Main Course · Mediterranean · Vegetarian ·

Turkish Imam Bayildi with Toasted Pine Nuts

Name: Turkish Imam Bayildi with Toasted Pine Nuts
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Eggplants, 2 large, halved lengthwise; Olive oil, 4 tablespoons; Salt and pepper, to taste; Olive oil, 2 tablespoons; Onion, 1 large, finely chopped; Garlic cloves, 3, minced; Tomatoes, 3 ripe, chopped; Ground cumin, 1 teaspoon; Paprika, 1 teaspoon; Tomato paste, 2 tablespoons; Salt and pepper, to taste; Pine nuts, 1/4 cup, toasted; Fresh parsley, 2 tablespoons, chopped; Sumac, 1 teaspoon (optional); Broth, 1/2 cup, vegetable or chicken; Lemon juice, 2 tablespoons

Imam Bayildi, meaning "the imam fainted," is a classic Turkish dish of stuffed eggplants with onions, tomatoes, and spiced with toasted pine nuts.

4.3(63 reviews)

·By Ethan Brooks·July 30, 2025

Turkish Imam Bayildi with Toasted Pine Nuts — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Stuffed Eggplants

For the Filling

For the Topping

For the Sauce

Nutrition

Per serving

Calories: 306 kcal
Protein: 3.7 g
Carbs: 17.5 g
Fat: 26.8 g
Fiber: 5.5 g

Whole recipe

Total

Calories: 1222 kcal
Protein: 14.7 g
Carbs: 70 g
Fat: 107 g
Fiber: 22.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Eggplants 2 large, halved lengthwise	80	2	20	0.6	10
Olive oil 4 tablespoons	477	0	0	54	0
Salt and pepper to taste	0	0	0	0	0
Olive oil 2 tablespoons	239	0	0	27	0
Onion 1 large, finely chopped	60	2	14	0.2	2
Garlic cloves 3, minced	13	0.6	3	0	0.2
Tomatoes 3 ripe, chopped	66	3	15	0.8	5
Ground cumin 1 teaspoon	8	0.4	1	0.5	0.6
Paprika 1 teaspoon	6	0.3	1.2	0.3	0.6
Tomato paste 2 tablespoons	30	1.5	7	0	2
Salt and pepper to taste	0	0	0	0	0
Pine nuts 1/4 cup, toasted	223	4	5	23.4	1
Fresh parsley 2 tablespoons, chopped	1	0.1	0.2	0	0.1
Sumac 1 teaspoon (optional)	6	0.3	1.3	0.1	0.6
Broth 1/2 cup, vegetable or chicken	5	0.5	0.5	0.1	0
Lemon juice 2 tablespoons	8	0.1	3	0.1	0.1

These estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Eggplants

1
Preheat oven
Preheat the oven to 375°F (190°C).
2
Score eggplants
Score the flesh of the eggplants in a crisscross pattern.
3
Season eggplants
Brush the eggplant halves with olive oil and season with salt and pepper.

Creating the Filling

1
Heat oil
Heat olive oil in a skillet over medium heat.
2
Sauté aromatics
Add onions and garlic; sauté until soft and translucent.
3
Add spices and tomatoes
Stir in tomatoes, cumin, paprika, and tomato paste; season with salt and pepper. Let simmer for 10 minutes.
Tip: Do not overcook the filling as it will continue to cook in the oven. Use ripe tomatoes for a more robust sauce.

How to Make Turkish Imam Bayildi with Toasted Pine Nuts

Total time: 2 h · Yields 4 servings

1
Eggplant Assembly
Use a spoon to scoop out some flesh to make room for the filling. Fill the cavities with the tomato mixture.
2
Baking
Place stuffed eggplants in a baking dish. Mix broth and lemon juice; pour around the eggplants, cover with foil. Bake for 40 minutes.
3
Toasting & Finishing
Meanwhile, toast the pine nuts in a dry pan over medium heat until golden, stirring constantly.