Turkish Inspired Eggplant with Tomatoes – Imam Bayildi made right in a skillet.
Turkish Inspired Eggplant with Tomatoes has quickly become a family favorite in our home. It channels the flavors of the classic Imam Bayildi—soft eggplant, bright tomatoes, sweet onions, garlic and a hint of warming spice—prepared simply in a skillet and finished in the oven. The result is comforting, aromatic and satisfying.
Eggplant is one of those vegetables that my husband actually enjoys on its own, so I often look for new ways to feature it. This recipe draws on Mediterranean elements and keeps things straightforward: eggplant slices are salted to draw out moisture, lightly fried so they develop color, then layered with a fragrant tomato-onion sauce that includes garlic, cinnamon and chili flakes for gentle warmth. A scattering of fresh parsley and crumbled feta at the end lends freshness and a salty finish.
The technique is forgiving and adaptable. If your eggplants absorb more oil, add another tablespoon of olive oil as needed. You can use fresh tomatoes when they’re in season or a good-quality canned diced tomato for convenience year-round. While there are many regional variations of Imam Bayildi, this skillet-and-oven approach keeps the flavors true to the spirit of the dish while making it easy to prepare on a busy evening.
To prepare, slice the eggplant lengthwise, salt the slices and let them rest for about 20 minutes so they release excess water. Pat them dry, then fry in a heavy skillet in batches until lightly browned on both sides. Use a neutral or fruity olive oil and a sturdy pan—cast iron works well. After frying, sauté onions in the same skillet until translucent, add garlic, cinnamon and chili flakes, then add the tomatoes and simmer briefly to concentrate the sauce. Stir in chopped flat-leaf parsley, reserve a portion of the sauce, and begin layering eggplant and sauce in the skillet. Cover with foil and finish in the oven until the flavors meld and the eggplant is tender. A final sprinkle of crumbled feta and additional parsley brightens the dish.
This version is mild enough for picky eaters yet complex enough to delight adults. When I made it for my husband and myself, I hadn’t planned to offer any to our toddler, but he insisted the next day and ended up devouring almost all the leftovers. The sweet tomato sauce and soft eggplant were a big hit with him—proof that this simple Mediterranean dish can win over even fussy eaters.
Turkish Inspired Eggplant with Tomatoes
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Servings: 2 | Author: Edyta
Ingredients
- 1 large eggplant, sliced lengthwise
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 15 oz can diced tomatoes (or about 2 cups fresh tomatoes, chopped)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes (adjust to taste)
- Olive oil, a few tablespoons (depending on how much the eggplant absorbs)
- Sea salt and freshly ground black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplant lengthwise and season both sides with salt. Let the slices sit for 20 minutes to draw out excess moisture.
- Pat the eggplant slices dry with paper towels to remove the released water.
- Heat about 1 tablespoon of olive oil in a heavy skillet or cast-iron pan. Fry a first batch of eggplant slices until lightly browned on both sides. Repeat with remaining slices, adding oil as needed. Remove the fried slices and set aside.
- Add another tablespoon of olive oil to the skillet, then add the chopped onion. Cook until translucent, about 5 minutes.
- Add minced garlic, cinnamon and chili flakes and cook for about 1–2 minutes until fragrant.
- Add the diced tomatoes and simmer for about 5–10 minutes to allow the sauce to thicken slightly. Stir in the chopped parsley and season with salt and pepper to taste.
- Remove roughly two-thirds of the sauce from the skillet into a bowl or measuring cup. Arrange a layer of fried eggplant slices in the skillet, spoon some sauce over them, then add another layer of eggplant and sauce. Continue layering until all eggplant and sauce are used.
- Cover the skillet with foil and bake in the preheated oven for about 35 minutes. Let it rest a few minutes after removing from the oven.
- Sprinkle with crumbled feta and additional parsley before serving. Serve warm with crusty bread, rice, or a simple salad.
Adapted from Turkish Eggplant Casserole with Tomatoes (Imam Bayildi) by Feed Me Phoebe.
