imam bayildi (the imam fainted) - turkish stuffed eggplant
prep time
cook time
total time
recipe type: savoury
cuisine: vegan, turkish
serves: 8 small or 4 big
  • 4 long, purple eggplants (not the really fat ones and not the completely skinny ones)
  • ¾ cup olive oil (quite probably more)
  • 6 cloves of garlic, peeled and crushed
  • 2 large onions halved and sliced thinly
  • 2 red peppers, sliced thinly
  • 1 can of diced tomato or equivalent fresh.
  • a big handful of chopped fresh Italian parsley
  • salt
  • 1 cup tomato puree
  1. Halve the eggplants lengthwise and peel some strips of peel off so they are striped. eggplants
  2. Score the flesh in a crossed pattern, make sure not to cut through the skin.
  3. Put the eggplants into a steamer cross hatch side down cook for a few minutes to soften the pulp a bit This also works in a microwave. This step makes the pulp easier to remove and lessens the amount of oil the eggplants will absorb.
  4. Remove the pulp with a spoon leaving a ½ cm thick skin.
  5. Heat ½ cup of oil in a large frying pan and fry the eggplants both side until golden and soft.
  6. Remove the eggplants from the pan and place in a single layer in a baking pan.
  7. Sprinkle with a small amount of salt.
  8. Fry the eggplant pulp until soft and golden brown. Remove from the pan.
  9. Add the remaining oil to the pan and fry the onions, garlic and peppers until soft and translucent. Add the tomatoes, parsley, and cooked eggplant pulp and salt to taste.
  10. Spoon the filling into the eggplant halves, pour the tomato puree into the baking pan and cover with foil and bake in a 200 degree C oven for 1 hour,
  11. Remove the foil. If the tomato puree has dried out add some water.
  12. Baste with the tomato liquid if the eggplant or filling looks like it is drying out and bake uncovered for another 30 minutes or until the liquid reduces to a syrup and they are utterly soft. If in any doubt, cook for longer.
Recipe by quinces and kale at