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Posted by on Aug 21, 2013 in International, Veggies | 0 comments

Imam Bayildi(Baked Eggplant boat)

Imam Bayildi(Baked Eggplant boat)

Whats in the name?

It is a Turkish eggplant dish.As legends goes,aroma of the dish or the copious amount of olive oil used in the preparation overwhelmed the Imam(priest) and he fainted (out of joy heart palpitations ?)as the dish was served.

Whatever may be the reason,i can tell you that if you are eggplant lover,you will love the dish.If you do not like eggplant,like my family,you should still give it a try.Filling is very satisfying.


I translated this dish in English as ‘Baked Eggplant boat’because that’s how it looked like to me.

  • If you do not like eggplant,use the similar filling(pepper,onion,tomatoes etc) to zucchini or bell pepper.
  • I used big Italian eggplants.It works best with the filling.My family ate the filling and discarded the eggplant shell.
  • You can use Chinese eggplants.It will look more like a canoe  then a boat 🙂
Imam Bayildi

Imam Bayildi

Imam Bayildi(Baked Eggplant boat)


  1. 1 Italian Eggplant
  2. 1 medium onion chopped
  3. 1 red bell pepper chopped
  4. 2 medium tomatoes chopped
  5. 3-4 cloves of garlic crushed
  6. Handful of chopped parsley
  7. salt
  8. pepper
  9. oil
  10. Water(hot boiling)


  1. Cut the eggplant in half,length wise.
  2. Scoop out the eggplant pulp.
  3. In a pan,add oil.
  4. Add onion,garlic,bell pepper and eggplant pulp to it.
  5. Cook it until its soft.
  6. Season it with salt and pepper.
  7. Add some chopped parsley to it it.
  8. Assembling
  9. Preheat oven to 350F.
  10. Take the filling out and put it in a bowl.
  11. In a same pan,add the eggplant shell and let it get crisped a little.
  12. Take it out.
  13. In a baking dish,arrange the eggplant shell.
  14. Fill the eggplant shell with filling mixture.
  15. Add the hot boiling water to the baking dish,halfway covering the eggplant.
  16. Cover the dish with aluminium foil.
  17. Bake it for 45-60 mins.Water should be mostly absorbed and eggplant shell must be tender.
  18. Sprinkle it with some fresh parsley.Drizzle of olive oil.
  19. Serve it as a side dish/with bread/yogurt dip.

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