Go Back
–+ servings
Olivia

Imam Bayildi

No ratings yet
Traditional imam bayildi with tender eggplant cooked in olive oil, onions, and tomatoes for a simple vegetarian dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Turkish
Calories: 268
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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
Frying Pan
$57.99 $47.99
Buy Now
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.

Tried this recipe?

Let us know how it was!