Turkish Imam Bayildi
Whole eggplants stuffed with tomato and onion, braised soft in olive oil, a Turkish masterpiece.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 55 views
Calories
290
kcal
Servings
2
Prep time
55
min
Diet
vegan
🧺 Ingredients
- Small eggplants4
- Onions2
- Tomatoes2
- Garlic4 cloves
- Chopped parsley1 bunch
- Olive oil6 tbsp
- Sugar1 tsp
- Lemon juice1 tbsp
- Saltto taste
👩🍳 Steps
- 1Peel the eggplants in stripes, soak in salted water to remove bitterness, then fry until softened on all sides.
- 2Soften the sliced onion and garlic, add diced tomato, sugar and salt for a thick filling, then stir in parsley.
- 3Slit each eggplant lengthwise and stuff generously with the tomato-onion filling.
- 4Arrange in a pot, add olive oil, lemon juice and half a cup of water, cover and braise on low for 40 minutes.
- 5Cook until meltingly soft; serve warm or at room temperature.
📊 Nutrition
| Protein | 4g |
| Iron | 2mg |
| Calcium | 60mg |
| Fiber | 8g |
Introduction
Imam bayildi means the imam fainted, said to be from sheer delight. Whole eggplants drink up olive oil and a sweet tomato-onion filling until meltingly tender.
Wellness Benefits
- Cooling, bowel-easing eggplant, rich in fiber and anthocyanins, is balanced by warming onion and garlic that move qi and warm the stomach.
- Tomato whets the appetite and olive oil moistens, making the dish nourishing without being heating.
Nutrition Highlights
- Slow-braised in plant oil, rich in monounsaturated fats.
- Plenty of vegetable fiber for fullness with a light load.
Tips
- Peeling the skin in stripes looks handsome and helps the flavors soak in.
- It tastes even better the next day, as the flavors meld when served cool.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
