📝 About This Recipe
A legendary Ottoman dish, Imam Bayildi features tender eggplants slowly braised in an abundance of high-quality olive oil until they are buttery and melt-in-your-mouth. The name famously translates to 'the Imam fainted,' a testament to the intoxicating aroma of caramelized onions, sweet tomatoes, and aromatic garlic that fills the kitchen. This vegan masterpiece is traditionally served at room temperature, allowing the complex, silky flavors to fully develop and meld together.
🥗 Ingredients
The Eggplants
- 4 pieces Medium Eggplants (Italian or long slender varieties work best)
- 2 tablespoons Kosher Salt (for sweating the eggplants)
- 1/2 cups Extra Virgin Olive Oil (use high-quality oil for the best flavor)
The Aromatic Stuffing
- 2 large Yellow Onions (halved and thinly sliced into half-moons)
- 6 pieces Garlic Cloves (thinly sliced)
- 3 medium Roma Tomatoes (finely diced)
- 1 piece Green Bell Pepper (seeded and finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1/2 teaspoon Ground Cumin (optional, for warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 1/2 cup Water
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the eggplants by peeling them in a 'zebra' pattern, removing long strips of skin with a vegetable peeler so they appear striped. This helps them hold their shape while allowing the oil to penetrate.
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2
Cut a deep slit lengthwise down the center of each eggplant, being careful not to cut all the way through to the other side. Generously salt the insides and let them sit for 20 minutes to draw out any bitterness.
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3
While the eggplants sweat, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 10-12 minutes until soft and translucent, but not browned.
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4
Stir in the sliced garlic and diced green peppers. Cook for another 5 minutes until the peppers have softened and the garlic is fragrant.
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5
Add the diced tomatoes, sugar, cumin, and black pepper. Simmer the mixture for about 8-10 minutes until the tomatoes have broken down into a thick, jammy sauce. Stir in the chopped parsley and remove from heat.
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6
Rinse the eggplants thoroughly under cold water to remove the salt and bitter juices, then pat them completely dry with paper towels.
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7
In a clean wide skillet or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Lightly fry the eggplants on all sides for about 3-4 minutes per side until they are slightly softened and golden. Remove and drain on paper towels.
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8
Place the eggplants snugly into a baking dish or a deep skillet, slit-side up. Using a spoon, widen the slits and generously stuff each eggplant with the onion-tomato mixture, allowing some to overflow onto the top.
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9
Whisk together the water, lemon juice, and the remaining olive oil. Pour this liquid around the base of the eggplants in the pan.
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10
Cover the pan tightly with a lid or foil. Bring to a very gentle simmer on the stovetop over low heat, or bake in a 350°F (175°C) oven for 45-50 minutes, until the eggplants are completely tender and the liquid has reduced to a thick oil.
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11
Remove from heat and let the dish cool in the pan. This dish is best served lukewarm or at room temperature to allow the flavors to harmonize.
💡 Chef's Tips
Use the best extra virgin olive oil you can find; the oil is as much an ingredient as the eggplant itself. Do not rush the onion sautéing; slow-cooked onions provide the essential sweetness that defines the dish. Zebra peeling is crucial because it provides enough skin to hold the structure while allowing the flesh to turn creamy. If you have leftovers, they taste even better the next day as the eggplant continues to marinate in the flavored oil. Avoid using very large, seedy eggplants which can be tough; smaller, younger eggplants yield a much silkier texture.
🍽️ Serving Suggestions
Serve with a side of thick, strained Turkish or Greek yogurt seasoned with a pinch of salt. Accompany with warm, crusty sourdough or pide bread to mop up the flavorful olive oil. A side of simple buttery rice pilaf or bulgur wheat makes this a complete, satisfying meal. Pair with a crisp, dry white wine like a Sauvignon Blanc or a chilled Turkish Narince. Top with an extra sprinkle of fresh parsley and a few toasted pine nuts for added texture.