Imam Bayildi

  • 5MINS
  • 40MINS
  • 116KCAL

NutritionPer Serving

  • Calories116
  • Carbs16g
  • Protein3.8g
  • Fat2.2g
  • Saturates0.4g
  • Sugars13g

Imam Bayildi - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

When NHS doctor and TV star extraordinaire Dr Ranj swapped scrubs for oven gloves on our podcast, he brought the humble aubergine as his ‘magic ingredient’. We wanted to try a dish that really showcases the taste and texture of aubergine but is still packed with flavour and suitable for those wanting to reduce their calorie intake too.

Dr Ranj - Pinch of Nom Slimming Recipes

This recipe is featured in Episode 9 of our podcast ‘The Magic Ingredient’, you can listen here:

When you’re in the fruit and veg aisle at the supermarket, the deep purple glossy aubergines can look a little bit intimidating if you’ve not used them before. They are similar to potatoes in the way they can absorb all the flavours into their flesh while cooking, so they are incredibly versatile.

This Turkish stuffed aubergine dish is traditionally doused in lashings of olive oil and is considered so delicious that its name translates to ‘The Imam Fainted’! We’ve reduced the fat and kept things simple, resulting in a dish that can be enjoyed by vegetarians and meat-eaters alike. Fresh lemony flavoured sumac and spices create a delicious, rich dinner.

You’ll be fainting with shock at it being only 116 calories a portion!

What diets is Imam Bayildi suitable for?

This Imam Bayildi recipe is suitable for vegan, vegetarian, dairy free and gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Imam Bayildi recipe?

  • You need to count 0 Points per portion of this Imam Bayildi recipe if you’re on WW Green.
  • You need to count 0 Points per portion of this Imam Bayildi recipe if you’re on WW Blue.
  • You need to count 0 Points per portion of this Imam Bayildi recipe if you’re on WW Purple.

Do you need any special ingredients to make Imam Bayildi?

Sumac is a spice that is often used in Mediterranean and Middle Eastern cooking. You should be able to find this in the spice aisle of your local supermarket.

This post contains affiliate links: what this means

A good quality baking tray is essential for so many of our recipes, and a a good one should last years. You can find them on Amazon.

You’ll need a decent knife to slice the aubergines lengthways, like this one.

How many calories are in Imam Bayildi?

There are 116 calories per portion in this Imam Bayildi, which means it falls into our Everyday Light category.

This Imam Bayildi is perfect if you’re following a calorie-controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Score the white flesh of the aubergine halves in a criss-cross pattern, without cutting through the skin at the bottom. Spray the halves all over with low calorie cooking spray.

Step 3

Lay the halves on a foil-lined baking tray, cut side up. Season with salt and pepper. Roast the halves in the middle of the oven for 30 minutes.

Step 3 pinchofnom.com

Step 4

While the aubergine is cooking, spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onions, pepper and garlic and sauté for 5 minutes, until the onion has softened.

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Add the tomatoes, paprika, sumac, cinnamon, oregano, sweetener and balsamic vinegar. Season with salt and pepper and and simmer for 5 minutes until the mixture has thickened and deepened in colour.

Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Remove the aubergine halves from the oven. Carefully press down the edges of each aubergine so that the criss-cross sections open up more, creating channels for the sauce to seep into. Spoon the tomato mix on top and place the aubergines back in the oven for 10 minutes.

Step 6 pinchofnom.com

Step 7

Remove from the oven and serve.

Step 7 pinchofnom.com

What could I serve with Imam Bayildi?

You could serve Imam Bayildi with fluffy rice and steamed vegetables, but it’s also delicious with some crunchy mixed leaves as a lighter meal. It also works well alongside some of our Middle Eastern inspired dishes:

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How do you know when Imam Bayildi is cooked?

You should roast Imam Bayildi until the aubergines are soft and have taken on the flavour of the sauce. This will take around 45 minutes in the oven in total.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Imam Bayildi in the fridge?

Ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Imam Bayildi in the fridge for approximately 3 days or so.

Can I freeze Imam Bayildi?

 Yes you can! This recipe can be frozen, but please remember to do the following:

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Imam Bayildi?

From chilled: This is best reheated in a moderate oven for 10-15 minutes until piping hot throughout.

From frozen: Allow to defrost overnight in the fridge and follow the reheating instructions above.

Imam Bayildi - Pinch of Nom Slimming Recipes

Our NEW cookbook Everyday Light is OUT NOW!

Imam Bayildi

This Turkish stuffed aubergine dish is packed with herbs and flavour and low in fat. Perfect for vegetarians and meat-eaters alike!
  • Prep Time
    5 MINS
  • Cook Time
    40 MINS
  • KCals 116
  • Carbs 16G
WW Points
  • 0 Green
  • 0 Blue
  • 0 Purple

Ingredients

  • 2 aubergines sliced lengthways in half
  • 2 red onions peeled and finely chopped
  • 1 red pepper deseeded and sliced
  • 4 garlic cloves peeled and minced
  • 1 400g (14oz) tin chopped tomatoes
  • ½ tsp sweet paprika
  • ½ tsp sumac or substitute 1 tsp lemon juice per 1/2 tsp of sumac
  • ½ tsp ground cinnamon
  • ½ tsp dried oregano
  • ½ tsp granulated sweetener
  • 1 tbsp balsamic vinegar
  • sea salt and freshly ground black pepper
  • low calorie cooking spray
  • fresh basil leaves to serve (optional)

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 220°C (fan 200°C/gas mark 7).
  2. Score the white flesh of the aubergine halves in a criss-cross pattern, without cutting through the skin at the bottom. Spray the halves all over with low calorie cooking spray.
  3. Lay the halves on a foil-lined baking tray, cut side up. Season with salt and pepper. Roast the halves in the middle of the oven for 30 minutes.
  4. While the aubergine is cooking, spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onions, pepper and garlic and sauté for 5 minutes, until the onion has softened.
  5. Add the tomatoes, paprika, sumac, cinnamon, oregano, sweetener and balsamic vinegar. Season with salt and pepper and and simmer for 5 minutes until the mixture has thickened and deepened in colour.
  6. Remove the aubergine halves from the oven. Carefully press down the edges of each aubergine so that the criss-cross sections open up more, creating channels for the sauce to seep into. Spoon the tomato mix on top and place the aubergines back in the oven for 10 minutes.
  7. Remove from the oven and serve.

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Our NEW cookbook Everyday Light is OUT NOW!

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2 comments

See what others have to say

Paula WallsMonday 18th May 2020

This was lovely. My husband being a typical meat eater told me after he had eaten this that he really enjoyed it although admitted he hadn’t been looking forward to it. He would happily eat it many more times, as of course so would I, Yum yum.

Reply

    Holly LevellMonday 18th May 2020

    Hi Paula, so glad you and your husband enjoyed this recipe!

    Reply

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