Imam bayildi is a beloved Turkish dish — aubergine stuffed with a sweet, slow-cooked filling of onion, tomato and garlic, served at room temperature in olive oil. The air fryer makes the aubergine meltingly soft. Here's how.
Key takeaways
Q: How do you make imam bayildi in an air fryer?
A: Soften aubergine, fill with onion, tomato and garlic, and air fry at 180°C (360°F) for 20–25 minutes, until meltingly soft.
Q: Hot or cold?
A: Traditionally served warm or at room temperature.
The method
Air fry whole or halved aubergines until soft, then open them up. Cook a generous filling of sliced onion, garlic, tomato and parsley in olive oil until sweet, and stuff it into the aubergine. Return to the air fryer to meld together until everything is soft and rich. Serve warm or at room temperature with bread.
The recipe
Air Fryer Imam Bayildi
Ingredients
- 2 aubergines
- 2 onions, sliced
- Tomatoes, garlic, parsley
- Olive oil
Method
- Air fry aubergines until soft; open up.
- Cook the onion-tomato-garlic filling.
- Stuff the aubergines.
- Air fry at 180°C to meld, ~10 min.
Tips
- Soften the aubergine first for a melting texture.
- Be generous with olive oil — it's key.
- Best made ahead and served at room temp.
Frequently asked questions
How do you make imam bayildi in an air fryer?
Soften aubergines in the air fryer, stuff with a sweet cooked filling of onion, tomato and garlic in olive oil, and air fry at 180°C until everything is meltingly soft.
Is imam bayildi served hot or cold?
Traditionally it's served warm or at room temperature, and it's often even better made ahead so the flavours meld.
Is it vegan?
Yes — it's a classic olive-oil vegetable dish with no meat or dairy, naturally vegan.