Turkish Vegan Stuffed Aubergines (Imam fainted) Recipe!

 

imam bayildi ingilizce tarifi
Vegan Stuffed Eggplants  (imam bayildi )

Turkish Imam Bayildi (Vegetarian Stuffed Eggplants) Recipe!

Turkish foods are very Mediterranean, you can also find very similar foods in Greece, Cyprus and Armenia. They do beautiful things with vegetables and spicies. Actually, Ottoman and Turkish cuisine must have a million and one wonderful recipes for eggplants, each more delicious than the last. One of the best known (and tastiest and veganiest) is "Imam Bayıldı (literally: the Imam fainted / Muslim Priest fainted)". So we are sharing our favourite vegetarian Turkish recipe "Vegetarian Stuffed Eggplant" with you in this post. We hope you like it. 

Imam Bayildi or Vegan Stuffed Eggplants made from meltingly tender roasted eggplants, stuffed with a spicy tomato sauce and lashings of olive oil, Imam Bayildi or "The Imam Fainted" is one of the most famous of all Turkish dishes.

What is Imam Bayildi!

Imam Bayildi is basicly made from eggplants which are roasted until tender, then split open and stuffed with a spicy tomato mixture. It is often served at room temperature or even cold as part of a mezze (side dish). Unlike the similar dish "Stuffed Eggplant (Karniyarik - split belly) which contains meat, imam bayildi is a completely vegetarian recipe. 

Imam Bayildi (pronounced: ee-mahm-ba-yuhl-duh) means "The Imam (Muslim priest) fainted" in the Turkish language. It is one of the most famous dishes of the Ottoman Empire (in Ottoman Palace Kitchen) and can be found in kitchens and restaurants throughout the Anatolia, Mediterranean and Levant. 

Healthy imam bayildi
Turkish Imam Bayildi 


The Story of Imam Bayildi!

Actually, There are couple of stories about the origins of imam bayildi in Turkey. All these stories are about how this dish got such an interesting name, though nobody can say for sure which one is true. 

In one story the Turkish imam's new bride (the daughter of an olive oil merchant) cooks him this delicious eggplant dish night after night, until she has used up all the expensive olive oil that she brought with her into the marriage. On learning that there is no more olive oil left, the imam fainted with shock. 

In another, the imam simply fainted in pleasure at the heavenly taste of this dish.
We blatantly disregard the first story, for to us, good eggplant dishes can indeed make you swoon. Actually, in all the stories, the imam falls in love with the delicious flavours of these stuffed Aubergines, and we think that when you try it, you will too.

How to Make Turkish Imam Bayildi (Vegan Stuffed Eggplants)!

As we said above of the post, this popular dish is a fabulous vegetarian meal, made from eggplants, tomatoes, onions, garlic and plenty of olive oil. This classic combination of ingredients produces an incredibly delicious feast, with the slow cooking time making the eggplant meltingly tender. it is simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. We like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables are esential and good quality eggplants and tomatoes are ideal and very important for this dish.    

So ingredients are so important and to make this classic Turkish recipe, you will need to following main ingredients:

Eggplants/Augbergines: traditionally this dish would be made with the long, skinny eggplants typically grown in Turkey and middle East. If you can only get the more rounded variety, try to choose some small eggplants for the best results. 

Chopped onions, garlics and tomatoes: use the juicest, ripest tomatoes you can find, we like to add abit tomato paste to bump up the tomatoey flavour. Yellow onion or red onions are ideal for this dish. Also chopped garlic makes your dish better.

Fresh Green peppers (or green chilli peppers): look out for the long, mild type. If you have Turkish or Arabic food groceries near to you, head along and check out their fresh produce.

Choped parsley, Oregano, Black ground pepper and Red pepper flakes: Turkish food makes full use of fresh herbs, so be generous. Also, oregano, black ground pepper and red pepper flakes make your dish delicious. 

Olive oil: The star of the show! As with many recipes from the Turkish and Middle Eastern world, it is important to use a generous amount of olive oil when making this dish.

Frequently asked questions About the Imam Bayildi:

Do i need to salt my eggplants?

Many traditional recipes call for salting or soaking eggplants in salted water to draw out the bitterness (we mostly use this process). But, like many fruit and vegetables grown today, modern varieties of eggplants have had the bitterness bred out of them, making you can safely skip this step. 

Do i have to use so much olive oil?

We have actually dialled the amount of olive oil in this dish back a little bit from the traditional recipes. The olive oil is an important part of this recipe, however, you can reduce it a little if you would like.

Can i freeze imam bayildi?

Yes, it will keep in the freezer for several months. 

Can i prepare imam bayildi in advance?

Yes! This is a fantastic dish to make in advance, in fact, we find it is even tastier the second or third time it is heated through!

Recipe for Turkish Imam Bayildi (Vegan Stuffed Eggplants)!

We always serve imam bayildi with a big bowl of cooling Tzatziki / Cacık (that is a yogurt and  cucumber sauce). You could serve it alongside another Turkish dish like chicken and chickpea pilaf, with Turkish chicken Shish kebabs, meatballs (köfte) or pastries (börek), as a side dish, you could serve a Turkish sepherd slad or a Mediterranean slad. For dessert, we would recommend a big tray of nutty Turkish baklava or sweet Turkish samsa dessert. 

Here it is our yummy Turkish imam bayildi (Vegan stuffed eggplants)'s recipe; 

Serve: 5 servings, Preparation Time: 25-30 minutes, Cooking Time: 40 minutes, Cuisine: Mediterranean / Ottoman Cuisine / Anatolian Cuisine, 

Very good family favourite;

imam bayildi ingilizce tarifi
Ingredients: 5 Long & Selender Eggplants 


Healthy foods
Ingredients: 3 tablespoons vegetable oil for frying
 or olive oil for roasting in the oven 


Imam bayildi Greek
Ingredients: For the tomato filling: 3 tablespoons
extra virgin olive oil and 1 tablespoon of butter, 


imam bayildi ingilizce tarifi
Ingredients : For tomato filling : 3 or 4 Normal size
 onions, finely diced, 



Imam bayildi recipe
Ingredients: For tomato filling : 4-5 Large cloves
 of garlic, finely diced, 


Mediterranean diet
Ingredients : For tomato filling : 4 Long green
 peppers, finely diced, 


imam bayildi ingilizce tarifi
Ingredients : For tomato filling : 4 medium
 tomatoes, roughly choped, 


Vegan foods
Ingredients : For tomato filling: 1/2 Teaspoon of salt,
ground black pepper, dried oregano,
 red pepper fkakes and sugar,  


Imam bayildi serve with
Ingredients : For tomato filling : 1/2 bunch of fresh
parsley, chopped, 


Imam bayildi serve with
Ingredients : For tomato sauce; 1/2 Tomatoes, grated, 


imam bayildi ingilizce tarifi
Ingredients : For tomato sauce; 1 tablespoon
 tomato paste,  


Imam Bayildi serve with
Ingredients: For tomato sauce; 2 tablespoons olive oil, 


Mediterranean diet
Ingredients : For garnishing; 1/2 Tomatoes
 is sliced into 5 thick slices, 


imam bayildi ingilizce tarifi
First of all wash your all eggplans well,


Imam Bayildi Greek
Then strips off with a knife in a skin of zebra
pattern without removing the green stems, 


Imam Bayildi Recipe
Then fill a large and deep bowl with water and
stir in salt, then soak your eggplants
for about 20-25 mins, 


Imam bayildi recipe
Then place your eggplants on paper towels to drain, 


imam bayildi ingilizce tarifi
Then chop your onions and cloves of garlic
for tomato filling,


Imam Bayildi Greek recipe
And chop your long green peppers and
tomatoes for tomato filling, 


Imam Bayildi serve with
Then heat the olive oil and butter in a frying pan, 


imam bayildi ingilizce tarifi
And put the onions in it and gently cook it for a while, 


imam bayildi ingilizce tarifi
Then add chopped green peppers and cook them
 for 5 minutes until they beginning to soften, 




Mediterranean diet
Then add the tomatoes and garlic into the pan
and cook for another 5 minutes, 


Healthy imam bayildi
Lastly add your chopped parsley and stir,


Healthy imam bayildi
Then add your salt, dried oregano, ground black pepper,
 red pepper fkakes and sugar, and mix through
until all the ingredients are well combined, 


Vegan foods
Then heat your vegetable oil in a large fry pan
and add your eggplants.  


Imam Bayildi recipe
Cover a lid and fry gently until your eggplants are softened. 


imam bayildi ingilizce tarifi
Then place your fryed eggplants on paper towels
 to drain and set aside 


Healthy imam bayildi
Then cut a long slit down the length of each eggplant, 


imam bayildi ingilizce tarifi
Then start to filling process; stuff with
tomato filling into the eggplants, 



Vegan foods
Meanwhile arrange your eggplants in a large oven tray, 


Healthy foods
For tomato sauce; put 1/2 cup of water, Tomato paste,
  grated tomatoes, a pinch of salt  and 1/2 tablespoon
 of extra virgin olive oil into the bowl
and mix all of them well, 


imam bayildi ingilizce tarifi
Then pour the diluted tomato paste over the eggplants, 


Breadvesalt.blogspot.com
Then preheat your oven to 180 ° C ( 350 ° F ) and
bake it in the oven for about 35-40mins,


imam bayildi ingilizce tarifi
Garnish with thick slices of tomato, 


Breadvesalt.blogspot.com
Serve warm or at room temperature, 


Ingredients:
  • 5 Long & Selender Eggplants, (If you can only get the more rounded variety, try to choose some small eggplants),
  • 3 Tablespoons vegetable oil for frying, (or 3 Tablespoons extra virgin olive oil for roasting in the oven),

For the Tomato Filling:
  • 3 Tablespoons extra virgin olive oil, 
  • 1 Tablespoon butter,
  • 3 Normal size yellow onions, finely diced, (if you want, you can use red or white onions),
  • 4-5 Large cloves of garlic, finely diced,
  • 4 Long green peppers, finely diced,
  • 4 Medium tomatoes, roughly choped, 
  • 1/2 Teaspoon of salt, dried oregano, ground black pepper, red flakes pepper and granulated sugar,  
  • 1/2 bunch of fresh parsley, chopped,

For Tomato Sauce:
  • 1/2 Tomatoes, grated,
  • 1Tablespoon tomato paste,
  • 2 Tablespoons extra virgin olive oil
For Garnishing:
  • 1/2 Tomatoes is sliced into 5 thick slices,

Preparation:

  1. First of all, put your all ingredients on the work table. Secondly, wash your all eggplans and strips off with a knife in a skin of zebra pattern without removing the green stems (this process will help your eggplants hold their shapes better), 
  2. Then fill a large and deep bowl with water and stir in salt, then add your eggplants in it. Soak your eggplants for about 20-25 minutes while you are preparing your filling (Don't forget to place your soaked eggplants on paper towels to drain). This process helps that removing bitterness of your eggplants. After these processes, your eggplants are ready to fry. 
  3. For preparing the tomato filling: Heat the olive oil and butter in a frying pan. Gently cook the onion and pepper for 5 minutes until beginning to soften. Then add the tomatoes and garlic into the pan and cook for another 5 minutes, using a spoon to break up the tomatoes gently. Lastly, add your salt, dried oregano, ground black pepper, red pepper fkakes, sugar and parsley, and mix through until all the ingredients are well combined. 
  4. Then heat your vegetable oil in a large fry pan and add your eggplants. Cover with a lid and fry gently until your eggplants are softened (or heat the oven to 200°C / 400°F / Gas 6. Then brush your eggplants generously with the olive oil. Then place on a rack set over an oven tray and roast in the preheated oven for 30-40 minutes, until tender). Then, place your fryed eggplants on paper towels to drain and set aside. 
  5. Then arrange your eggplants in a large oven tray belly side up. Then, cut a long slit down the length of each eggplant and then start to filling process; stuff with tomato filling into the eggplants. 
  6. For preparing tomato sauce: Put 1/2 cup of water, a tablespoon of tomato paste, grated tomatoes, a pinch of salt and 1/2 tablespoon of extra virgin olive oil into a bowl and mix all of them well. Then pour the diluted tomato paste over the eggplants. Then preheat your oven to 180°C (350°F) and bake it in the oven for about 35-40 minutes.
  7.  Garnish with thick slices of tomato and serve warm or at room temperature. 

Enjoy!

Breadvesalt.blogspot.com
Turkish Imam Bayildi Recipe 


Please let us know how this "Turkish Imam Bayildi (Vegetarian Stuffed Eggplants) Recipe" turns out for you in the comments. We are always so eager to hear from you.

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Comments

  1. So beautiful! Love to try to make this 🫠💕🫠

    ReplyDelete
    Replies
    1. Thank you so much Dear Ellie. Greetings.

      Delete
    2. I hope you had an awesome November! Hope your December is going well.

      Delete
    3. Thanks alot Dear Ellie! Hope you have a wonderful December to you. Greetings.

      Delete
  2. Replies
    1. Hope you guys are doing OK! Miss you!

      Delete
    2. Thank you so much for asking Dear friend! We are all ok and we will upload our new post very soon. Greetings.

      Delete
  3. Wonderful recipe🫠🎃🖤🍂🍁

    ReplyDelete
  4. Replies
    1. Hope you try this recipe Dear friend! Greetings

      Delete
  5. Such a beautiful dish🍁🍁🍁🍁🍂🍂🍂🍂🍂

    ReplyDelete
  6. Replies
    1. It is 100%vegan and yes it is so light and healthy. Thanks for your nice comment. Greetings

      Delete
  7. Gracias por la receta. Adoro las berenjenas. Te mando un beso.

    ReplyDelete
  8. Replies
    1. Thank you so much for your nice comment Dear friend! We love Russian dishes alot here too. Forexample Russian salad is our family favourite.

      Delete
  9. I really appreciate that you took time and effort to make all the detailed steps. We love Turkish food and awesome that here in Germany we ain't short of them.

    ReplyDelete
    Replies
    1. Thank you so much Dear Angie! We have so many relatives who live in Germany . Berliner (Krapfen), German chocolates and German coffee are our family favourite. We also find them in markets here easily. Greetings.

      Delete
  10. This sounds so good, I could faint with pleasure at the thought of eating it! Thank for sharing, hugs, Valerie

    ReplyDelete
    Replies
    1. Thank you so much for your nice comment Dear Valerie! Greetings from Turkey.

      Delete
  11. Looks lovely and I bet it's very tasty.

    ReplyDelete
  12. We call eggplants 'patlidzan' here and I have a feeling it is a Turkish word, no? I don't eat it often as I am always afraid it will be bitter, but we all use it for making 'ajvar' in the Autumn.

    ReplyDelete
    Replies
    1. Yes 100% Turkish word Dear Dezmond! We call eggplant "Patlican" . I would like to know your cuisine. Thanks. Greetings

      Delete
  13. Replies
    1. Me too. Thanks for stop by and nice comment. Greetings.

      Delete
  14. Hello,
    I love eggplant, this recipe looks delicious. Thanks for sharing. Take care, enjoy your day and weekend!

    ReplyDelete
    Replies
    1. Hope you try this recipe Dear friend! We are sure you like this vegan dish alot. Thanks for your best wishes. HAve a wonderful weekend. Greetings

      Delete
  15. I love everything about this- fresh vegetables and spices. FResh tomotoes, olive oil, oregano, even red pepper flakes... this sounds absolutely delcicous.

    ReplyDelete
    Replies
    1. Its taste really amazing. Hope you try it. Thanks for your nice comment . Greetings.

      Delete
  16. We love eggplants and have many recipes to make them. Yours look so yummy! My favorite is baking them stuffed! Hoe all it well with you and yours!

    ReplyDelete
    Replies
    1. Thank you so much for your nice comment Dear friend! Greetings.

      Delete
  17. Normally I'm not into eggplants however while I was reading this post, I asked my wife to make this recipe. :)

    ReplyDelete
    Replies
    1. Hope you try it. I am sure your household and you like it. Thanks for your nice comment. Greetings.

      Delete
  18. Oh yeah, Mediterranean countries know how to make delicious eggplant (Which is one of my favourite things). Personally, I usually prefer non-vegan versions, but this also looks and sounds terrific!

    ReplyDelete
  19. This is so interesting. I'm not an eggplant fan, but this really makes me reconsider that. Thanks!

    ReplyDelete
    Replies
    1. Thank you so much for your nice comment Dear friend! Hope you try it.

      Delete
  20. Today vegans have triumphed with this stuffed eggplant that even those of us who are not can enjoy it.😋😋
    Happy weekend.😘

    ReplyDelete
    Replies
    1. Absolutely correct. Thanks for your nice comment

      Delete
  21. Hmmm! Parece-me muito bom!

    Boa semana!

    ReplyDelete
  22. We enjoy aubergines/eggplants :)

    Many thanks for sharing this recipe and the history/story too.

    Wishing you happy November days.

    All the best Jan

    ReplyDelete
  23. The eggplant looks delicious and the stories very entertaining. I would love this eggplant dish. It's Judee from Gluten Free A-Z blog

    ReplyDelete
    Replies
    1. Thanks for stop by and your nice comment dear friend. Greetings

      Delete
  24. I can almost taste this now! I don't use eggplant as often as I should, but this recipe is inspiring me to add it to my shopping list right away. This looks low carb and delicious!

    ReplyDelete
    Replies
    1. We make eggplant base dishes alot. Hope you try this olive oil dish in your kitchen dear friend. I am sure you like it. Thanks for your nice comment. Greetings

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  25. Delicious recipe! I adore aubergines.
    Greetings!

    ReplyDelete
    Replies
    1. Thanks for stop by and your nice comment. Greetings

      Delete
  26. Thanks for stop by and your nice comment. Greetings

    ReplyDelete
  27. Hola guapísima, muchas gracias por la receta, se ve delicioso. Feliz día.

    ReplyDelete
  28. Oh very good recipe, looks very yummy darling

    ReplyDelete
  29. I have been there before and left you my impressions. Now I see (I entered to visit you again) and I see that it does not appear.
    In summary I comment that this food is a delight and that the eggplant is always part of my diet.
    I greet you with esteem and best wishes!

    ReplyDelete
    Replies
    1. Thank you so much Dear Graciela. Have a wonderful weekend. Greetings.

      Delete
  30. Gostei demais, já disse que amo beringela? Pois é!
    Adoraria provar, me parece apetitoso!
    E achei o nome do prato muito engraçado!
    .........................................
    Bom restinho de semana!
    Beijos! 🌷
    .........................................

    ReplyDelete
  31. Replies
    1. Thanks alot Dear friend! have a wonderful weekend.

      Delete
  32. very nice! have a great weekend! :)

    ReplyDelete
    Replies
    1. Thanks dear friend! Have a wonderful weekend to you too.

      Delete
  33. Replies
    1. Thank you so much Dear friend! Have a wonderful weekend to you too. Greetings.

      Delete
  34. Looks soooo good. the upcoming holidays are a perfect time for exotic food combinations.

    ReplyDelete
    Replies
    1. Thank you so much for stop by and your nice comment. Greetings.

      Delete
  35. How interesting! I love learning about food culture. Your tutorials are always amazing. Looks delish!

    ReplyDelete
  36. Um excelente restinho de semana!
    Um abraço! :)
    ****************

    ReplyDelete
  37. Dear Ana, in view of the facts of public knowledge in Istanbul, I wish to know you well.
    Receive my regards with best wishes.
    A fraternal embrace.🤗

    ReplyDelete
    Replies
    1. We live in far away from istanbul but we often visit to istanbul city. Greetings.

      Delete
    2. Me alegra saberte bien.
      Gracias por responder.
      Mis saludos!!

      Delete
  38. Yummy! You're very talented Dear. I'm amazed in every photos that you share. It makes me learn more and more again how to cook aubergine with a different style. Very nice plating ^^

    ReplyDelete
    Replies
    1. Thank you so much for your nice comment Dear friend! Hope you try this recipe, we are sure you like it. Greetings.

      Delete
  39. Thanks for stop by and your nice comment. Have a wonderful weekend.

    ReplyDelete
  40. Me avise quando atualizar!

    Beijos! :)
    Bom fim de semana!

    ReplyDelete
  41. I will apdate blogsite soon Dear Ane. Have a wonderful weekend. Greetings.

    ReplyDelete
  42. Replies
    1. Hope you try this recipe Dear friend! i am sure you like it. Thanks for nice comment. Greetings.

      Delete
  43. Replies
    1. Thanks alot Dear friend. Same to you. Greetings.

      Delete
  44. It looks so good, I have to try your recipe.

    ReplyDelete
    Replies
    1. Hope you try this recipe Dear friend! i am sure you like it. Thanks for your nice comment. Greetings.

      Delete
  45. It look so delicious and healthy. Thank you for sharing recipe.

    ReplyDelete
    Replies
    1. Thank you for your stop by and your nice comment. Have great week to you. Greetings.

      Delete
  46. I thought I was following your blog. apparently not yet ;-[

    ReplyDelete
    Replies
    1. Thank you so much for following us. I am already following you. Greetings.

      Delete
    2. thank you dear👍waiting for your latest entry😀

      Delete
  47. I will visit your website. Thanks for visiting our blogsite. Greetings.

    ReplyDelete
  48. Very interesting post.

    www.paginasempreto.blogspot.com.br

    ReplyDelete
    Replies
    1. Thanks for stop by and your comment. Greetings.

      Delete
  49. Gostei da partilha, embora seja longa.
    A história de um povo é também a história da sua gastronomia.
    Abraço pantagruélico.
    Juvenal Nunes

    ReplyDelete
  50. A nice weekend to you be well! :):)

    ReplyDelete
    Replies
    1. Thank you so much Dear Greg. Have a wonderful Sunday to you. Greetings.

      Delete
  51. Thanks for another new dish and history lesson! 😀

    ReplyDelete
  52. Replies
    1. Thanks alot Dear friend! Have a wonderful weekend tk you. Greetings.

      Delete
  53. This looks delucious. Thank you for sharing.

    ReplyDelete
    Replies
    1. Thanks Dear friend for stop by and your nice comment. Greetings.

      Delete
  54. Querida Ana; lo bueno te sea dado.
    Que la Navidad nos encuentre renaciendo con paz y amor.
    Qué el espíritu humano fluya hacia el respeto, la tolerancia y la comprensión.
    Permíteme un abrazo fraterno desde lejos pero cerca.
    ¡Feliz Navidad!

    ReplyDelete
  55. Soy un lector de su hermoso blog desde hace mucho tiempo y he estado fuera por un tiempo cuidando bien mi vida debido a mi enfermedad. Estaba luchando contra el herpes y la diabetes, pero ahora estoy curado con la ayuda de las hierbas medicinales del Dr. Itua. que pedí a través de su tienda de hierbas y correo electrónico: drituaherbalcenter@gmail.com número de whatsapp +2348149277967. Luego, el Dr. Itua me instruyó sobre cómo beber las hierbas medicinales después de recibir mi paquete a través del servicio de mensajería. Siempre estaré agradecido con el Dr. Itua por su maravillosa ayuda que me brindó durante esos brotes de herpes, fue como vivir en el infierno para mí. He estado viviendo durante 2 años y no he experimentado ningún brote desde que tomo las hierbas medicinales del Dr. Itua, lo que significa que estoy completamente curado y viviendo la vida que siempre deseé. El Dr. Itua es un médico herbolario tradicional que encontré en un blog leyendo algunos testimonios sobre su gran trabajo y ahora estoy aquí también para dar mi testimonio. ¿Hay alguien aquí enfermo de bienestar a través del médico herbolario Dr. Itua?
    El Dr. Itua cura todo tipo de enfermedades y el Dr. Itua trae de vuelta a tu EX-Amante, (hechizo de amor)

    ReplyDelete
    Replies
    1. Thanks for the informative message. Happy new year. Greetings

      Delete

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