Name: Chinese Yu Xiang Eggplant
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 2 large eggplants; 4 tablespoons olive oil (divided); 1 onion, thinly sliced; 3 cloves garlic, minced; 2 medium tomatoes, diced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 cup fresh parsley, chopped; 1/2 cup water or vegetable broth; 1 tablespoon lemon juice

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Imam Bayıldı is a classic Turkish dish featuring tender, slow-cooked eggplants stuffed with a rich tomato, onion, and garlic filling. This beloved vegetarian dish is a staple in Turkish cuisine, known for its deep flavors and generous use of olive oil. The name Imam Bayıldı translates to “The Imam Fainted,” possibly due to the dish’s incredible taste or its luxurious use of olive oil.

Why You’ll Love This Recipe

Authentic Turkish Flavor – A true representation of Mediterranean and Middle Eastern cuisine.
Rich and Aromatic – The combination of caramelized onions, tomatoes, and spices creates an irresistible flavor.
Naturally Vegan and Gluten-Free – A wholesome dish perfect for various dietary needs.
Perfect for Meal Prep – Tastes even better when reheated, making it great for leftovers.
Versatile Dish – Can be enjoyed as a main course or as part of a mezze platter.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Large eggplants
Olive oil (divided)
Onion, thinly sliced
Garlic, minced
Medium tomatoes, diced
Salt
Black pepper
Sugar
Ground cumin
Paprika
Fresh parsley, chopped
Water or vegetable broth
Lemon juice

Directions

Preheat the oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out some flesh, leaving a border.
Heat 2 tablespoons of olive oil in a pan and lightly fry the eggplant halves until golden. Remove and set aside.
In the same pan, heat the remaining olive oil and sauté onions until soft. Add garlic and cook for another minute.
Stir in tomatoes, salt, pepper, sugar, cumin, and paprika. Cook for 5 minutes until the mixture thickens.
Fill the eggplant halves with the tomato mixture and place them in a baking dish.
Pour water or vegetable broth into the dish, cover with foil, and bake for 40-45 minutes until the eggplants are tender.
Drizzle with lemon juice, garnish with fresh parsley, and serve warm or at room temperature.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 250 kcal per serving

Variations

Spicy Imam Bayıldı – Add red pepper flakes or a chopped chili for a bit of heat.
Stuffed with Grains – Mix cooked rice or quinoa into the tomato filling for a heartier dish.
Nutty Addition – Sprinkle toasted pine nuts or almonds for added crunch.
Cheesy Version – Top with crumbled feta or a sprinkle of parmesan before baking.
Herb-Infused – Add fresh mint or dill for an extra layer of flavor.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in a sealed container for up to 1 month. Thaw before reheating.
Reheating: Warm in the oven at 300°F (150°C) for 10-15 minutes or microwave for 1-2 minutes.

FAQs

What does Imam Bayıldı mean?

It translates to “The Imam Fainted,” referring to either the richness of the dish or the abundance of olive oil used.

Can I make this dish ahead of time?

Yes! The flavors deepen when it rests, making it an excellent make-ahead dish.

What can I serve with Imam Bayıldı?

It pairs well with rice, crusty bread, yogurt, or a fresh Mediterranean salad.

Do I have to fry the eggplants before baking?

Frying enhances the texture, but you can also roast them in the oven with a light brush of olive oil for a healthier alternative.

Is this dish traditionally served hot or cold?

It can be served warm or at room temperature, making it perfect for mezze platters.

Can I use canned tomatoes instead of fresh ones?

Yes, canned tomatoes work well if fresh ones aren’t available.

How do I prevent the eggplant from absorbing too much oil?

Lightly salting the eggplant and letting it rest for 20 minutes before frying helps reduce oil absorption.

Can I add meat to this recipe?

While traditionally vegetarian, you can add ground lamb or beef to the filling for a meaty variation.

What type of eggplants should I use?

Turkish or Italian eggplants are best, but any variety works as long as they are not overly bitter.

Can I cook this dish entirely on the stovetop?

Yes, you can simmer the stuffed eggplants in a covered pan over low heat instead of baking.

Conclusion

Traditional Turkish Imam Bayıldı is a rich, flavorful, and comforting dish that captures the essence of Mediterranean cuisine. Whether served as a main dish or as part of a mezze spread, this slow-cooked eggplant delicacy is a must-try. Try making it today and experience the warmth and flavors of authentic Turkish cooking in your own kitchen!

Chinese Yu Xiang Eggplant

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Author: Mari
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegan

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Description

A classic Turkish dish of tender, slow-cooked eggplants stuffed with a rich tomato, onion, and garlic filling, infused with olive oil and spices.

Instructions

Preheat oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out some flesh, leaving a border.
Heat 2 tablespoons of olive oil in a pan and lightly fry the eggplant halves until golden. Remove and set aside.
In the same pan, heat the remaining olive oil and sauté onions until soft. Add garlic and cook for another minute.
Stir in tomatoes, salt, pepper, sugar, cumin, and paprika. Cook for 5 minutes until the mixture thickens.
Fill the eggplant halves with the tomato mixture and place them in a baking dish.
Pour water or vegetable broth into the dish, cover with foil, and bake for 40-45 minutes until the eggplants are tender.
Drizzle with lemon juice, garnish with fresh parsley, and serve warm or at room temperature.