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Turkish · Dinner

Imam Bayildi

VegEasy

Diet: Veg · Vegan

Imam Bayildi is a Turkish dish. Eggplant should be soft enough to open without tearing.

Prep
25 min
Cook
65 min
Total
90 min
Servings
4
Difficulty
Easy
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Imam Bayildi. The photograph includes rice and yogurt not included in this recipe.
The photograph includes rice and yogurt not included in this recipe. Representative photograph of Imam Bayildi. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Eggplant

Filling

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 25 min

  1. Heat oven to 200°C / 400°F. Split eggplants from 4 small eggplants, 60 ml olive oil lengthways without cutting through; oil and roast 25 minutes.

    Check: The food must be hot through at 200°C / 400°F.

Fill · About 10 min

  1. Cook onion and garlic from 300 g onion, sliced, 25 g garlic, sliced, 500 g tomatoes, chopped, 20 g parsley, ¾ tsp salt in remaining oil 10 minutes. Add tomato and salt 10 minutes; stir in parsley and fill eggplants.

Braise · About 30 min

  1. Add 200 ml water, 20 ml lemon juice, 10 g sugar to dish, cover and bake 30 minutes until very tender.

    Check: Look for this result: very tender.

Tips

  • Eggplant should be soft enough to open without tearing.
  • Judge Imam Bayildi by the texture and doneness signs in its steps. Your pan and heat affect how long Imam Bayildi takes to cook.

Substitutions

  • Use chopped canned tomatoes when fresh tomatoes are not ripe.

Storage

  • Get perishable Imam Bayildi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Imam Bayildi within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Imam Bayildi to 74°C / 165°F, stirring or turning it for even heating. When Imam Bayildi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Imam Bayildi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Imam Bayildi becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Imam Bayildi one day ahead. For Imam Bayildi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Imam Bayildi on the day of serving.

FAQ

What matters most when making Imam Bayildi?

Eggplant should be soft enough to open without tearing.

What can I substitute in Imam Bayildi?

Use chopped canned tomatoes when fresh tomatoes are not ripe.

Can I prepare Imam Bayildi ahead?

Prepare the measured ingredients for Imam Bayildi one day ahead. For Imam Bayildi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Imam Bayildi on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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