Imam Bayildi (stuffed aubergine)

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Imam Bayildi (stuffed aubergine)

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Adjust Servings:
3 small Italian Aubergine
3 tablespoons Olive oil
1 teaspoon Sea salt
1/2 teaspoon White pepper
3 cups cooked Brown rice I used curried brown rice, but plain cooked brown rice will work as well.
1 tablespoon Dried onion
1/4 teaspoon Garlic powder
1/4 teaspoon ground Cinnamon
1/2 teaspoon dried Oregano
1/8 teaspoon Cayenne pepper
6 Vine tomatoes
1/2 cup grated Non-dairy Parmesan-like cheese
2 tablespoons Pine nuts
2 tablespoons red wine Vinegar
2 tablespoons Parsley

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This Turkish dish brings the best of the Mediterranean diet and flavours to your table. The variety of textures in this dish will truly surprise you!

  • 1 hour
  • Serves 3
  • Easy




This incredible dish originates in Turkey, and is one of the best Mediterranean aubergine dishes you can enjoy in the country. It’s also a perfect dish to prepare to re-use leftover rice. Here, I have used curried brown rice, but plain brown rice will work as well!

The aubergine is brushed with olive oil, seasoned with salt and pepper, and oven-baked for 40 minutes. Once soft and slightly charred, you pull aside its pulp with the help of two spoons, and then you stuff it with rice sautéed in a spice mix, together with vegan cheese, vine tomatoes, pine nuts, and red wine vinegar.

Finally, you sprinkle with vegan-Parmesan cheese and bake for more 5 minutes. Sprinkle with fresh parsley and serve!

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50 minutes

Prepare the aubergines

Pre-heat the oven to 400 degrees. Cover a rimmed baking tray with parchment paper, then put it in the oven while pre-heating.

Rinse well the aubergines, halve them lengthwise and make diamond incisions in their pulp with a sharp knife. Brush them with olive oil, then season with salt and white pepper.

Take the baking tray out of the oven and place the aubergines in it, face down. Put the tray in the oven and bake for 40 minutes.

10 minutes

Season the rice

Heat 2 tablespoons of olive oil in a skillet. In a small bowl, mix together the dried onion, garlic powder, sea salt, oregano, cinnamon, and cayenne pepper. Add the spice mix to the oil and cook for 30 seconds, stirring continuously.

Rinse well the vine tomatoes and quarter them.

Add the cooked rice, the tomatoes, red wine vinegar, and pine nuts. Cook for 30 more seconds, then take off the heat. Add 1/3 cup of vegan Parmesan-like cheese and stir to incorporate.

Set aside and wait for the aubergines to complete baking.

10 minutes

Stuff the aubergines and finish cooking

Take the aubergines out of the oven. Gently flip them, then, with the help of two forks, push the pulp on the sides. It should be soft and creamy.

Stuff each aubergine with the rice, pushing it well inside the aubergine with the back of a spoon. Sprinkle with some more vegan Parmesan-like cheese and put back in the oven for 5 minutes.

Finally, take the tray out of the oven.


Garnish and serve

Transfer the aubergines to the serving plates, then sprinkle with fresh parsley. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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