Ιμάμ Μπαϊλντί / Imam Bayildi (Stuffed Eggplant)

Greek Fast With Oil Published April 10, 2026

The name means "the imam fainted" — supposedly from the sheer quantity of olive oil used, or perhaps from how delicious it was. Either explanation is plausible. This is eggplant split open and stuffed with a slow-cooked filling of onions, tomatoes, and garlic, then baked until everything is meltingly soft. It is one of the greatest dishes in the shared culinary tradition of Greece and Turkey, and it is naturally fasting food.

The eggplant should be so soft you can eat it with a spoon. The filling should be sweet from the long-cooked onions and bright from the tomatoes. Use more olive oil than you think is reasonable.

FASTING LEVEL: Fast With Oil (the oil is essential — this is not a strict-day dish)
SERVINGS: 4-6
TIME: 1 hour 15 minutes

INGREDIENTS

- 4 medium eggplants (aubergines)
- 150ml extra-virgin olive oil, divided
- 3 large onions, halved and thinly sliced
- 6 cloves garlic, sliced
- 4 ripe tomatoes, diced (or 1 can/400g diced tomatoes)
- 1 tablespoon tomato paste
- 1/3 cup fresh flat-leaf parsley, chopped, plus more for serving
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup water

METHOD

1. Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Sprinkle generously with salt and set aside for 20 minutes to draw out bitterness. Pat dry.

2. Preheat the oven to 180C/350F.

3. Heat 80ml of the olive oil in a large frying pan over medium heat. Place the eggplant halves flesh-side down and cook for 5-6 minutes until golden. Transfer to a baking dish, flesh-side up.

4. In the same pan, add the remaining olive oil. Add the onions and cook over medium-low heat for 12-15 minutes, stirring occasionally, until very soft and beginning to caramelize. Add the garlic and cook for 2 minutes.

5. Add the tomatoes, tomato paste, sugar, oregano, salt, and pepper. Cook for 5-6 minutes until the tomatoes break down into a thick sauce. Stir in the parsley.

6. Spoon the filling generously over and into the scored eggplant halves, pressing it gently into the cuts. Pour the water into the bottom of the baking dish.

7. Cover with foil and bake for 35-40 minutes, until the eggplant is completely soft — a knife should slide through with no resistance.

8. Remove the foil for the last 10 minutes to allow the tops to brown slightly. Serve warm or at room temperature with bread.

NOTES

- This is always better the next day, served at room temperature. The flavors deepen and meld overnight.
- The sugar in the filling is not for sweetness — it counteracts any remaining bitterness in the eggplant and balances the acidity of the tomatoes.
- Some versions add a sliced green pepper to the filling. This is a fine addition.
- Choose eggplants that feel heavy for their size, with smooth, taut skin. Wrinkled skin indicates age and more bitterness.
- A squeeze of lemon juice just before serving brightens the dish considerably.