Imam bayildi (Turkish stuffed aubergines)

A tender Turkish dish: slow-cooked aubergines stuffed with onions, tomatoes and garlic, simmered in olive oil. Mild, fragrant and 100% plant-based, it is eaten warm or cold.

Preparation: 20 min  |  Cooking: 45 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 263 kcal · 6 g protein · 21 g carbohydrate · 15 g fat

Ingredients

• 4 aubergines, long
• 3 onions
• 3 tomatoes
• 4 cloves garlic
• 4 tbsp olive oil
• 1 bunch of parsley

Method

1. Fry the whole aubergines, slit lengthways, and set aside.
2. Make a soft mixture of onions, tomatoes and garlic.
3. Stuff the aubergines with this mixture.
4. Cover with water and simmer for 35 minutes, then serve warm or cold.

Nutritional benefits

Aubergine is low in calories and rich in fibre, and the onions and tomatoes are rich in antioxidants. Simmered in olive oil (healthy fats), imam bayildi is a tender, tasty plant-based dish. Served cold, it is a light meze, naturally vegan and gluten-free.

Variations and substitutions

• Add pine nuts and raisins.
• Spicier: add chilli.
• Serve with bulgur wheat for a complete meal.
• Serve with yoghurt on the side (not vegan).

Storing and preparing ahead

Even better the next day; keeps for 4 days and is eaten cold.

💡 Good to know

The name means “the imam fainted” (with pleasure): really let the aubergines cook slowly so that they melt in the mouth.

Read also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: aubergines · onions · tomatoes · garlic · olive oil.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.