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Vegetarian, Maghreb and Middle East

Imam bayıldı with pilaf rice

Imam bayıldı is a Turkish dish of tender eggplants stuffed with onions, tomatoes and garlic, slow cooked in olive oil, served with pilaf rice. It feeds 4 people, takes 75 minutes and is rated medium difficulty, for about €2.00 per person. The key to success is cooking the eggplants gently so they turn soft without ever frying.

A Turkish imam bayıldı, melt-in-the-mouth eggplants stuffed with onions and tomatoes, slow cooked in olive oil until tender.

Imam bayıldı with pilaf rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€2.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Imam bayıldı puts eggplant in its best role, fork tender, soaked in olive oil and tomato juice rounded off with a touch of sugar. The onion and garlic filling, cooked down slowly, brings deep sweetness, while fresh parsley wakes everything up right before serving. It's a late summer dish, best made when eggplants and tomatoes are at their peak.

This is a relaxed Sunday recipe, perfect for guests who enjoy a vegetarian dish unlike anything else on the table. The buttery pilaf rice sits quietly alongside, soaking up the fragrant juices from the eggplants. Set aside a bit of time, but most of it is hands-off cooking, between the oven and the stovetop.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 4
  • Onions 3
  • Garlic 4 cloves
  • Tomatoes 4
  • Parsley 1 bunch

Pantry

  • Sugaroften in the pantry 1 tsp
  • Olive oiloften in the pantry 12 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 20 g

The step by step recipe

  1. Score the eggplants, alternating strips of peel and flesh, then brown them in the oil. 10 min

    Keep the stem on, it makes them easier to handle.

  2. Soften the sliced onions, then add the garlic, diced tomatoes, parsley and sugar. 15 min

    The sugar tones down the acidity of the tomatoes.

  3. Split the eggplants lengthwise, hollow them out a little and fill with the stuffing.

    Press the flesh gently aside to make room for the filling.

  4. Arrange them side by side in a baking dish, drizzle with oil and a glass of water, then bake at 180°C. 40 min

    Cover with parchment paper for the first ten minutes.

  5. Cook the pilaf rice in butter with twice its volume of water, and serve alongside the eggplants. 18 min

    Let the rice rest covered for five minutes, it will turn out light and fluffy.

Our tips to get it right

  • Pick firm, medium sized eggplants, they cook more evenly and are easier to stuff.
  • Don't skimp on olive oil when cooking the eggplants, it's what gives them that signature melting texture.
  • If the tops brown too fast in the oven, lower the temperature slightly rather than cutting the cooking time short.

The variations

  • Swap fresh tomatoes for canned chopped tomatoes when they're out of season, the result stays close to the original.
  • Stir a few raisins or pine nuts into the filling for a version closer to traditional Turkish home cooking.
  • For a quicker version, halve the eggplants without hollowing them, spoon the filling on top and shorten the oven time by ten minutes.

What to serve it with

  • Warm flatbread
  • Cold plain yogurt
  • A cucumber and mint salad

Storage

Imam bayıldı keeps 2 to 3 days in the fridge in a sealed container, and it's often even better the next day. It freezes well once cooled, for up to 2 months. Reheat gently in a skillet or the oven so the eggplants don't dry out.

Questions about this dish

Can you make imam bayıldı ahead of time?

Yes, it's actually recommended. Make it the day before, the flavors deepen as it rests in the fridge. Reheat gently before serving.

Do you need to salt the eggplants before cooking?

Not with this recipe. The eggplants are scored and browned in olive oil, which is enough to give them a soft, tender texture.

Can you serve something other than pilaf rice with it?

Yes, bulgur cooked the same way works well and keeps the same spirit. Warm flatbread is also fine if you want to keep things simple.

Why add sugar to the tomato filling?

The sugar balances the natural acidity of the cooked tomatoes, especially if they aren't fully ripe. A single teaspoon is enough, the dish stays savory, not sweet.

How long does it take to make an imam bayıldı with pilaf rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an imam bayıldı with pilaf rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an imam bayıldı with pilaf rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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