Turkish Eggplant Casserole – Imam Bayildi
Updated Jun 19, 2021, Published Feb 24, 2019
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
This healthier Turkish Eggplant Casserole is a spin on the classic Imam Bayildi, known for the extravagant amount of olive oil that’s typically in it. Here’s a lighter version without all the oil of fried eggplant but with all the flavor!
What is Imam Bayildi?
There are numerous versions of this classic Turkish eggplant recipe. The classic way to make Imam Bayildi is to stuff the eggplant. Imam Bayildi literally means “the imam fainted.” Legend has it he fainted when he learned of the extravagant cost of the dish because of all the olive oil used.
The only thing that will make you faint here is the amazing taste of this healthier gluten-free Turkish Eggplant Casserole!
Tomatoes, onions and even other vegetables are used such as red bell pepper as in Yotam Ottolenghi’s version.
Here, eggplant is first baked in the oven then layered with onions, tomatoes, garlic and spices.
Ingredients:
- Eggplant
- Olive Oil
- Cooking Spray
- Salt and Black Pepper
- Onions
- Garlic
- Coriander
- Cumin
- Cayenne Pepper (or Chili Flakes)
- Crushed Tomatoes
- Parsley
- Pine Nuts
- Greek Yogurt (optional)
How to make Turkish Eggplant Casserole – Imam Bayildi:
- Preheat the oven.
- Start with fresh eggplant. Although eggplant is a summer vegetable, good eggplant is available all year long.
- Salt it and drain it if you like, but I rarely do that. The salt is supposed to drain out some of the “bitterness,” but eggplant should have a naturally pleasing “bitterness” to it.
- Select eggplant that is firm without any bruises. Make sure the bagger handles them carefully at the checkout! Eggplant bruises easily.
- Cut the eggplant into approximately 1/4-inch slices, place on a parchment paper-lined baking sheet and spritz with an olive oil-based cooking spray or olive oil from an oil mister.
- Season with salt and black pepper then bake at 375 degrees, turning once until the slices are tender and lightly browned. Baking uses less oil than if you pan-fried the eggplant.
- While the eggplant is baking, start the onions over medium-high heat then reduce heat to medium-low and cook until nicely softened and turning golden. They don’t need to be fully caramelized because they will make the dish sweet.
- Add fresh garlic, spices and canned crushed tomatoes to the onions…
- Then start layering this Healthier Turkish Eggplant recipe in a casserole dish.
- Start with a layer of the tomato and onion combination….
- Then a layer of eggplant…
- More of the tomato and onion combination…
- More eggplant…
- The rest of the tomato and onion combination…
- Then bake in the oven!
- While the casserole is heating through, lightly toast a handful or so of pine nuts.
- Sprinkle the pine nuts over the casserole when it comes out of the oven and…
- And you’ve got a better, healthier version of the classic Imam Bayildi without all the fat and calories from all the olive oil.
Best of all, this Healthier Turkish Eggplant Casserole will make your vegan and vegetarian guests very happy! A dollop of Greek yogurt is all that’s needed (unless you’re serving to a vegan, of course!)
Healthier Turkish Eggplant Casserole serves four as a hearty vegetarian main course or eight as a side dish. If serving as a side dish, it’s perfect with roasted meat or poultry.
One slice is so decadent but no one will ever know it’s on the healthier side!
For more great vegetarian casserole recipes, be sure to check out my:
- Grains and Greens Casserole
- Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
- Summer Vegetable Parmigiana
- Black Bean and Yellow Squash Enchilada Casserole
- Zucchini, Yellow Squash and Quinoa Casserole
- Brown Rice Cheddar Kale Casserole
Turkish Eggplant Casserole – Imam Bayildi
Ingredients
- 2 large globe eggplants
- Olive oil for baking dish plus 2 tablespoons, for baking dish plus 2 tablespoons
- Cooking spray, preferably olive oil-based
- salt and freshly ground black pepper, to taste
- 2 large onions, halved and thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper or crushed red pepper flakes, or to taste
- 1 can (15-ounce) crushed tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup pine nuts, toasted
- Greek yogurt, optional
Instructions
- Preheat oven to 375 degrees. Brush a round baking dish with a small amount of olive oil.
- Slice eggplant into approximately 1/4-inch slices. Spritz eggplant with the olive oil-based cooking spray or with olive oil from an oil mister. Season with salt and black pepper to taste. Place on a parchment paper-lined baking dish and bake 25-30 minutes or until softened and lightly browned, turning once.
- Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the onions, reduce heat to medium-low and cook 15-18 minutes or until very soft and beginning to turn golden.
- Add the garlic, coriander, cumin and cayenne pepper and stir until garlic is fragrant, approximately 15 seconds.
- Stir in the tomatoes and heat through.
- Place a third of the tomato and onion combination in the bottom of the prepared baking dish.
- Top with half the eggplant, overlapping the eggplant as necessary.
- Spread a third of the tomato and onion combination over the eggplant.
- Top with remaining eggplant followed by the rest of the tomato and onion combination.
- Bake for 20-25 minutes or until heated through and bubbling.
- Sprinkle with toasted pine nuts and parsley.
Notes
- Can be made ahead to the point of baking 1-2 days ahead of time. Let sit at room temperature while the oven preheats.
- Can be frozen whole or in sections in airtight containers for up to 2 months.
- Thaw in the refrigerator or microwave.
- Reheat in the oven at 350 degrees or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What about the parsley and pine nuts? Not mentioned in the recipe.
Hi, Sherri, Thanks so much for your question. The parsley and pine nuts go on at the end. Recipe updated. Thanks so much!
This is truly amazing! I’ve spent years salting the eggplant slices and frying them in gallons of oil. So time consuming! With this recipe I regained my freedom! So easy and truly delicious. Thank you so much for this recipe!!
Hi, Colette, Thanks so very much and so glad you enjoyed! I think there are a lot of misconceptions about eggplant. Although I still salt and drain depending upon the recipe, it’s so darn good just the way it is. We grilled some the other night with just olive oil, salt and pepper and mmmwaaaah! Delish! Thanks again!
Very tasty dish. Some Kofta off the grill and a dish of steaming rice, that is what heaven must be like! Thank you for creating a healthier dish.
Hi, Arthur, Thanks so very much and so glad you enjoyed! Love your other heavenly menu items suggestions, too! Thanks again!
I adored this dish. I ate some cold for breakfast the next day!
I adored this dish. I ate some cold for breakfast the next day!
My dear Carol, this was wonderful! I served it with roasted chicken wings in a cornstarch dredge seasoned with Star. My sister made it with Italian seasoning since her hubs doesn’t like cumin. She really enjoyed it too! You rock!
Thanks so much, Julie! It really IS good!! I like the adaptation of using Italian seasoning your sister made–still keeps it in the Mediterranean realm! Some Imam Bayildi recipes call for cinnamon and I just can not do cinnamon in savory dishes so came up with the cumin-coriander combo. Thanks again and so glad you all enjoyed!
Eggplant is one of my favorite vegetables – so underrated! I’ve never heard of this dish before, but definitely look forward to trying it. The cumin and coriander are such vibrant spices. This is definitely a comfort food meal without being too heavy!
Thanks, Lauren! I’m right there with you. I think eggplant is totally underrated! It’s so versatile, too! Thanks again!