Imam Bayildi is one of the most loved olive oil dishes in Turkey. Eggplants, onions, tomatoes, and lots of olive oil… all melting in your mouth in the most delicious way! It might look simple, but one bite will surprise you.

Two Turkish stuffed eggplants with tomato-onion filling, garnished with fresh herbs and served in a rich olive oil sauce.

What is Imam Bayildi?

Imam Bayildi is one of the most popular dishes in the zeytinyağlı (olive oil-based) category in Turkish cuisine.

It is often made during summer because it tastes best when made with summer eggplants (aubergines) and ripe summer tomatoes.

The dish is made by stuffing roasted or fried eggplants with a tomato-based mixture, then cooking them again until perfectly tender.

Like most zeytinyağlı dishes, Imam Bayildi is a vegetarian dish and best served at room temperature, which makes it great for hot summer days. You can enjoy it as a light main dish or as part of a meze spread.

The name Imam Bayildi literally means “the imam fainted” in Turkish. “Imam” is a religious leader in Islam, and there are many stories about why he fainted. Some say it was from how good the dish tasted, others say it was from shock when he found out how much olive oil was used!

About The Ingredients

Please find the full list of ingredients with exact measurements in the recipe card at the bottom of the page.

Eggplants, a green pepper, an onion, a bunch of parsley and mint, olive oil, garlic, tomato paste and spices in mini bowls on a grey background.

Eggplants:
Globe eggplants (also called Italian eggplants) are great for this recipe. If you have small eggplants, you can use them whole. For larger ones, it’s better to cut them in half lengthwise before roasting or frying.

Filling:
The stuffing is made with onions, green peppers, tomatoes, garlic, salt, and pepper. We also like to add a bit of fresh parsley and mint for extra flavor. It’s a simple mix, but it smells amazing as it cooks!

Sauce:
The sauce is very basic, just tomato paste and water.

Olive Oil:
Use the best olive oil you can find, and don’t be shy with it! Like many Turkish eggplant dishes, Imam Bayildi needs a generous amount of olive oil to get that rich and delicious taste. We even love to drizzle a bit extra virgin olive oil on top right before serving. YUM!

How to Make Imam Bayildi

You can find the full instructions in the recipe card at the bottom of the page.

Imam Bayildi takes a bit of time to prepare, but it’s totally worth it!

Start by roasting the eggplants in the oven until tender.

While they’re roasting, cook the filling with onions, green peppers, tomatoes, garlic, and olive oil. Season well and finish with some fresh parsley and mint.

Next, cut a slit in each roasted eggplant and gently fill them with the mixture. Place them in a baking dish and pour a simple tomato sauce over the top.

Bake again until the eggplants are soft enough to melt in your mouth. Let them cool to room temperature and garnish with fresh herbs like parsley or mint before serving.

Hands pricking an eggplant with a fork and more eggplants on a grilling rack.

Prick the Eggplants with a Fork!

Before roasting the eggplants, it’s a good idea to prick them in a few spots with a fork.

This helps the steam escape while they cook, so the eggplants soften evenly without bursting. It also helps the inside cook faster and gives you that perfectly tender texture we all love.

Serving Suggestions

Turkish Imam Bayildi is best served at room temperature, just like other Turkish olive oil dishes.

Traditionally, we love serving imam bayildi with some Turkish yogurt or cacik (cucumber & yogurt dip) on the side. We also love to pair it with Turkish rice pilav or bulgur pilav.

You can, however, also serve imambayildi as part of a mezze platter.

Four stuffed eggplants topped with tomato sauce and fresh herbs, served with a lemon half on a white plate.

Can I Make it Ahead?

Yes, absolutely! Imam Bayildi is actually one of those dishes that tastes even better the next day. Since it’s served at room temperature or cold, it’s perfect for making ahead of time.

You can prepare the whole dish a day in advance, let it cool completely, and store it in the fridge. Just bring it to room temperature before serving.

Storage

Let the leftover imam bayildi cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. Since it’s usually served cold or at room temperature, there’s no need to reheat it. But if you prefer it warm, just heat it gently in a pan over low heat.

You can also freeze Imam Bayildi. It will keep well in the freezer for up to 3–4 months. Just make sure to cool it completely before freezing, and store it in a freezer-safe container.

Another option is to freeze the roasted eggplants only. After roasting, let them cool and place them in the freezer. When you're ready to serve, thaw them, prepare the filling fresh, stuff the eggplants, and do the final bake. It’s a great way to save time later while still getting a freshly cooked meal.

Four baked stuffed eggplants in a white dish, topped with tomato sauce and chopped parsley, sitting in a rich olive oil and tomato base.

More Eggplant Recipes

More Turkish Olive Oil Dishes

Taze Fasulye (Turkish Green Beans)
Bamya (Turkish Okra)
Barbunya Pilaki (Turkish Borlotti Beans)

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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📖 Recipe

5 from 1 vote

Imam Bayildi

By Zerrin & Yusuf

A classic Turkish olive oil dish made with eggplants stuffed with a savory tomato, onion, and pepper filling, then baked until melt-in-your-mouth tender.

Yields: people

PRINT PIN

PREP 15

COOK 1 10

TOTAL 1 25

INGREDIENTS

Roasting Eggplants:

4 medium eggplants
2 tablespoons olive oil

Filling:

4 tablespoons olive oil
1 large onion chopped or thinly sliced
¼ cup green peppers diced
3 large tomatoes peeled and diced
3 cloves garlic chopped
½ teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh mint chopped
2 tablespoons parsley chopped

Sauce:

1 cup water
2 tablespoons tomato paste

INSTRUCTIONS

Prepare the Eggplants:

Preheat the oven to 400°F (200°C).
Peel the eggplants in stripes (like a zebra), leaving the stems on.
4 medium eggplants
Prick each eggplant a few times with a fork and place them on a baking rack.
Brush them generously with olive oil.
2 tablespoons olive oil
Bake for about 30 minutes, or until tender.

Make the Filling:

Heat olive oil in a pan. Sauté the chopped onion until translucent.
4 tablespoons olive oil, 1 large onion
Add the green peppers and cook for a few minutes.
¼ cup green peppers
Stir in the tomatoes, garlic, sugar, salt, and black pepper. Cook for another 5 minutes.
3 large tomatoes, 3 cloves garlic, ½ teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper
Remove from heat and stir in the chopped mint and parsley.
2 tablespoons fresh mint, 2 tablespoons parsley

Stuff the Eggplants:

Cut a slit lengthwise in each roasted eggplant, without slicing all the way through.
Use a spoon to gently open them and create a boat shape.
Fill each eggplant with the tomato mixture and place them in a baking dish.

Make the Sauce and Bake Again:

In a small bowl, mix the water and tomato paste until smooth.
1 cup water, 2 tablespoons tomato paste
Pour the sauce over the stuffed eggplants.
Bake for 30-35 minutes, until the sauce is bubbling and the eggplants are fully tender.

To Serve:

Let cool to room temperature and optionally serve with a drizzle of extra virgin olive oil.

NUTRITION

Calories: 357kcalCarbohydrates: 40gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 668mgPotassium: 1562mgFiber: 17gSugar: 23gVitamin A: 1676IUVitamin C: 45mgCalcium: 84mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.