How to make Imam Bayildi

Why cooks start here

Imam Bayildi is cooked the way Aegean olive-oil kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Imam Bayildi hails from the Aegean olive-oil kitchens, where it's prepared with a generous hand and a heart for sharing. This home-style version captures the essence of Turkish family cooking, where the salt is judged by feel and the olive oil flows freely. It's a dish that brings a taste of the Aegean to your table, celebrated for its simplicity and depth. The dish should melt in the mouth, with tender eggplants absorbing the sweet and savory notes of tomatoes and onions. The garlic and parsley add a fragrant lift, while the olive oil gives it a velvety texture. Seasoned with fine sea salt and a hint of black pepper, Imam Bayildi is a luxurious yet humble dish, perfect for sharing with friends and family.