Everyday Kitchen

Turkish · Dinner

Imam Bayildi

Draft recipe — not kitchen-tested
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 draft.
The photograph includes rice and yogurt not included in this draft. Representative photograph of Imam Bayildi. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Imam Bayildi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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