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Imam Bayildi (Turkish Olive Oil Eggplant) | The Imam Fainted
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Imam Bayildi (Turkish Olive Oil Eggplant) | The Imam Fainted



The story goes, the imam fainted after tasting this dish because it was so delicious – and today we’re making this Turkish classic, İmam Bayıldı. Silky eggplants, sweet onions, juicy tomatoes, and lots of olive oil come together in the most comforting way. It’s a dish best enjoyed cold, letting all those flavors soak in… Perfect for a summer table, perfect for sharing!

İmam Bayıldı
The imam loved it so much… he fainted! A.k.a. The Imam Fainted.

6 slender eggplants
3 tomatoes, grated
4 medium onions, thinly sliced
12 cloves garlic, thinly sliced
16 tablespoons olive oil, around 150 ml
8 green peppers, thinly sliced
1.5 tablespoons sugar
1/2 teaspoon black pepper
1 teaspoon salt + more for the eggplants
10–15 sprigs parsley, chopped
• Trim the stems of the eggplants and peel them in stripes (like pajamas). Fry them in hot oil until softened and lightly golden. Drain on a paper towel.
• Meanwhile, heat olive oil in a pan. Add the onions and green peppers, and sauté until softened. Sprinkle in the sugar and cook for 2 more minutes.
• Stir in the garlic. Then grated tomatoes, stir in a splash of olive oil, and add one-third of to the onion mixture with a pinch of salt. This will be your stuffing.
• Carefully slit the eggplants lengthwise without cutting all the way through. Season inside with a pinch of salt and stuff evenly with the onion mixture.
• Lay parsley stems and a drizzle of olive oil at the bottom of a wide pot—this both adds flavor and prevents sticking. Place the eggplants on the parsley.
• Add the remaining tomato mixture on top. Cover and cook gently over medium-low heat for 40–45 minutes, until the eggplants are silky and fully tender. Let it cool to room temperature in the pot. Refrigerate before serving. Transfer to a serving dish and sprinkle with chopped parsley. Serve cool, letting the flavors sit in the olive oil glory.

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