Classic Turkish Eggplant Recipe (Imam Bayildi) Is On Flavor Overload (High Fiber) Turkish Recipes High Fiber Recipes Vegetarian Vegetables Side Dishes Vegan Gluten-free Farm to Table Recipe

Imam bayildi is a baked Turkish dish – though often seen on menus throughout Greece – consisting of eggplant, tomatoes, garlic, herbs and olive oil. The eggplant recipe is a wonderful vegetarian dinner or side dish with your favorite meal. This classic Turkish dish is simple to prepare and is loaded with flavor.

For this Turkish recipe you'll need olive oil, an onion, fresh garlic, tomatoes, fresh parsley, eggplants, sugar and a lemon. The easy recipe starts on the stovetop and ends with baking in the oven. The baked eggplant recipe takes less than one hour, and that includes prep time and cooking time. Plus, check out the health benefits of eggplant.

Serve high-fiber imam bayildi as a vegetarian main dish or as a side dish with chicken, beef or seafood. (Check out the health benefits of fiber.) The savory Turkish eggplant can be served warm or at room temperature.

Cuisine: Turkish
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

• 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 granulated 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. Store any leftovers in an airtight container in the fridge and reheat in the microwave. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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