Imam Bayildi

Name: Imam Bayildi
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 4 medium aubergines (eggplants); 4 medium aubergines (eggplants); 6 tbsp olive oil, plus extra for brushing; 2 red onions, finely chopped; 4 garlic cloves, crushed; 1 red pepper, deseeded and chopped; 4 medium tomatoes, peeled and chopped; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 1 tsp sugar; 1 tbsp red wine vinegar; 1 tsp cayenne pepper; 1 tsp dried oregano; 2 tbsp chopped flat-leaf parsley; Juice of ½ lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; few mint leaves, to garnish

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

4 medium aubergines (eggplants)
6 tbsp olive oil, plus extra for brushing
2

Europe
Spain
Side dish
Vegan
Gluten-free
Mediterranean

Method

This simple dish originates from Turkey and imam bayildi actually translates as “the imam (the priest) fainted”– legend says from joy at tasting it. Served at room temperature, it embodies Mediterranean simplicity, indulgence and the elegance of vegetable cookery.

Preheat the oven to 180°C/350°F/gas mark 4.</