Turkish Eggplant Dinner Casserole (Imam Bayildi)
Introduction
Imam Bayildi is a traditional Turkish dish that shines a spotlight on eggplant. This delicious casserole is not only simple to make but also delivers a burst of flavors that will leave you satisfied. The combination of savory ingredients and tender eggplant makes this dish a perfect choice for any dinner gathering or family meal.
Why Make This Recipe
Why should you try making Imam Bayildi? First, it is a wonderful meatless dish that is filling and flavorful. The smoky taste of cooked eggplant, combined with aromatic spices and fresh tomatoes, brings a taste of the Mediterranean into your home. It’s also quite healthy, as it’s loaded with vegetables and can be enjoyed by vegetarians and meat-lovers alike. Plus, this casserole is perfect for meal prep!
How to Make Turkish Eggplant Dinner Casserole (Imam Bayildi)
Ingredients:
- 2 medium eggplant (or 4 small Italian eggplant), about 1 ¾ pounds, thinly sliced ¼ inch thick lengthwise
- Sea salt
- Olive oil
- 1 small yellow onion, diced
- 2 large garlic cloves, minced
- ¼ teaspoon red chili flakes
- Dash of cinnamon
- One 14.5 ounce can diced tomatoes
- 2 tablespoons finely chopped fresh parsley, divided
Directions:
- Preheat the oven to 350 degrees F.
- Lightly salt the eggplant slices and allow them to stand for 20 minutes. This helps remove bitterness. Pat the slices dry and set aside.
- Heat a thin layer of olive oil in a large oven-proof skillet (preferably cast iron). Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn’t burn.
- Remove the eggplant to a plate.
- In the same skillet, add the onion and sauté over medium heat until soft, for about 5 minutes.
- Add garlic, chili flakes, ½ teaspoon sea salt, and cinnamon. Cook for one minute more, until fragrant.
- Carefully pour in the tomatoes and simmer until thickened slightly, about 5 minutes. Remove from heat and stir in half of the parsley.
- If using an ovenproof skillet, remove ¾ of the sauce to a bowl, leaving a thin layer behind. Otherwise, add ¼ cup of sauce to the bottom of an 8×8 or comparable casserole dish.
- Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce, just like you would with a lasagna.
- Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minutes before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature.
How to Serve Turkish Eggplant Dinner Casserole (Imam Bayildi)
This dish can be enjoyed warm or at room temperature. Serve it as a main dish or alongside rice, bread, or a fresh salad. A dollop of yogurt on top can also enhance the flavors.
How to Store Turkish Eggplant Dinner Casserole (Imam Bayildi)
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the casserole for later use. Just be sure to let it cool completely before freezing.
Tips to Make Turkish Eggplant Dinner Casserole (Imam Bayildi)
- Make sure to salt the eggplant beforehand to draw out excess moisture. This helps to enhance flavor and texture.
- Feel free to adjust the spices to match your taste preferences. If you like it spicier, add more chili flakes!
- Use fresh herbs for the best flavor; parsley can also be easily replaced with dill for a different twist.
Variation
You can add other vegetables such as zucchini or bell peppers to the layers for more variety. Some recipes even include chickpeas for added protein.
FAQs
1. Can I use a different type of eggplant?
Yes, you can use different varieties of eggplant. Smaller varieties, like the Italian eggplants, work well too.
2. Is Imam Bayildi suitable for vegans?
Yes! This dish is entirely plant-based and perfect for vegans.
3. Can I make this dish in advance?
Absolutely! Imam Bayildi tastes great when made a day ahead. Just reheat before serving.
Enjoy your delicious Turkish Eggplant Dinner Casserole!
Imam Bayildi
Ingredients
Main Ingredients
- 2 medium medium eggplant, thinly sliced ¼ inch thick lengthwise (or 4 small Italian eggplant, about 1 ¾ pounds)
- to taste sea salt
- as needed olive oil for frying
- 1 small yellow onion, diced
- 2 large cloves garlic, minced
- ¼ teaspoon red chili flakes
- 1 dash cinnamon
- 1 14.5 ounce can diced tomatoes
- 2 tablespoons finely chopped fresh parsley, divided
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Lightly salt the eggplant slices and allow them to stand for 20 minutes to remove bitterness. Pat the slices dry and set aside.
Cooking
- Heat a thin layer of olive oil in a large oven-proof skillet over medium-high heat. Pan fry the eggplant in batches until golden brown on both sides, about 2 minutes per side, adding more oil as needed.
- Remove the eggplant to a plate.
- In the same skillet, add the onion and sauté over medium heat until soft, about 5 minutes.
- Add garlic, chili flakes, sea salt, and cinnamon. Cook for one more minute, until fragrant.
- Pour in the tomatoes and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in half of the parsley.
- If using an ovenproof skillet, remove ¾ of the sauce to a bowl, leaving a thin layer behind. Otherwise, add ¼ cup of sauce to the bottom of an 8x8 inch casserole dish.
- Arrange one layer of eggplant evenly in the skillet or dish. Slather with a layer of sauce, and repeat with remaining eggplant and sauce, similar to assembling lasagna.
- Cover with foil and bake in the oven for 45 minutes until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minutes before serving. Garnish with remaining parsley.
