Turkish-Inspired Eggplant with Tomatoes – Imam Bayildi prepared in a skillet.
This Turkish-inspired eggplant with tomatoes has quickly become a family favorite. It’s a simple, flavorful dish that highlights tender eggplant, bright tomatoes, and warm Mediterranean spices.
My husband actually enjoys eggplant on its own, which encouraged me to experiment with different preparations. This version is inspired by the classic Turkish dish Imam Bayildi. There are many regional variations, and this recipe takes the essential flavors—eggplant, tomatoes, onions, garlic, parsley and a touch of cinnamon—and adapts them for an easy skillet-to-oven preparation.
To begin, slice the eggplant lengthwise and salt both sides. Let the slices rest about 20 minutes so excess moisture is released. Pat them dry with paper towels, then fry in batches in olive oil in a heavy skillet until lightly browned on both sides. Remove the fried slices and set aside.
Using the same skillet, add a little more olive oil and sauté chopped onions until translucent. Add minced garlic, chili flakes and a pinch of cinnamon, cooking briefly until fragrant. Stir in canned diced tomatoes and simmer to create a flavorful sauce. Add chopped flat-leaf parsley and season with sea salt and black pepper.
Remove about two-thirds of the sauce from the skillet, leaving a base of tomato mixture. Layer the fried eggplant slices in the skillet, covering each layer with sauce. Repeat until all slices and sauce are used. Cover the skillet with foil and transfer to a preheated oven to finish cooking. I like to sprinkle crumbled feta and extra parsley over the dish after baking for added richness and brightness.
This recipe is kid-friendly—when my toddler tried leftovers he loved them. The combination of savory tomato sauce, soft eggplant, and the mild warmth of cinnamon seems to win over even fussy eaters.
Below is the full recipe with ingredients and clear steps so you can recreate this comforting Mediterranean dish at home.
Turkish Inspired Eggplant with Tomatoes
Ingredients
- 1 large eggplant , sliced lengthwise
- 1 small yellow onion , chopped
- 2 garlic cloves , minced
- 15 oz can diced tomatoes
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chili flakes
- Olive oil (a few tablespoons, depending on absorption)
- Sea salt and black pepper
- 2 tablespoon flat-leaf parsley
- 2 tablespoon crumbled feta cheese
Instructions
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Preheat the oven to 400°F (200°C).
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Slice the eggplant lengthwise and season both sides with salt.
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Let the slices rest for about 20 minutes to draw out moisture, then pat dry with paper towels.
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Heat a tablespoon of olive oil in a heavy skillet and fry the first batch of eggplant slices until lightly browned on both sides. Repeat with remaining slices, adding oil as needed.
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Remove all fried eggplant from the skillet. Add another tablespoon of olive oil and sauté chopped onion until translucent, about 5 minutes.
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Add minced garlic, cinnamon and chili flakes, cooking for about 2 minutes until fragrant.
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Stir in the diced tomatoes and simmer for about 5 minutes. Add chopped parsley and season with sea salt and black pepper.
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Spoon out roughly two-thirds of the sauce from the skillet and reserve it. Lay a single layer of eggplant slices in the skillet and top with some of the sauce. Repeat layers until all eggplant and sauce are used.
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Cover the skillet with foil and bake in the oven for 35 minutes. Allow to rest a few minutes after removing from the oven.
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Sprinkle with crumbled feta and additional parsley before serving.
Adapted from a Turkish eggplant casserole recipe by Feed Me Phoebe, this skillet version keeps the same comforting flavors while simplifying preparation for a weeknight meal or a relaxed weekend dinner.
