İmam Bayıldı: A Turkish Eggplant Classic
A slow-cooked Turkish eggplant dish with tomato, garlic, and olive oil. Classic, plant-based, and full of flavor.
This is İmam Bayıldı—a plant-based classic from Ottoman kitchens. Usually made by frying eggplants, then stuffing them with onions, tomatoes, and garlic. But I roast them. It’s lighter, cleaner, and easier to manage. And it still gives you that silky eggplant texture that pulls in the olive oil and sauce.
You can use the oven, stovetop, or even a BBQ if you want that smoky layer. I’ve tested this with small slim eggplants and round ones too—both work, but the cooking time will shift. Round eggplants need more patience.
This is best eaten at room temperature with a spoon of thick yogurt and a slice of bread nearby. But honestly, it holds its own just as it is.
İmam Bayıldı
Serves 4
INGREDIENTS
4 medium eggplants
120 ml (½ cup) extra virgin olive oil
1 large onion, thinly sliced
2 red bell peppers, deseeded and cut into long strips
2 garlic cloves, thinly sliced
1 tsp ground coriander
1 tsp sweet paprika
4 ripe tomatoes, peeled and chopped
2 tbsp water or vegetable stock
Salt and freshly ground black pepper
METHOD
Peel the eggplants in alternating stripes and sprinkle generously with salt. Place them in a colander set over a bowl or on a tray at room temperature for 30 minutes. This draws out excess moisture and bitterness, helping them roast more evenly. After 30 minutes, rinse well and pat completely dry with a clean towel.
Heat the oven to 200°C (fan 180°C). Prick each eggplant in a few places with a sharp knife and place on a parchment-lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 45–60 minutes, turning halfway, until the flesh is completely soft and the skin is wrinkled and slightly collapsed. The flesh should yield easily when pressed.
Meanwhile, heat a little olive oil in a pan over medium. Add the sliced onion and red pepper and sauté for 7–10 minutes until soft. Stir in the garlic, ground coriander, and paprika, and cook for 1–2 minutes until fragrant.
Add the chopped tomatoes and vegetable stock (or water). Season with salt and pepper. Simmer gently for 10 minutes, stirring occasionally, until the mixture thickens into a spoonable sauce.
Reduce oven temperature to 180°C (fan 160°C). Place the roasted eggplants in a baking dish. Gently open a slit down the center of each one and season lightly inside. Fill generously with the tomato mixture, spooning it in so it sits snugly.
Drizzle with more olive oil and cover the dish with foil. Bake for 30–35 minutes until the flavors have melded and the eggplants are visibly melting into the sauce.
Transfer carefully to a serving plate. Spoon over any extra sauce from the pan. Finish with a final drizzle of your best olive oil just before serving—it adds freshness and a clean finish.
Serve warm or at room temperature with thick yogurt and bread. Garnish with fresh parsley, basil, or mint if you like.
Afiyet olsun!
CURATED ESSENTIALS
Emile Henry Ceramic Baking Dish
If you bake often—especially casseroles, gratins, or anything saucy—this is one of those pieces that earns a permanent spot in your rotation. It heats evenly, looks great on the table, and cleans up easily. It’s deep enough for layered dishes, with wide handles that make it easy to carry, even when hot and heavy.
Oven-safe, dishwasher-safe, and designed to last. I’ve used mine for everything from roasted vegetables to baked pasta and cobblers. It’s solid, timeless, and just works.
One of the most used tools in my kitchen. It scrapes, stirs, folds, and never complains. The flexible head makes it great for thick mixtures like nut butters or batters, and it doesn’t scratch pots or waste food.
BPA-free, heat-resistant, easy to clean, and dishwasher-safe. Quiet, efficient, and always in the sink because I use it daily.
Cold-pressed from early harvest Memecik olives grown in Milas, this oil stands out for its bold aroma and high polyphenol content. It’s green, grassy, and finishes with a clean, peppery kick—exactly what you want from a robust extra virgin.
Ideal for recipes where olive oil takes center stage: think salads, grilled vegetables, fish, or a simple bowl of white beans. A few drops are enough to lift a dish. This is a pantry staple for cooks who care about good oil.