eggplants and score flesh in cross-hatch pattern
- Salt Treatment: Generously rub salt into eggplant flesh and set aside – this helps remove bitterness
- Eggplant Frying: Heat oil and fry eggplants in batches until golden. Place in baking dish cut-side up
- Onion Base: Cook sliced onions until soft and slightly colored (5-6 minutes)
- Aromatics: Add sliced garlic and cook until fragrant
- Sauce Making: Add diced tomatoes, spices, herbs, and tomato puree. Cook until tomatoes break down
- Assembly: Add water to sauce, spoon over eggplants, drizzle remaining oil
- Baking: Cover with foil, bake for 1.5 hours until eggplants are super tender
- Serving: Let rest and serve warm or at room temperature for best flavor
Cooking Techniques
The magic of Imam Bayildi lies in its two-step cooking process! First, we give the eggplants a quick fry to create that lovely golden color.
Then, they’re slowly baked with the aromatic filling, which lets all the flavors meld together beautifully.
The slow baking is what makes the eggplants so wonderfully tender – they should be soft enough to easily cut with a fork when done. Don’t worry if they look a bit collapsed – that’s exactly what we want!
Make It Your Own
While this classic Turkish dish is perfect as is, you can add your own twist! Try using different fresh herbs – basil works wonderfully, or add a pinch of chili flakes for some heat.
If you can’t find plum tomatoes, any ripe, full-flavored tomatoes will work just fine. For a richer version, some cooks like to sprinkle crumbled feta cheese on top during the last 10 minutes of baking.
Serving Tips
Imam Bayildi is super flexible when it comes to serving! It’s amazing both warm and at room temperature, which makes it perfect for preparing ahead.
Serve it as a main dish with some fluffy rice or crusty bread to soak up all those tasty juices.
It also makes a fantastic side dish for grilled meats. For a lovely lunch spread, pair it with hummus, olives, and a fresh green salad.
Storage and Leftovers
Good news – this dish actually tastes even better the next day! Once cooled, pop it in an airtight container and store in the fridge for up to 3 days.
The flavors will continue to develop beautifully. When you’re ready to eat, just warm it gently in the oven or microwave, or enjoy it straight from the fridge.
The olive oil might solidify when cold – that’s totally normal and will liquify again when brought to room temperature.
Imam Bayildi
Equipment
- Large non-stick frying pan
- Baking Dish
Ingredients
Main Ingredients
- 2 large eggplant
- 150 ml olive oil
- 1 brown onion
- 4 large garlic cloves
- 4 large plum tomatoes
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1 tbsp tomato puree
Instructions
- Pre-heat the oven to 150 degrees (300 fahrenheit).
- Half the eggplant and score the flesh on a cross hatch, trying not the break the skin with the tip of your knife. Rub a generous amount of salt into the flesh, and set aside.
- Measure out the olive oil in a measuring cup or jug, and keep it by the stove. Add a generous splash to a large, non-stick frying pan set over a high heat. Fry the eggplant, working in batches and adding a little more oil if necessary until their exposed flesh is golden. As you remove them from a pan, nestle them cut side up in a baking dish just large enough to fit them snugly.
- Reduce the heat to medium and add the onion, thinly sliced into half moons along with another splash of oil and another pinch of salt. Fry for 5-6 minutes or so until they’re soft and just starting to colour.
- Finely slice the garlic cloves before adding them to the pan and cook for another couple of minutes until they’re soft and aromatic.
- Roughly dice the tomatoes and add them to the pan, cooking for a further 5 minutes until they start to break down into a rough sauce. Stir in the cumin, paprika, oregano, tomato puree and the fresh herbs, finely chopped. Season generously to taste with more salt and a little black pepper.
- Remove from the heat and stir in 4 tbsp of water before spooning the mixture over the exposed cut sides of the eggplant. Drizzle the remaining olive oil over the dish before covering with foil and baking for 1 hour and 30 minutes, or until the aubergines and soft and have collapsed.
- Leave to stand and serve either warm, or at room temperature. Enjoy!