📝 About This Recipe
Legend has it that an Imam fainted with pure joy upon tasting this decadent dish, giving it the name 'Imam Bayildi' (The Imam Fainted). This cornerstone of Turkish cuisine features tender eggplants braised in an abundance of high-quality olive oil, stuffed with a rich, aromatic medley of caramelized onions, garlic, and sun-ripened tomatoes. It is a masterpiece of slow-cooking that transforms simple vegetables into a silky, melt-in-your-mouth delicacy that is naturally halal and vegan.
🥗 Ingredients
The Eggplants
- 4 pieces Medium Eggplants (firm, shiny, and slender)
- 1/2 cups Extra Virgin Olive Oil (high quality is essential for flavor)
- 1 tablespoon Salt (for drawing out moisture)
The Aromatic Filling
- 3 large Yellow Onions (halved and thinly sliced into half-moons)
- 6-8 pieces Garlic Cloves (thinly sliced, not crushed)
- 2 pieces Green Italian Peppers (seeded and finely chopped)
- 3 medium Roma Tomatoes (peeled and finely diced)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1/2 teaspoon Ground Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano (rubbed between palms to release oils)
Braising Liquid
- 1/2 cup Warm Water
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the eggplants by washing them and peeling strips of the skin lengthwise to create a 'zebra' pattern. Leave the green stalks intact for a beautiful presentation.
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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 slits and the flesh, then let them sit for 20 minutes to draw out any bitterness.
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3
Rinse the eggplants thoroughly under cold water to remove the salt and pat them completely dry with paper towels.
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4
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Lightly fry the eggplants on all sides until they are slightly softened and golden. Remove and set aside in a baking dish.
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5
In the same skillet, add another 2 tablespoons of olive oil. Sauté the sliced onions and green peppers over medium-low heat for about 10-12 minutes until they are soft and translucent, but not browned.
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6
Add the sliced garlic and cook for another 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute to remove the raw metallic taste.
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7
Stir in the diced tomatoes, sugar, black pepper, and dried oregano. Simmer the mixture for 10 minutes until the tomatoes have broken down into a thick sauce.
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8
Remove the skillet from the heat and stir in the fresh parsley. Taste and adjust seasoning with a pinch of salt if needed.
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9
Using a spoon, gently widen the slits in the fried eggplants. Stuff them generously with the onion and tomato mixture, allowing some to overflow beautifully.
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10
Whisk the remaining olive oil, warm water, and lemon juice together. Pour this liquid into the bottom of the baking dish around the eggplants.
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11
Cover the dish tightly with foil or a lid. Simmer on the stovetop over very low heat (or bake at 350°F/175°C) for 40-45 minutes until the eggplants are buttery soft and have absorbed the oil.
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12
Remove from heat and let the dish cool in the pan. Imam Bayildi is traditionally served at room temperature or even cold the next day to allow the flavors to fully mature.
💡 Chef's Tips
Choose eggplants that are similar in size to ensure they cook at the same rate. Don't be afraid of the olive oil; it is the 'sauce' of the dish and provides the signature silky texture. If your tomatoes aren't very ripe, add an extra teaspoon of tomato paste and a pinch more sugar. Always slice the garlic rather than mincing it to prevent it from burning and becoming bitter during the long braise. For a smoky twist, you can lightly char the eggplant skins over a gas flame before frying.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of thick, cold Turkish yogurt or Labneh. Pair with a side of buttery Turkish rice pilaf (Serehli Pilav) to soak up the aromatic oils. Enjoy with fresh, crusty sourdough or Pide bread for a light lunch. Accompany with a crisp Shepherd's Salad (Coban Salatasi) of cucumbers and tomatoes. A glass of chilled Ayran (salty yogurt drink) is the perfect traditional beverage pairing.