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Turkish imam bayildi stuffed eggplant with sweet onions, tomatoes, garlic, parsley, and olive oil

Turkish Imam Bayildi (Stuffed Eggplant with Tomatoes and Onions)

Turkish Imam Bayildi is a delicious stuffed eggplant recipe with sweet onions, tomatoes, garlic, herbs, and olive oil.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: turkish
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 medium eggplants
  • 3 tablespoons extra-virgin olive oil plus more for brushing
  • 2 large yellow onions thinly sliced
  • 4 garlic cloves thinly sliced
  • 400 g 14 oz chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon sweet paprika
  • 1 teaspoon salt plus more for the eggplant
  • ¼ teaspoon black pepper
  • ¼ cup chopped parsley
  • 2 tablespoons chopped dill optional
  • 1 tablespoon lemon juice and lemon zest for finishing

Equipment

  • Baking sheet
  • Large Skillet
  • Chef’s Knife & Cutting Board
  • Baking Dish

Method
 

  1. Heat oven to 200°C (400°F). Halve and score eggplants, salt lightly, rest 15 minutes, and pat dry.
  2. Brush cut sides with olive oil. Roast cut-side down for 25–30 minutes until tender.
  3. Cook onions in olive oil over medium-low heat for 10–12 minutes. Add garlic, tomatoes, tomato paste, oregano, paprika, salt, and pepper.
  4. Simmer the filling for 8–10 minutes until thick.
  5. Turn eggplants cut-side up, press a shallow channel into each, and fill with the tomato mixture.
  6. Drizzle with olive oil and bake for 15–20 minutes more.
  7. Rest 10 minutes, then garnish with parsley, dill, lemon zest, and lemon juice.

Video

Notes

Imam Bayildi is best served warm or at room temperature, allowing the roasted eggplant and slow-cooked tomato-onion filling to develop their full flavor. For the best texture, choose firm, medium-sized eggplants and let the dish rest for about 10 minutes before serving. A drizzle of good extra-virgin olive oil, fresh parsley, and a squeeze of lemon make the finished dish even more flavorful.
Cook the onions slowly over medium-low heat until soft and naturally sweet—don’t rush this step. A thick, jammy filling and fully tender eggplant are the keys to a flavorful Imam Bayildi without a watery dish.