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Imam Bayildi


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut the eggplant in half lengthways. Then carefully cut around the edges with a small sharp knife and cut out the middle using a knife and spoon, being careful not to pierce the skin. Finely chop the flesh and set aside the skins.
  • Heat a little oil in a pan and gently saute the onion and garlic until tender. Add the eggplant, tomatoes, parsley, cinnamon, seasonings and sugar. Mix well, turn the heat down a little and cook for about another 10 mins until fairly dry.
  • Then mound the mixture into the eggplant skins and place them in a heavy-based baking tray. Drizzle a little oil over the top and pour the tomato juice into the base of the tray. Cook for about 45 mins.
  • Serve the eggplant with a dollop of yoghurt on top, the pan juices spooned over and a sprinkling of coriander.


  • 2 eggplants
  • olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, chopped
  • 5-6 large ripe, red tomatoes, diced
  • ½ cup chopped fresh parsley
  • 1 tspn ground cinnamon
  • sea salt & freshly ground pepper
  • a pinch of sugar
  • 2 cups tomato juice
  • plain yoghurt
  • chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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