Imam Bayildi (braised aubergine slices)


From Turkey / Eastern Mediterranean region

See the wikipedia entry.

Lightly fried aubergine slices with a herby tomato topping.

Use as a centrepiece of a vegan main course, or as a vegetable side dish, or as a light lunch or supper.

This recipe contains the following types of ingredient: plants and fungi.


2 large
to taste
2 fat cloves
medium onion
about 30 ml
Zaytoun FAIRTRADE olive oil
chopped tomatoes
10 ml
Fair Trade sugar
15 ml
tomato puree
2 ml
chilli powder
5 ml
dried thyme or oregano
5 ml
dried basil
to finish
fresh herbs
25 g
pine nuts


Gather, wash and chop the fresh herbs.

Slice the aubergines lengthwise, and then deeply score the flesh with a knife. Sprinkle the aubergine flesh with salt and allow to soak / drain for 30 minutes or more.

Whilst the aubergines are draining:

Skin the onion and garlic and chop fine.

Fry the and garlic in a little Olive Oil until translucent and then add the tomatoes, sugar, tomato puree, chilli and dried herbs. Stir to make a consistent mixture. Season with salt and pepper and heat to a simmer. Simmer for about 10 mins to bring up the flavours.

Pre-heat the oven to Gas Mk 4.


Rinse the salt off the aubergines in running water, pat dry, and fry (more olive oil) gently 5 mins skin side and the 5 mins flesh side, on the flesh side you will need more oil.

Place the aubergines in a baking dish flesh side upwards.

Dress the aubergines with the tomato-herb mixture making sure all the cracks are filled.

Sprinkle on the chopped fresh herbs and the pine nuts.

Bake in the oven for 30 to 40 minutes.

Serve hot.


The usual fresh herbs all seem to go OK. Parsley, coriander, basil, oregano, mint, sage. Michael Barry’s version suggests parsley or coriander, the recipe was tested with mint and oregano, basil is a well-known tomato topping / pairing.