top of page
  • Writer's pictureCeline

Imam Bayıldı

Fragrant Turkish meat-stuffed aubergine dish with pine nuts and onions

Good frozen


  • 2 aubergines

  • 3 tbsp olive oil

  • 1 onion

  • 250g minced beef

  • 4 tbsp pine nuts

  • 10g chopped parsley

  • 1 tsp tomato paste

  • 2 tsp sugar

  • 75ml water

  • 1 tbsp lemon juice

  • 2 cinnamon sticks

  • 1 tbsp cinnamon

  • 1 tbsp paprika


Preheat the oven to 220 degrees.

Place the eggplants (skin side down) in a roasting pan. Brush with olive oil

and season with salt and pepper. Roast for 20 mins, until golden.

While the eggplants are cooking, heat the olive oil in a frying pan, and add the

onion, along with half the spices. Cook for 8 mins.

Add the meat, pine nuts, parsley, tomato paste, half the sugar, salt & pepper.

Cook for another 8 mins.

Place the remaining spices in a bowl, and add the water, lemon juice,

remaining sugar, cinnamon sticks.

Pour this spice mixture into the aubergine roasting pan.

Spoon the meat mixture onto the aubergine

Cover the pan with aluminum foil and cook for 1h30. During the cooking, baste

the aubergine with the sauce, and add more water if needed.

1 view0 comments

Recent Posts

See All


bottom of page