Imam Bayildi, also known as Turkish Eggplant Dinner Casserole, is a delightful dish that showcases the rich flavors of eggplant and tomatoes. This classic Turkish recipe is not only delicious but also a great way to enjoy healthy ingredients in a comforting casserole. Whether you are hosting a dinner or just want to treat yourself, Imam Bayildi is sure to please everyone at the table.
Why Make This Recipe
There are many reasons to try making Imam Bayildi. First, it features simple and fresh ingredients, making it a nutritious choice for any meal. Second, this dish is vegetarian and can be made vegan, making it suitable for a variety of dietary preferences. And lastly, it’s an easy recipe that allows you to enjoy the rich flavors of Turkish cuisine right at home. Plus, the aroma that fills your kitchen while it bakes will make everyone eager to taste it!
How to Make Turkish Eggplant Dinner Casserole (Imam Bayildi)
Making Imam Bayildi is a straightforward process. Follow these easy steps to create your own flavorful casserole.
Ingredients:
- 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pound, thinly sliced 1/4 inch thick lengthwise
- Sea salt
- Olive oil
- 1 small yellow onion, diced
- 2 large garlic cloves, minced
- 1/4 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 sit for 20 minutes. After that, pat the slices dry and set them aside.
- Heat a thin layer of olive oil in a large oven-proof skillet. 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, ensuring the eggplant doesn’t burn. Remove the eggplant to a plate.
- Add the diced onion to the skillet and sauté over medium heat until soft, about 5 minutes. Add the minced garlic, red chili flakes, 1/2 teaspoon sea salt, and a dash of cinnamon. Cook for one more minute until fragrant.
- Carefully pour in the diced tomatoes and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in half the parsley.
- If using an oven-proof skillet, remove 3/4 of the sauce to a bowl, leaving a thin layer behind. Otherwise, add 1/4 cup of the sauce to the bottom of an 8×8 casserole dish.
- Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Layer with sauce, and repeat with the remaining eggplant and sauce, like making 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 it to sit for 10 minutes before cutting. Garnish with the remaining parsley and serve warm or at room temperature.
How to Serve Turkish Eggplant Dinner Casserole (Imam Bayildi)
Imam Bayildi can be served as a main dish or alongside rice, bread, or a fresh salad. It pairs wonderfully with yogurt for a cooling effect. Feel free to present it in the skillet for a rustic look or transfer it to a serving platter for a more formal presentation.
How to Store Turkish Eggplant Dinner Casserole (Imam Bayildi)
After making Imam Bayildi, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it later, simply reheat it in the oven or microwave until warmed through. This casserole also tastes great the next day as the flavors develop even more!
Tips to Make Turkish Eggplant Dinner Casserole (Imam Bayildi)
- Don’t skip salting the eggplant before cooking. This step removes excess moisture and bitterness.
- Use fresh vegetables for the best flavor. Ripe, seasonal tomatoes are especially tasty.
- You can add other vegetables like bell peppers or zucchini for more variety.
- If you prefer a bit more spice, increase the amount of red chili flakes.
Variation (if any)
You can easily customize Imam Bayildi to suit your tastes. For example, you might add crumbled feta cheese on top before serving for added flavor, or use herbs like basil or oregano instead of parsley. Some people also like to include lentils or chickpeas for additional protein.
FAQs
Q: Can I make Imam Bayildi ahead of time?
A: Yes! You can prepare the casserole in advance and store it in the refrigerator. Just bake it before serving.
Q: Is this dish gluten-free?
A: Yes, Imam Bayildi is naturally gluten-free as it does not contain any wheat or gluten ingredients.
Q: Can I freeze Imam Bayildi?
A: Yes, you can freeze leftovers. Make sure to cool it completely before placing it in an airtight container. It can be frozen for up to three months. Reheat it in the oven when ready to enjoy!
