Imam Bayildi (Turkish Baked Tomato and Aubergine)

Imam Bayildi (Turkish Baked Tomato and Aubergine)



4 large vine tomatoes
2 aubergines
freshly ground black pepper
6 small onions, finely sliced
4 garlic cloves, crushed
15 coriander seeds, crushed
10g of oregano leaves
200ml of olive oil


Serves 4

1. Begin with the onion base. Add the sliced onions to a heavy-bottomed pan with the crushed garlic and coriander seeds, the fresh oregano and olive oil

2. Place over a medium heat and cook for about 30 minutes, stirring regularly to ensure the mixture is soft, fragrant and evenly cooked. Divide between 4 small copper pans or ovenproof dishes, ensuring each is half full

3. Preheat the oven to 190°C/gas mark 5

4. For the top layer, cut the aubergines in half lengthways and slice each into thin semi-circles. Repeat with the large vine tomatoes to create similar sized semi-circle slices

5. Arrange the slices on top of the onion mixture, alternating the tomato and aubergine until the pans (or dishes) are full – the vegetables will shrink slightly as they cook so should be packed in as tightly as possible

6. Season the tops with salt and pepper, place on a baking tray and bake in the oven for 30 minutes, or until the vegetables are softened and just turning golden-brown on top

7. Carefully drain any excess oil from the pans and serve hot. Alternatively, allow to cool completely then reheat in the oven for 10–15 minutes to serve

< Back

Fact 11

Did You Know?

If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.

Andy Roe

Meet the grower

Andy Roe

Andy has been growing tomatoes for 26 years at Flavourfresh in Banks, near Southport Merseyside wher…

Read More