Turkish Imam Bayildi Recipe


We have a project called #TurkishArtfulTaste and we are cooperating with very talented foodies via instagram to present Turkish Cuisine to the others. This is the second recipe of this project; Imam Bayildi and dear Ola @ola_volina from Lviv cooked it for us. Here is the recipe 🙂 enjoy!

Imam Bayildi 

Prep Time: 20min

Cooking Time: app. 1h 30min

Serves: 4


4 small aubergines (eggplants),

A bowl of water and 1 tbsp of salt,

5 tbsp olive oil, 

2 medium onion, diced,

6 garlic cloves, 5 finely chopped, 1 clove to brush,

3 tomatoes, peeled and diced,

Half bunch of parsley, chopped,

Salt, pepper 


 1 tbsp tomato paste

 1,5 cup of water

 1 tbsp olive oil


Step 1: Wash the aubergines and put them into a bowl of water with 1 tbsp of salt to get a better taste. Let them stay 15min. And preheat the oven to 200C. 

Step 2: Meanwhile, heat 3 tbsp of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 min. and add the chopped garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Add diced tomatoes, salt and pepper. Cook for 5 minutes and add the parsley. Turn off the heat. 

Step 3: Line a baking sheet and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 10 minutes.

Step 4: Heat the oven again to 180C. Turn the eggplants over and place in the baking sheet, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the olive oil, tomato paste and the water (sauce). Drizzle over and around the eggplants. Bake them for 20-25 min. Spoon the juice over the eggplant. Allow to cool in the tray and serve at room temperature.

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