Turkish-Style Stuffed Eggplant

By Muhammad Faizan

Turkish-Style Stuffed Eggplant (İmam Bayıldı)

Description

İmam Bayıldı translates to “The Imam Fainted”, named for its rich and flavorful taste that’s said to be so delicious it could make an imam swoon. This dish features eggplants stuffed with a savory mix of tomatoes, onions, garlic, and cheese, all baked in a rich tomato sauce. It’s aromatic, satisfying, and naturally gluten-free.

 Ingredients

For the Eggplants:

  • 4 medium eggplants

  • Olive oil (for brushing and sautéing)

  • Salt (to taste)

For the Filling:

  • 2 medium onions, finely chopped

  • 3 cloves garlic, minced

  • 2 medium tomatoes, diced

  • 1 red bell pepper, finely chopped

  • ½ cup feta or Turkish white cheese (crumbled) or mozzarella (grated)

  • 1 tbsp tomato paste

  • 1 tsp sugar (balances acidity)

  • 1 tsp paprika or pul biber (Turkish chili flakes)

  • Fresh parsley, chopped

  • Salt and pepper to taste

For the Sauce:

  • 1½ cups tomato puree or crushed tomatoes

  • 1 tsp tomato paste

  • 1 tsp sugar

  • ½ tsp salt

  • ½ cup water

  • Olive oil drizzle

 Instructions

  1. Prepare the Eggplants:

    • Slice each eggplant lengthwise in half (without cutting all the way through).

    • Scoop a small trench in the middle to hold the filling.

    • Brush with olive oil, sprinkle with salt, and bake at 400°F (200°C) for about 20–25 minutes, until softened.

  2. Make the Filling:

    • In a pan, heat olive oil and sauté onions until translucent.

    • Add garlic, bell pepper, tomatoes, and tomato paste.

    • Cook for 5–7 minutes until thickened. Stir in cheese, sugar, paprika, salt, and pepper.

    • Mix in chopped parsley and remove from heat.

  3. Assemble:

    • Place eggplants in a baking dish.

    • Fill each with the vegetable-cheese mixture.

  4. Prepare the Sauce:

    • Combine tomato puree, paste, sugar, salt, and water.

    • Pour around (not over) the eggplants in the dish.

  5. Bake:

    • Drizzle a little olive oil on top.

    • Bake at 375°F (190°C) for 25–30 minutes, until the sauce thickens and eggplants are tender.

  6. Serve:

    • Serve warm or at room temperature with rice, bulgur pilaf, or crusty bread.

Servings

  • Serves: 4 people

  • Prep time: 20 minutes

  • Cook time: 50 minutes

 Tips

  • Sweating eggplants: Sprinkle them with salt for 20 minutes before cooking to remove bitterness.

  • Cheese variations: You can use feta for a tangy flavor or mozzarella for a creamy texture.

  • Make it vegan: Skip cheese and add chickpeas or lentils for protein.

  • Serving idea: Garnish with fresh parsley and a drizzle of olive oil before serving.

 Nutritional Info (per serving)

Nutrient Amount
Calories ~240 kcal
Protein 7g
Fat 14g
Carbohydrates 22g
Fiber 8g
Sodium 420mg

(Values vary by ingredients used.)

 Health Benefits

  • Eggplants are high in fiber and antioxidants, promoting heart and digestive health.

  • Tomatoes provide lycopene, beneficial for skin and cardiovascular health.

  • Olive oil offers healthy fats that reduce inflammation.

  • Cheese adds calcium and protein.

 Q&A

Q: Can I make this ahead of time?
A: Yes! It actually tastes better the next day as the flavors deepen. Reheat gently in the oven or microwave.

Q: Can I freeze it?
A: Absolutely. Cool completely, store in airtight containers, and freeze for up to 2 months.

Q: Can I add meat?
A: Yes — for Karnıyarık, add ground beef or lamb to the filling.

Q: What can I serve it with?
A: Serve with rice pilaf, yogurt sauce, or a fresh cucumber salad.

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