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imam Bayildi

Imam Bayaldi

Keri Bevan
Imam bayildi is a much loved Ottoman dish that can be found in varying forms across Asia Minor. Eggplant is roasted and scooped out to form boats that hold a warmly spiced filling. Top it all off with a garlicky breadcrumb topping for a dish that will please vegans, vegetarians and omnivores!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner, Main Course
Cuisine Arabic
Servings 4 servings
Calories 289 kcal


  • 2 eggplants
  • 3 tablespoon olive oil *divided
  • 1 yellow onion finely chopped
  • 1 red pepper finely chopped
  • 3 cloves garlic finely minced
  • ½ teaspoon cinnamon
  • 1 teaspoon oregano
  • 2 cups cherry tomatoes halved
  • 2 tablespoons vegan butter
  • ½ cup breadcrumbs
  • 1 cup parsley finely chopped


  • Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
  • Cut the eggplants in half lengthwise and score the flesh a few times with a sharp knife. Brush with one tablespoon of olive oil and bake for 20 minutes.
  • While the eggplants are cooking, heat the remaining 2 tablespoons of olive oil in a saute pan and saute the onion for 3 minutes.
  • Add the red pepper,cinnamon, oregano and parsley to the pan and saute for a further 2 minutes.
  • Transfer the mixture a bowl with the cherry tomatoes.
  • Scoop the flesh from the roasted eggplants, and add it onion and red pepper in the bowl.
  • Clean out the pan and melt two tablespoons of the vegan butter. Saute the breadcrumbs and garlic for three minutes.
  • Put the eggplant skins in baking dish and distribute the filling between them. Top with breadcrumbs and drizzle with olive oil.
  • Bake for 20 minutes.


Calories: 289kcalCarbohydrates: 33gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 168mgPotassium: 918mgFiber: 10gSugar: 13gVitamin A: 2889IUVitamin C: 83mgCalcium: 97mgIron: 3mg
Keyword Imam Bayaldi
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