İmam Bayıldı (Aegean Olive-Oil Braised Eggplants Stuffed with Sweet Onions, Garlic & Tomatoes) – Authentic Turkey Recipe
Crown jewel of Turkish "zeytinyağlı" (olive-oil) cuisine, where eggplants melt with sweet onions and garlic.
- Country of Origin
- 🇹🇷 Turkey (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Halved small purple eggplants, 3 sweet onions and 4 ripe tomatoes, Crusty bread, 8 cloves garlic, Flat-leaf parsley
Ingredients for İmam Bayıldı (Aegean Olive-Oil Braised Eggplants Stuffed with Sweet Onions, Garlic & Tomatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) halved small purple eggplants, prepped into bite-sized pieces
- 1.5 cups 3 sweet onions and 4 ripe tomatoes, washed and trimmed
- 1 cup crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with 8 cloves garlic
- 1.5 tbsp traditional Turkey seasoning (flat-leaf parsley, cinnamon pinch, 1/3 cup Aegean extra virgin olive oil, lemon)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, 8 cloves garlic, and flat-leaf parsley, cinnamon pinch, 1/3 cup Aegean extra virgin olive oil, lemon for 3 minutes until fragrant.
- Combine halved small purple eggplants and 3 sweet onions and 4 ripe tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with crusty bread and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.