Imam biyaldi is a Turkish recipe for aubergines stuffed with onions, garlic, tomato and spices cooked in olive oil. This is my version of the recipe, as served to Shetland Wool Adventures tour guests over the summers of 2024 and 2025.
This is my version of the classic Turkish dish Imam biyaldi, which I served to my Shetland Wool Adventures tours guests at the Aald Harbour Hoose in Lerwick over the course of two years.
This recipe was initially the vegetarian main served as an alternative to my Slow-cooked Moroccan-style Shetland Lamb, but it was so delicious that it became part of the set meal.
This was served alongside the lamb and jewelled couscous with a selection of sides during our final meal at the end of each tour.
I have included a stock image of the technique for peeling the aubergines (which intrigued and impressed many a guest as I would prepare the dish while they were eating breakfast). I will share my own step-by-step progress and final images once I’ve taken them. First, I need to build my new food photography studio over the coming weeks.
Meantime, here’s the recipe for any of my guests who are looking for it.
It was a pleasure cooking for you all. x
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Imam Biyaldi Recipe – The Swooning Imam
Ingredients
- 3 medium aubergines
- 2 tbsp Shetland sea salt
- 3 brown onions finely sliced
- 6 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1 tsp cumin seeds crushed
- 1 tsp coriander seeds crushed
- 1 tbsp smoked paprika
- 2 tbsp tomato puree
- 1 vegetable stock pot
- 600 grams tinned chopped tomatoes (1.5 tins)
- 1 handful fresh parsley chopped
- 1 tsp Shetland sea salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp hot water
- 225 ml olive oil plus extra to fry aubergine and onions
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Equipment
Instructions
- Using a vegetable peeler, peel the skin off each of the 3 medium aubergines so they have stripes. Sprinkle generously with 2 tbsp Shetland sea salt and leave for 20 minutes for the liquid to come out.
- Peel, halve, and finely slice 3 brown onions. Heat a generous glug of olive oil a large saucepan and saute the onions over medium heat for 10-15 minutes, stirring frequently, until they soften and start to brown slightly.
- Meanwhile, add another generous glug of olive oil to another frying pan over medium-high heat. Brush the wet salt off the aubergines and fry them on all sides until golden.
- Finely slice 6 garlic cloves and add to the sliced onions. Cook for another few minutes while the aubergines fry.
- Add 1 tsp dried oregano, 1/2 tsp chilli flakes, 1 tsp cumin seeds (crushed), 1 tsp coriander seeds (crushed), 1 tbsp smoked paprika and 2 tbsp tomato puree to the onions and stir well.
- Add 600 grams tinned chopped tomatoes, 1 vegetable stock pot and 1 handful fresh parsley. Season well with 1 tsp Shetland sea salt and 1/2 tsp freshly ground black pepper.
- Remove the aubergines from the heat and use a knife to create a slit down the centre, from the stem to the fat end, taking care not to cut all the way through. Use tongs to open up the space.
- Fill each aubergine with the onion/tomato mixture.
- Add 3 tbsp hot water and 225 ml olive oil to the onion and tomato mixture remaining in the pan.
- Gently lay the stuffed aubergines on the top of the onion/tomato/olive oil mix. They'll sink down so that the liquid comes up at least halfway on the aubergines.
- Simmer over a low-medium heat for 30-45 minutes, until the fat end of the aubergine is tender (test with a cake skewer). Switch the heat off and leave the dish to come to room temperature.
Honey Wheat Bagels
Tried this on Sat night curled up on the couch with Inspector Monalbano & served in bowls with pitta bread! Scrummy (& Insp. Montalbano)!
This looks really fantastic – and is from an amazing sounding book, which I’ve never heard of before! Thanks for sharing
This looks wonderful, even if it doesn’t have a black cape. It’s a puzzling bit of instruction – I think it might mean peel away some stripes of the skin so that you have alternate stripes of black and stripes of peeled flesh. I’ve always used Claudia Roden’s recipe for this dish and that’s what she does. But I could be wrong.
I’ve went and had a look at her book – you’re right! She’s much clearer with the instruction (Method 2). I’ll try it that way next time. It’s such a fab dish!
Thank you, as always, for hosting such a fabulous bloggers challenge. I never would have learned of this fabulous recipe if it wasn’t for your challenge!
i’d like an Imam to come to Belleau Cottage and swoon please!… this looks absolutely stunning and a very welcome entry to random recipes… well done Gus for choosing such a wonderful book and recipe!… thanks so much for entering x