Imam Bayildi
Imam Bayildi is a classic Turkish dish of slow-braised eggplant stuffed with a savory mixture of onions, garlic, tomatoes, and herbs. Its name, which translates to 'the imam fainted,' is said to refer to either the deliciousness of the dish or the copious amount of olive oil traditionally used in its preparation. It is a staple of Ottoman and Turkish cuisine, often served as a meze or a light main course.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates and healthy fats, with the eggplant providing fiber and the olive oil offering monounsaturated fats. It is relatively low in protein and contains key nutrients like potassium, vitamin C, and antioxidants from the tomatoes and herbs. A typical serving contains approximately 250-350 calories, depending on the amount of olive oil used.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 11 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 350 mg |
| Potassium | 450 mg |
| Vitamin C | 15 mg |
| Vitamin A | 800 IU |
| Iron | 1.2 mg |
| Calcium | 40 mg |
| Magnesium | 30 mg |
| Vitamin B6 | 0.2 mg |
| Folate | 45 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is a celebrated example of 'zeytinyağlı' (olive oil-based) Turkish cuisine, where vegetables are slow-cooked to develop deep, rich flavors. Nutritionally, the cooking method allows the eggplant to absorb the beneficial compounds from the olive oil and other vegetables, making it a flavorful way to enjoy a vegetable-forward meal.
AI estimate may be inaccurate · Terms