A fresh roasted aubergine and lemon sumac dish that's perfect for vegetarians and meat eaters alike!
Also in these categories:
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.
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?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
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.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
we have your picture
Now we have your Hint & tip
we’ll check them over.
- Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
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.
Preheat the oven to 220°C (fan 200°C/gas mark 7).
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.
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.
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.
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.
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.
Remove from the oven and serve.
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:
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.
ORDER Our NEW cookbook Budget NOW
This Turkish stuffed aubergine dish is packed with herbs and flavour and low in fat. Perfect for vegetarians and meat-eaters alike!
- KCals 116
- Carbs 16G
- Preheat the oven to 220°C (fan 200°C/gas mark 7).
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
We agreed with Slimming World to remove their trademarked terms from our website
Love this Imam Bayildi recipe? Tag us!