Imam Bayildi

Imam bayildi is slow, gentle cooking at its best.
Eggplant softens as it absorbs olive oil, onion, and tomato.
Nothing is rushed, and the flavors settle naturally.
It’s rich without heaviness and calm without effort.
A dish meant to be enjoyed at an easy pace.

Olivia

Imam Bayildi

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Traditional imam bayildi with tender eggplant cooked in olive oil, onions, and tomatoes for a simple vegetarian dish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Turkish

Calories: 268

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 medium eggplants
• ⅓ cup olive oil
• 2 onions thinly sliced
• 4 cloves garlic sliced
• 3 tomatoes chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sugar
• 2 tablespoons fresh parsley chopped

Equipment

Frying Pan

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03/04/2026 09:02 am GMT

Large Deep Frying Pan

Cooking Instructions

 

1. Slice eggplants to small cube and salt lightly.
2. Let sit for 15 minutes, then rinse and pat dry.
3. Heat olive oil in a wide pan over medium heat.
4. Add onions and cook until soft and translucent.
5. Stir in garlic and cook briefly.
6. Add tomatoes, salt, pepper, and sugar.
7. Simmer until tomatoes soften into a sauce.
8. Nestle eggplants into the pan.
9. Cover and cook gently for 30 minutes until tender.
10. Remove from heat and sprinkle with parsley.

Nutrition

Calories: 268kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 2mgSodium: 100mgPotassium: 868mgFiber: 9gSugar: 14gVitamin A: 994IUVitamin C: 25mgCalcium: 54mgIron: 1mg

Notes

Serve warm or at room temperature.

Use ripe tomatoes for best flavor.

Resting time improves texture.

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