Imam Bayildi

An Ottoman dish made with whole roasted eggplants stuffed with onion, garlic and tomatoes and simmered in olive oil.

Aubergines 3-4
Tomatoes 1 can
Green chilies 2
Red Chilies1
Garlic 4-6 cloves
Olive oil1/4 cup
Tomato paste1 tablespoon
Granulated sugar2 teaspoon
ParsleyHandful (chopped)
Salt and pepperTo taste
  • Prepare the Aubergines
  • Wash the aubergines. Coat in salt and immerse in water for 30 minutes.
  • Discard the water and pat dry the aubergines
  • Coat with salt and olive oil and bake for 20 minutes at 200 C
  • Prepare the Filling
  • Slice the onions in vertical strips
  • Remove the seeds from the chillis and cut in rings
  • Chop the garlics
  • Heat 1/4 cup of oil in a pan
  • Add onions and sauté
  • Add garlics and chillies
  • Add a can of tomatoes
  • Add granulated sugar, salt and pepper
  • Cover pan and cook for 5 minutes
  • Add chopped parsley and mix
  • Transfer into a separate bowl
  • For the sauce
  • In the same pan add 1 table spoon of tomato paste
  • Add salt and pepper and 1 cup warm water
  • Stir and combine
  • Simmer until it the sauce is boiling
  • Now remove the aubergines from the oven
  • Make a incision along the long axis of the aubergine
  • Add the filling into the aubergines
  • Add a ladle of sauce on top of the aubergines
  • Return the aubergines into the oven and bake for 180C for 20 minutes
  • Once the aubergines are done add the sauce on them and garnish with parsley

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