Are you interested in vegan or vegetarian Turkish recipes? Would you like to learn how to prepare some classic Turkish dishes? You should definitely include the recipe for Turkish Stuffed Eggplant among your recipes.

Turkish cuisine is a rich and diverse cuisine, known for its variety of flavors. With a history spanning hundreds of years, Turkish cuisine has been shaped by various cultures throughout its history. Starting from Central Asia and spreading to Anatolia, the Balkans, and the Middle East with the migrations of the Turks, Turkish cuisine has become widespread. One of the dishes that has never left the tables until today is “Turkish Stuffed Eggplant” (Imam Bayildi).

Turkish Stuffed Eggplant is one of the most famous Turkish recipes. It is one of the first dishes that come to mind when talking about classic Turkish cuisine.

Today, I prepared a vegan version of Turkish stuffed eggplant recipe for you. In the video I have prepared, I explain all the steps, and I am sure you will enjoy it.

Why is it called “imam bayildi” (imam fainted)?

It takes its name from a legend. According to the story, one day, the imam’s wife prepared this dish, and it was so delicious that the imam fainted, hence the name “Imam Bayildi” which translates to “the imam fainted” in English.

Step 1: Cut the vegetables except eggplants into small pieces.

Step 2: Peel the eggplants and pierce the eggplants in several places with a fork or knife and bake them in the oven for 30 minutes.

 

Step 4: Preapare the filling. Dice the vegetables,parsley, and garlic into small pieces, take a large pan, add oil, and cook the vegetables with spices and garlic over medium heat for 15 minutes. Add the parsley in the last minute or two.

 

Step 5: Cut the eggplants lengthwise with a knife, open them up, and fill them up.

Step 6: Bake the filled eggplants at 160 degrees Celsius for further 30 minutes. Your Turkish stuffed eggplants are ready to enjoy.

Step 7: Serve the filled eggplants with rice, salad or if you are vegetarian. with tzatziki.

1. What is the origin of Turkish stuffed eggplants (imam bayildi)?
2. What are the ingredients of Turkish stuffed eggplants?
3. What is the difference between karniyarik and imam bayildi?
4. What is the cooking time for Turkish stuffed eggplants?
5. What are the preferred garnishes to serve with Turkish stuffed eggplants?
6. What are the storage conditions and shelf life of Turkish stuffed eggplants?
7. What are the variations of Turkish stuffed eggplants in different regions?

What is the origin of Imam Bayildi?

The main ingredient of Imam Bayildi, eggplant, first entered Turkish cuisine from the Arabs in the 13th century. At that time, Turks and the Ottoman Empire, who primarily consumed meat, began to use eggplant in their kitchens and incorporated it into many meat-based eggplant dishes that have come down to this day.

It is not precisely known when Imam Bayildi was first prepared, but the earliest written version of the recipe appears in the recipe book “Melceü’t Tabbahin,” published by Mehmet Kâmil in 1844.

As Turks embraced Mediterranean cuisine into their diets, vegetarian and vegan versions of Imam Bayildi began to emerge. Today, the recipe, also found in Greek cuisine, carries the name Imam Bayildi there as well.

What are the ingredients of Turkish stuffed eggplants?

The main ingredients of Imam Bayildi are usually: eggplant, tomatoes, onions, garlic, peppers, parsley, olive oil, and spices (such as salt, black pepper, cumin, etc.).

For vegan and vegetarian versions, instead of meat, the eggplant is filled with more vegetables. For example, for a vegan Imam Bayildi recipe, you can fill the eggplant with tomatoes, onions, peppers, mushrooms, spinach, and other vegetables. Any animal products (such as cheese) are not used in vegan and vegetarian versions.

Typically, vegan and vegetarian Imam Bayildi recipes are enriched with more spices and herbs to enhance the flavor and are cooked using olive oil. This way, those following a vegan or vegetarian diet can also enjoy this delicious Turkish dish.

What is the difference between karniyarik and imam bayildi?

Imam Bayıldı is traditionally vegetarian, with the filling consisting of only vegetables and sometimes pine nuts or currants for added flavor and texture. Karnıyarık, however, typically includes ground meat such as beef or lamb in addition to the vegetable mixture.

Imam Bayıldı is often served at room temperature or cold, and the stuffed eggplants are usually not covered with any additional sauce or topping. Karnıyarık is usually served hot, and after frying, the stuffed eggplants are often topped with tomato sauce and sometimes grated cheese before being baked to melt the cheese.

What is the cooking time for Turkish stuffed eggplants?

Other eggplant recipes you might also like:

• Cream Cheese Dip With Eggplant | Easy Antipasti Recipes