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Istanbul (Turkey)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
350kcal
3gProtein
20gCarbs
28gFat
8gFibre
250 gServing
* Per serving · 250 g. May vary.
İmam Bayıldı
How to order / say it
Say it
İmam Bayıldı — [EE-mahm bye-uhl-DUH]
Order
I'd like the İmam Bayıldı, please.
Locally
İmam bayıldı istiyorum, lütfen.
Say locally
Stuffed eggplant simmered in olive oil, a classic in Turkish cuisine.
Why try it?
As one of Turkey's most famous vegetarian dishes, İmam Bayıldı embodies the use of fresh produce and olive oil, showcasing the light and flavorful cooking style of the region, often enjoyed in the summer months.
How it tastes
Eggplants become tender and melt-in-your-mouth, absorbing the rich flavors of tomatoes, onions, garlic, and olive oil. It's a savory, subtly sweet dish, best enjoyed cold, allowing the ingredients to marry perfectly.
Origin & History — first documented: 1650
Dating back to the Ottoman era in the 17th century, İmam Bayıldı was believed to be a dish so delicious that it made an imam faint. This anecdote highlights the dish's flavorsome impact in Turkish homes.
Recipe
Ingredients
- 🥕 400 g eggplant
- 🥕 150 g tomato
- 🧄 100 g onion
- 🧄 10 g garlic
- 🫒 120 ml olive oil
- 🍯 5 g sugar
Method
- 1 Cut eggplants in half and hollow out slightly.
- 2 Sauté onions and garlic in olive oil, then mix with tomatoes and spices.
- 3 Stuff the eggplant halves with the mixture and simmer in olive oil.
- 4 Allow to cool and serve at room temperature.
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