Imam bayildi
Stuffed baked aubergine
Aubergine halves stuffed with tomato, onion and peppers, baked in olive oil
A classic Turkish dish whose name means 'the imam fainted', supposedly with delight. Aubergine shells are fried in olive oil and filled with their own flesh cooked with tomatoes, onion, red and green peppers, garlic and herbs, then baked until meltingly tender. Finished with lemon and parsley; good hot or cold with bread, salad and creamy garlic dip.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 auberginesmedium, halved lengthways
- 1 tsp saltfor salting the aubergine
- 4 tbsp olive oilfor shallow frying
For the filling
- 2 tbsp olive oil
- 1 onionlarge, chopped
- 1 tsp garlic paste
- 1 red capsicum (bell pepper)small, sliced
- 1 green capsicum (bell pepper)small, sliced
- 6 tomatoesfinely chopped
- 2 tbsp fresh parsleychopped
- 1 tsp fresh corianderchopped
For the seasoning
- 1 tsp ground coriander
- 1 tbsp lemon juice
- ½ tsp saltto taste
- ½ tsp sugarto taste
- ¼ tsp black pepperto taste
To garnish
- 2 tbsp fresh parsleychopped
- 2 tbsp lemon juice
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Scoop out the flesh from 2 aubergines with a spoon, leaving shells about 1 cm thick. Chop the flesh.
Step 2: Sprinkle the shells and flesh with 1 tsp salt and leave in a colander for 20 minutes. Rinse and pat dry. Keep the shells aside.
20 minStep 3: Heat 4 tbsp olive oil in a frying pan and shallow-fry the shells on both sides until lightly browned. Drain and place in a baking dish.
6 minStep 4: Heat the oven to 375°F. In the same pan heat 2 tbsp olive oil, add 1 onion, 1 tsp garlic paste, 1 red capsicum (bell pepper) and 1 green capsicum (bell pepper) and cook for 5 minutes.
5 minStep 5: Add 6 tomatoes, 2 tbsp fresh parsley, 1 tsp fresh coriander and the chopped aubergine flesh and cook for 5 minutes.
5 minStep 6: Add 1 tsp ground coriander, 1 tbsp lemon juice, ½ tsp salt, ½ tsp sugar and ¼ tsp black pepper, mix well and cook for 2 minutes.
2 minStep 7: Pile the filling into the aubergine shells.
Step 8: Bake for 30 minutes until the aubergines are tender.
30 minStep 9: Place half an aubergine on each plate, sprinkle with 2 tbsp lemon juice and garnish with 2 tbsp fresh parsley. Serve hot or cold with bread, salad and creamy garlic dip.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 16 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does imam bayildi take?
- About 80 minutes in total: 35 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Shakshuka
A one-pan breakfast that works just as well for dinner. Peppers and onions are cooked down with cumin and smoked paprika, then eggs are nestled in and poached until the whites set and the yolks stay runny. Bring the pan to the table with plenty of bread for dipping.
