Country
Turkey
Turkey · Turkish
Imam Bayildi
Turkish eggplant stuffed with tomato, onion, garlic and olive oil.
- Turkish
- 70 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Baked eggplant filled with tomato, onion, garlic and olive oil.
The classic recipe is naturally vegan in this batch. The filling is cooked before baking, so it uses both pan and oven methods.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 2 eggplants
- 450 g tomatoes
- 180 g onion
- 4 garlic cloves
- 60 ml olive oil
- 12 g parsley
- 6 g fine salt
- 1 g black pepper
- 4 g sugar
- 120 ml water
Cooking method
Pan
- Cook filling
Cook onion, garlic and tomato in olive oil until soft and thick.
Frequently asked questions
Can I serve it cold?
Yes. It works warm, room temperature or chilled.
How do I keep the eggplant tender?
Bake covered for part of the time if it browns too quickly.
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