A wonderful combination of eggplant, tomato, onion, garlic, cinnamon, dill, and more all in one bowl!
Imam Bayildi, a popular Turkish dish, is typically served in the skins of eggplants. It has a very lovely presentation and is full of flavor. This twist on the traditional recipe is simply served in a bowl. It still has the flavor but is a little less work. We're calling this Imam Bayildi in a Bowl.
How to Make Imam Bayildi in a Bowl
Gather all the ingredients which include eggplant, onion and garlic, a can of diced tomatoes, spices and herbs, a little coconut sugar, and pine nuts.
The detailed recipe is below, but here are the basics.
Chop, slice, and measure the ingredients. It's best to have the eggplant cut into 1/2" cubes so it cooks through.
You'll start by cooking the onions, then adding the garlic.
Add the eggplant and let cook and sweat while stirring occasionally.
Then add the diced tomatoes along with the liquid and cook more.
Add the rest of the ingredients except the pine nuts and let cook a few more minutes.
Serve in bowls and top with pine nuts.
And that's the jist! This bowl can be eaten as a side dish or as a meal. Enjoy!
Can I use fresh tomatoes?
Yes, in fact that's even better. Using a can of diced tomatoes is simply a little quicker. If you use fresh tomatoes, use 1 3/4 cups chopped tomato.
It's getting little dry, what should I do?
If it feels like the liquid is cooking out too much, you can add a little water or avocado oil as it's cooking. Start with 1 tablespoon.
Where can I find pine nuts?
Most grocery stores have pine nuts. They are quite expensive, so usually I buy a small bag typically located in the baking aisle.
If you have leftovers, store in an airtight container in the refrigerator for up to one week.
Leftovers can also be frozen for up to 3 months.
Imam Bayildi in a Bowl
- 3 tbsp extra virgin olive oil divided
- 1 medium yellow onion halved then sliced
- 4 garlic cloves minced
- 1 large eggplant peeled and chopped into 1/2" cubes
- 1 can diced tomatoes
- 1/2 tsp sea salt plus additional sprinkle
- 1 tsp cinnamon
- 2 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tsp coconut sugar
- 4 tbsp pine nuts
- Prep the ingredients by halving the onion and cutting into slices. Mince the garlic cloves. Peel the eggplant and cut into approximately 1/2" cubes. Chop the dill and parsley.
- Heat a skillet on medium heat on the stove and then add 2 tablespoons of olive oil. When oil is hot, add the sliced onions. Sauté onions, stirring occasionally, until soft and translucent. This should take about 4-5 minutes.
- Add the minced garlic and cook for 30 seconds, stirring frequently.
- Add the final tablespoon of olive oil and the chopped eggplant, then sprinkle with a little sea salt. Cook for 5 minutes, stirring occasionally.
- Stir in the can of diced tomatoes (with juice) and add the 1/2 teaspoon of sea salt. Cook for 5 more minutes.
- Add the cinnamon, dill, parsley, and coconut sugar and stir to combine. Cook another 3-5 minutes stirring occasionally.
- Remove from the stovetop. Add salt and pepper to taste.
- Divide into 4 bowls and top each bowl with 1 tablespoon of pine nuts.