Imam Bayildi - Turkish Stuffed Aubergine with homemade Turkish Bread

Imam Bayildi- Turkish Stuffed Aubergines Recipe

120 Minutes
Serves: 2

This delicious vegetarian Turkish dish of stuffed imam aubergines is ideal for a dinner party or evening meal, the aubergines are stuffed with tomatoes, figs, pine nuts and parsley baked in the oven and served with homemade Turkish flatbreads

Recipe Ingreds

Stuffing

  • black pepper (to taste)
  • 150 grams figs (ready to eat)
  • 6 sprig fresh parsley
  • 1 whole onions
  • 25 grams pine nuts
  • salt (to taste)
  • 0.25 tbsp tomato puree
  • 4 whole tomatoes
  • 1 tbsp olive oil

Bread

  • 12 grams butter
  • 25 ml milk
  • 125 grams plain flour
  • salt (to taste)
  • 0.5 tbsp sesame seeds
  • 5 grams caster sugar
  • 0.25 tsp dried yeast
  • 35 ml yoghurt

Recipe with pictures Steps

Step 3

  • mix the flour, sugar and yeast together in a bowl
  • melt the butter in a small bowl in the microwave, or in a small pan
  • warm the milk till lukewarm, in a small bowl in the microwave, or in a small pan

Step 4

  • mix the milk butter and yoghurt together
  • add the milk mixture to the flour mixture
  • add the salt
  • mix the ingredients
  • knead the dough till smooth
  • leave in a warm place for an hour

Step 6

  • turn the oven down
  • set the oven to 180C 350F or gas mark 4

Step 7

  • chop the reserved aubergine flesh
  • heat half the olive oil in the frying pan
  • quickly fry off the aubergine flesh till golden brown
  • set a side

Step 8

  • finely chop the figs
  • wash and chop the tomatoes
  • peel and chop the onion(s) finely

Step 9

  • heat the remaining oil in the frying pan
  • Add the onions to the frying pan and cook until soft

Step 10

  • Add the tomatoes, chopped figs, and aubergine flesh, to the frying pan
  • cook for 10 mins

Step 11

  • wash and finely chop the fresh parsley
  • add the parsley,tomato puree and pinenuts, to the frying pan
  • cook for a minute or two
  • season with salt and pepper

Step 14

  • divide the dough into balls a little bigger than an egg
  • leave the dough balls to rest for 15 minute
  • If cooking extra for the freezer cover a baking tray with cling film and place the additional dough balls on the baking tray. Cover with cling film and place in the freezer
  • switch the grill on
  • heat a baking tray under the grill

Step 15

  • roll the dough into tear drop shapes
  • sprinkle with sesame seeds
  • remove the baking tray from under the grill
  • place the dough onto the baking tray
  • place under the grill
  • cook for 2 minutes, each side or until cook till puffed and golden

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 frying pan
  • 1 large knife
  • 1 medium bowl
  • 1 rolling pin
  • 2 small pan or bowl

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How to make Imam Bayildi

To make this delicious Turkish meal, cut the aubergines in half and hollow out the contents, bake the shells for 20 minutes, and chop and lightly fry the aubergine contents set aside. Chop the onions and lightly fry till soft, add the chopped tomatoes and figs and cook for 10 minutes. Add the tomato puree, pine nuts and chopped parsley. Stuff the aubergine shells with the stuffing and steam in the oven in lemon water. 

What to serve with aubergine imam bayildi

Aubergine imam is the perfect evening meal or dinner party dish especially for vegetarians serve with homemade Turkish bread, or with a Turkish salad. Use this dish as a main course for a middle eastern vegetarian menu

Other Vegetarian Aubergine Recipes

Aubergine Bhuna with Naan

Aubergine Parmigiana

Greek Grilled Aubergine with Rice & Feta Salad

Veggie Chickpea Moussaka with Salad

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