This classic Turkish meze is stuffed with onion, tomato and garlic, then slowly braised in olive oil and served cold. Fully plant-based, light and remarkably satisfying.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
İmam Bayıldı – Olive Oil Braised Stuffed Eggplant contains 280 calories per serving: 4 g protein, 22 g carbohydrate and 20 g fat. It takes 75 minutes in total and makes 2 servings.
İmam Bayıldı is one of the most beloved classics of Turkish olive-oil cuisine, said to be named after an imam who fainted from its flavor. The silky texture of the eggplant, paired with a generous onion-and-garlic filling, turns into a fully vegan feast that needs neither meat nor any animal product.
Peel the eggplants in striped fashion lengthwise, cut a deep slit along each one, and soak in salted water for 15 minutes to remove bitterness.
Pat the eggplants dry and turn them in a little olive oil in a pan until lightly softened all over, then arrange in a baking dish.
Add olive oil to the same pan and sauté the chopped onions until golden.
Add the garlic, pepper and tomatoes and sauté for a few more minutes.
Stir in the sugar, salt and chopped parsley to finish the filling.
Open the slits in the eggplants and fill them generously with the mixture.
Pour 1 cup of hot water into the dish and cook covered over low heat for 35-40 minutes.
Remove from the heat, let rest until it reaches room temperature, and serve cold.
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