Imam Bayildi

Imam Bayildi
Prepare the ingredients.
Peel 4 eggplants (as shown in the picture).
And then put aside.
Heat the cooking oil in a wok (for deep-frying).
Put the eggplant into the hot oil.
Fry until golden brown.
Remove eggplant from the oil.
Cool slightly.
Cut 2 onions into strips.
Chop 2 tomatoes finely.
Chop 4 garlic cloves finely.
Cut 4 red chili peppers in half.
Remove seeds from the red chili pepper.
Heat 3 tablespoons of olive oil in a wok.
Put the onion into the hot oil.
Add pieces of the garlic.
Fry the spices until they start to get fragrant.
Add pieces of the tomato.
Add 1-2 teaspoons of salt.
Add 1 teaspoon of sugar.
Add 1 tablespoon of chopped parsley.
Add juice from 1/2 lemon.
Continue stir-frying briefly.
Cut a lengthwise incision in eggplant to make a pocket.
Fill eggplant with the tomato-onion-mixture.
Add the red chili pepper.
Preheat the oven to 180°C.
Push baking pan into the hot oven.
Bake for 30 minutes.
Remove eggplant from the oven. Add the olive oil. Sprinkle with the chopped parsley. Serve with white bread.


Imam bayildi is one of the most notable olive oil dishes found in Turkish cuisine. The dish consists of whole braised eggplant stuffed with onion, garlic and tomatoes, simmered in olive oil, and served at room temperature. It is a variation of another popular eggplant dish, Karnıyarık, which additionally contains minced beef.


4 eggplants
2 onions
2 tomatoes
4 cloves garlic
4 red chili peppers
1 teaspoon salt (1-2 teaspoons)
1 teaspoon sugar
1 tablespoon chopped parsley (or frozen chopped parsley)
1 lemon
3 tablespoons olive oil
  cooking oil (for deep-frying)