Imam Bayildi is a quintessential Turkish delicacy. It gets its taste from vegetables flavored by pepper and parsley.


  • 4 medium eggplants

  • Salt

  • Pepper

  • 1/4 cup olive oil

  • 2 onions, coarsely chopped

  • 4 small tomatoes, sliced

  • 1 garlic clove, crushed

  • Chopped parsley

  • 1/2 to 1 teaspoon sugar

  • 1 bay leaf

  • 1 tablespoon finely chopped almonds


  • 1.

    Cut the eggplants into halves lengthwise; score the surface, crosswise, leaving shell intact .
Sprinkle with salt and pepper.

  • 2.

    Sauté the eggplant halves in hot oil in a pan until the meat can be scooped out easily with a spoon.
 Remove from pan.

  • 3.

    Add onion, two thirds of the sliced tomatoes, garlic, chopped parsley and scooped out eggplant pieces to oil in skillet and cook several minutes.
 Season with salt, pepper, sugar and bay leaf (to be removed later).

  • 4.

    Finally, stir in the chopped almonds. 
Stuff eggplant shells with this mixture.

  • 5.

    Arrange in a well greased ovenproof dish, cover with the remaining tomato slices and sprinkle lightly with salt and pepper.

  • 6.

    Bake in a moderately hot oven (375-400°F or 190-200°C) about 15 minutes.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 211kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 29g
  • Sugar 16g
  • Sodium 1119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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