Imam Bayildi recipe

Ingredients

• 2 largeaubergines
• to tastesalt
• 150 mlolive oil
• 1brown onion
• 4 largegarlic cloves
• 4 largeplum tomatoes
• 1 tspground cumin
• 1 tspsweet smoked paprika
• 1 tspdried oregano
• 1 tbsptomato purée
• 1 handful, plus extra to servefresh parsley or mint, or a mixture of the two
• to tasteblack pepper
• 4 tbspwater

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C (300°F).

2. 2

   Prepare aubergines

   Halve the aubergines and score the flesh in a crosshatch pattern, taking care not to pierce the skin. Rub a generous amount of salt into the flesh and set them aside.

3. 3

   Brown the aubergines

   Measure the olive oil into a jug and keep it beside the hob. Set a large non-stick frying pan over a high heat and add a generous splash of oil. Fry the aubergines in batches, adding a little more oil if needed, until the cut flesh is golden. Arrange them cut side up in a baking dish that fits them snugly.

4. 4

   Soften the onion

   Turn the heat down to medium. Add the onion, thinly sliced into half-moons, with another splash of oil and a pinch of salt. Fry for about 5–6 minutes, until soft and just beginning to colour.

5. 5

   Cook the garlic

   Finely slice the garlic, add it to the pan and cook for a couple of minutes, until softened and aromatic.

6. 6

   Make the filling

   Roughly dice the tomatoes and add them to the pan. Cook for 5 minutes, until they begin to break down into a rough sauce. Stir in the cumin, paprika, oregano, tomato purée and finely chopped fresh herbs. Season generously with salt and a little black pepper.

7. 7

   Fill and bake

   Take the pan off the heat and stir in 4 tbsp of water. Spoon the mixture over the cut sides of the aubergines, then drizzle over the remaining olive oil. Cover the dish with foil and bake for 1 hour and 30 minutes, until the aubergines are soft and have collapsed.

8. 8

   Rest and serve

   Leave the dish to stand, then serve warm or at room temperature.

What is imam bayildi?

Imam bayildi is a dish of aubergines cooked with an onion, tomato and olive oil filling, associated with Turkish and broader Ottoman-era cooking. This version is described as Politiki, a style linked to the Greek community of Constantinople.

Here, the aubergines are browned first, then baked slowly with tomatoes, herbs and spices. That combination gives the filling a savoury, aromatic flavour while the aubergine becomes very tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 5g protein, 22g carbs, 31g fat.

The olive oil provides most of the fat and energy, while aubergines, tomatoes and onion contribute carbohydrates and fibre. This dish has some protein from the vegetables but is not especially protein-rich; serve it with beans or lentils and a salad for a more balanced plate.

Preparing the aubergines

Score the flesh in a crosshatch without cutting through the skin. This gives the salt and heat access to the flesh while keeping each half intact enough to hold its topping.

Salt the cut sides before frying, as directed, and arrange the browned halves snugly in the baking dish. A close fit helps keep the filling on top rather than spreading across the dish.

Building the tomato filling

Onion first: give it 5–6 minutes over medium heat so it softens and just starts to colour before the garlic goes in.

Tomatoes next: cook them for about 5 minutes until they begin to break down, then stir in the tomato purée, herbs and spices. Chopping the herbs finely helps distribute their flavour through the filling.

Browning and baking

Work in batches when frying the aubergines so they can brown rather than crowding the pan. Add oil as needed, using the measured amount for both the frying and the final drizzle.

The long bake at 150°C is the main tenderising stage. Check for aubergines that have softened and collapsed; the recipe gives 1 hour and 30 minutes as the baking time.

Serving the dish

Let the aubergines stand before serving them warm or at room temperature. Scatter over extra parsley or mint for a fresh finish.

Serve with bread to catch the tomato juices, or alongside rice and a crisp salad. These additions make the meal more substantial without competing with the seasoned filling.

Timing and preparation

The 135-minute total time includes the extended oven bake, so this is best made when you have time for a slow-cooked meal. You can prepare the onion, garlic, tomatoes and herbs while the aubergines are salted.

Measure the oil before you start and keep it by the hob; the method uses it at several stages. This also makes it easier to reserve enough for the final drizzle.

Recipe notes & tips

• Use a baking dish that holds the aubergine halves closely so the topping stays in place.
• Keep the pan hot for browning, but fry the aubergines in batches rather than crowding them.
• Slice the onion thinly so it softens within the stated 5–6 minutes.
• Wait until the tomatoes start to break down before stirring in the herbs and spices.
• Check that the aubergines are soft and collapsed before taking the dish from the oven.
• Finish with extra chopped parsley or mint just before serving.

Variations

• Herb choice: Use parsley, mint or a mixture, as in the recipe.
• Fresh paprika: Replace the smoked paprika with sweet paprika for a less smoky note.
• More herbs: Add extra chopped parsley or mint over the finished aubergines.
• With pulses: Serve with cooked lentils or beans for a heartier plate.
• With grains: Pair the aubergines with rice or bulgur to soak up the tomato juices.

Common mistakes to avoid

• Cutting through the skin: Score only the flesh so each half remains intact to hold the filling.
• Crowding the frying pan: Brown the aubergines in batches so their cut sides can colour.
• Adding garlic too early: Cook the onion first, then add the garlic for just a couple of minutes.
• Skipping the tomato reduction: Cook the tomatoes for about 5 minutes so they begin to form a rough sauce.
• Using a loose-fitting dish: Choose one that holds the halves snugly to keep the topping gathered over them.
• Stopping the bake too soon: Give the aubergines the full 1 hour and 30 minutes, checking that they are soft and collapsed.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in a covered oven dish until hot, or serve them at room temperature as the recipe suggests.

Frequently asked questions