Imam Bayildi

Rachel Allen's fabulous version of this famous Turkish spiced aubergine and tomato classic is quick to make and absolutely delicious
By Rachel Allen
Imam Bayildi
  • Rating:
  • Serves: makes about 25-30 crostini
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 aubergines, chopped into 2cm cubes
  • 50 ml olive oil
  • 1 tbsp cumin seeds, ground
  • 3/4 tbsp coriander seeds, ground
  • 1/4 tsp ground cardamom seeds, (from the green cardamom pod)
  • 3 large cloves garlic, grated
  • 450 g tomatoes, peeled and chopped, or 1 tin chopped tomatoes
  • 50 g sultanas
  • 2 tbsp chopped mint, coriander or parsley

To serve

  • crème fraîche
  • mint, or coriander leaves

Tips and Suggestions

This great spiced aubergine is so versatile -- delicious on top of crostini with a blob of crème fraîche, but fab too with grilled or barbecued lamb.
To peel tomatoes easily, put into boiling water for 10-20 seconds, then remove and peel.


1. Boil the aubergines in water with 1 teaspoon salt for 5 minutes. This will prevent them from absorbing too much oil. Drain them completely.

2. Heat the olive oil in a medium pan. Add the spices and cook for about 10-20 seconds, being careful not to let them burn.

3. Quickly add the garlic and aubergines and stir fry for 1 minute.

4. Add the tomatoes, and sultanas and season with salt and pepper. Cook uncovered until the tomatoes have softened and the mixture has thickened. Add the herbs. The mixture is best if it can sit around for an hour or more to let the flavours develop and mingle.

5. To serve; spoon a little of the mixture onto each crostini and top with 1/2 teaspoon crème fraîche and a mint or coriander leaf.

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