Experience the Magic of Turkish Cuisine with Imam Bayildi


Imam Bayildi is a traditional Turkish dish made with roasted eggplant and a flavorful filling of onions, garlic, tomato, and spices. It is typically served as an appetizer or side dish, and is a staple at many Turkish dinners. The dish gets its name from the story of an "imam" (a religious leader) who fainted upon tasting the dish because it was so delicious. Today, Imam Bayildi is enjoyed by people all over the world for its rich, savory flavor and versatility.


  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons parsley, chopped


  1. Preheat your oven to 350°F (180°C).
  2. Cut the eggplants in half lengthwise and use a spoon to scoop out the flesh, leaving about 1/4 inch of flesh inside the skin. Dice the scooped-out eggplant flesh and set aside.
  3. In a small saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  4. Add the diced eggplant flesh, tomato, tomato paste, salt, black pepper, and red pepper flakes (if using) to the saucepan. Cook for an additional 5 minutes, stirring occasionally.
  5. Fill the hollowed-out eggplant halves with the mixture from the saucepan. Place the filled eggplant halves in a baking dish and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender.
  6. Garnish with chopped parsley and serve hot.

I hope you enjoy this recipe! Let me know if you have any questions.

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