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Imam Bayildi Wraps

(Sweet Spiced Aubergine)

This dish is usually served in aubergine shells, however I prefer to use it as a hot wrap filling.

You will need to make or buy some tortilla wraps to serve. 


  • 2 tbsp Olive Oil

  • 2 Onions, very finely chopped

  • 4 small or 2 large Aubergines (or Egg Plants for my American friends) 

  • 4 tinned Plum Tomatoes, finely chopped

  • 2 oz Sultanas

  • 2 tsp Ground Mixed Spice

  • 2 tsp Sugar

  • 2 Garlic Cloves, crushed or finely chopped

  • 2 Bay Leaves


Add the olive oil and the onion to a pan and gently cook until just soft.


Finely chop the aubergine and add to the onions, along with the remaining ingredients.  Cook (covered) over a medium heat for 15 - 20 minutes.


It's at this point you may see where this dish's other name, The Fainting Imam, comes from. The smell is divine and definitely worth a little swoon! Traditionally this mix was scooped into aubergine shells and served cold, however I prefer it still warm.


Pull out the bay leaves, then divide your mixture between the tortillas and wrap them up in the usual way for serving.

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