Imam Bayildi Recipe

Name: Imam Bayildi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (185 ml/6 fl oz) olive oil; 1 kg (2 lb) elongated eggplant (aubergines), cut in half lenthways; 3 onions, thinly sliced; 3 garlic cloves, finely chopped; 400 g (13 oz) Roma tomatoes, peeled and chopped, or a 400 g (13 oz) can good-quality chopped tomatoes; 2 teaspoons dried oregano; 4 tablespoons chopped fresh flat-leaf parsley; 1/4 cup (35 g/1.25 oz) currants; 1/4 teaspoon ground cinnamon; 2 tablespoons lemon juice; Pinch of sugar; 1/2 cup (125 ml/4 fl oz) tomato juice

Servings: persons

3/4 cup (185 ml/6 fl oz) olive oil
1 kg (2 lb) elongated eggplant (aubergines), cut in half lenthways
3 onions, thinly sliced
3 garlic cloves, finely chopped
400 g (13 oz) Roma tomatoes, peeled and chopped, or a 400 g (13 oz) can good-quality chopped tomatoes
2 teaspoons dried oregano
4 tablespoons chopped fresh flat-leaf parsley
1/4 cup (35 g/1.25 oz) currants
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
Pinch of sugar
1/2 cup (125 ml/4 fl oz) tomato juice

1
1. Preheat the oven to moderate 350 degrees F. Heat half the olive oil in a large heavy-based frying pan and cook the eggplants on all sides for about 8-10 minutes, until the cut sides are golden. Remove from the pan and scoop out some flesh lining the skins.
2
2. Heat the remaining olive oil in the same frying pan and cook the onion over medium heat for 8-10 minutes, until transparent. Add the garlic and cook for another minute. Add the tomato, oregano, parsley, currants, cinnamon, reserved eggplant flesh and salt and pepper, to taste.
3
3. Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture.
4
4. Mix the lemon juice, sugar, tomato juice and some salt and pour over the eggplant. Cover and bake for 30 minutes, then uncover and cook for another 10 minutes. To serve, place on a serving platter and lightly drizzle with any remaining lemon juice.
5
Note: This dish is best served at room temperature and makes an excellent first course.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup (185 ml/6 fl oz) olive oil, 1 kg (2 lb) elongated eggplant (aubergines), cut in half lenthways, 3 onions, thinly sliced, 3 garlic cloves, finely chopped, and more.

Yes, Imam Bayildi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Imam Bayildi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions