Classic Turkish Eggplant Recipe: Serve This Imam Bayildi Recipe As a Vegetarian Main Dish or Side Dish by 30Seconds Food

Classic Turkish Eggplant Recipe: Serve This Imam Bayildi Recipe As a Vegetarian Main Dish or Side Dish

Imam bayildi is a baked Turkish dish – though often seen on menus throughout Greece – consisting of eggplant, tomatoes, garlic, herbs and olive oil. Serve as a vegetarian main dish or as a side dish with chicken, beef or seafood.

Cuisine: Turkish
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 3 tomatoes, chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1/4 cup olive oil
  • 2 eggplants, stems removed and cut in half lengthwise
  • 1 teaspoon sugar
  • 1 lemon, juiced and zested

Here’s how to make it:

  1. Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook until soft. Add the tomatoes, garlic, parsley and mint. Season with salt and pepper, to taste. Cook until all the liquid has absorbed, stirring often. Pour into a bowl and set aside. 
  2. Heat the 1/4 cup of olive oil into the same skillet. Add the eggplant and fry until golden. Flip and cook another 2 to 3 minutes. Remove to paper towels and allow to sit for about 10 minutes. 
  3. If it is ovenproof, wipe the skillet clean and put the eggplant back into it. (If your skillet is not ovenproof, transfer to a baking sheet.) Spoon the tomato mixture over the top of the eggplant. Drizzle with the lemon juice and top with the zest and sugar. 
  4. Bake in a preheated 375-degree F oven for about 30 to 35 minutes. 

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Elisa Schmitz, 30Seconds
I have never heard of this, but it looks amazing. Thank you for sharing!
Donna John
You have such great recipes, Gwen Johnson . Going to try this one soon! Would be good with a side of pasta.
Gwen Johnson
Has anyone tried this? It is one of my favorites.
Krupa Chirravoori
I made this today for lunch. Used slender green eggplant, used groundnut oil that was available at home and used coriander instead of parsley. Loved the end result. Enjoyed the caramelised sugar and the tad burnt edges of the eggplant. I simply rolled some of these fingers into my chapati and dipped into the dal and relished the dish. Thanks a ton for this recipe. .... Krupa, India.
Donna John
I've never seen skinny eggplant like that! I am intrigued. Last night I cooked my first patio (baby) eggplant. I'm growing them this year and had my first two ready to pick. Just put them in a pan with some olive oil, salt and pepper. So good! I'm so happy you enjoyed this recipe. Your dish looks amazing! I hope you'll consider sharing some of your recipes with us. Krupa Chirravoori

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