İmam Bayıldı

Name: İmam Bayıldı
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 small aubergines; 3 onions thinly sliced; 5 garlic cloves sliced; 500 g ripe tomatoes chopped; 120 ml extra virgin olive oil; 1 tsp caster sugar; 20 g fresh parsley chopped; 1 tbsp lemon juice

Turkish aubergines stuffed with tomato and onion

Silky Turkish aubergines filled with slow-cooked onion, garlic and tomato and served at room temperature.

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Prep20 minsCook55 minsServes4DifficultyMedium

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Turkish cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

İmam Bayıldı

20 min prep55 min cook75 min total4 servings

Scale:

Ingredients

Method

1
Peel alternating strips from the aubergines, salt briefly, rinse and pat dry.
2
Brown the aubergines in some olive oil, then place them in a baking dish and split the centres.
3
Slowly soften the onions and garlic, add tomato and sugar, and cook until rich and jammy.
4
Fill the aubergines, add a little water and remaining oil, then bake at 180°C until completely tender.
5
Cool and finish with parsley and lemon before serving.

İmam bayıldı is a Turkish olive-oil dish of whole aubergines filled with abundant onion, garlic and tomato, traditionally enjoyed cool or at room temperature.