İmam Bayıldı (The Imam Fainted)
A classic Turkish dish of eggplants stuffed with a savory mixture of onions, tomatoes, and garlic, then slow-braised in abundant olive oil until meltingly tender. The name, 'The Imam Fainted,' is said to refer to the dish's rich flavor, the amount of olive oil used, or perhaps its perceived expense.
🧂 Ingredients
- 4 Medium eggplants(About 200-250g each. Choose firm, glossy eggplants with smooth skin.)
- 3 Yellow onions(Large, finely chopped)
- 4 Ripe tomatoes(Medium, finely chopped (or 1 can, 400g, diced tomatoes, drained))
- 6 cloves Garlic(Minced)
- 200 ml Extra virgin olive oil(Plus more for frying and baking. A generous amount is traditional and essential for flavor.)
- 1/2 cup Fresh parsley(Chopped, plus extra for garnish)
- 1 tsp Granulated sugar(To balance the acidity of the tomatoes)
- to taste Salt(For seasoning)
- to taste Black pepper(Freshly ground)
- 1/2 cup Water(For braising)
👨🍳 Instructions
- 1
Prepare the eggplants: Peel the eggplants lengthwise, leaving about 1/3 of the skin on in stripes for visual appeal and texture. Cut off the stem end. Make a deep slit lengthwise down the center of each eggplant, being careful not to cut all the way through to the bottom. This creates a pocket for the filling. Place the prepared eggplants in a bowl of salted water for about 30 minutes to draw out bitterness and prevent browning.
⏱️ 30 minutes (including soaking) - 2
Pre-cook the eggplants: Drain the eggplants and pat them thoroughly dry with paper towels. Heat about 100ml of olive oil in a large skillet over medium-high heat. Carefully place the eggplants in the hot oil, cut-side down first, then turning to brown on all sides until they begin to soften and turn golden. This should take about 5-7 minutes per eggplant. Remove the eggplants from the skillet and place them on a plate lined with paper towels to drain excess oil. Reserve the skillet with the remaining oil.
⏱️ 15-20 minutes - 3
Prepare the filling: Add the remaining 100ml of olive oil to the same skillet (or a clean one if needed) over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chopped tomatoes, sugar, salt, and pepper. Cook, stirring occasionally, until the tomatoes have broken down and the mixture has thickened slightly, about 10-15 minutes. Stir in the chopped parsley.
⏱️ 25-30 minutes - 4
Stuff and braise the eggplants: Preheat your oven to 180°C (350°F). Gently open the slit in each pre-cooked eggplant and generously stuff the filling into the pocket. Arrange the stuffed eggplants snugly in a baking dish. Pour the 1/2 cup of water around the eggplants in the baking dish. Drizzle a little extra olive oil over the top of each stuffed eggplant. Cover the baking dish tightly with aluminum foil.
⏱️ 10 minutes - 5
Bake until tender: Place the covered baking dish in the preheated oven. Bake for 45-60 minutes, or until the eggplants are completely tender when pierced with a fork and the flavors have melded. If the liquid has evaporated too much, you can add a splash more water. Remove the foil for the last 10 minutes of cooking if you wish to get a little browning on the filling.
⏱️ 45-60 minutes - 6
Rest and serve: Let the İmam Bayıldı rest for at least 15-20 minutes before serving. This allows the flavors to settle. Garnish with fresh parsley. It is traditionally served at room temperature or lukewarm.
⏱️ 20 minutes (resting)
💡 Pro Tips
- ✓Generous use of good quality olive oil is not just traditional but essential for the authentic flavor and texture of İmam Bayıldı.
- ✓For best results, serve at room temperature or slightly chilled. The flavors deepen as it cools.
- ✓The name 'İmam Bayıldı' (The Imam Fainted) is a testament to the dish's richness, the abundance of olive oil, or perhaps its perceived costliness in historical times.
- ✓Ensure your tomatoes are ripe and flavorful for the best filling.
- ✓Don't skip the step of soaking the eggplants; it helps remove bitterness and excess moisture.
🔄 Variations
- Add a layer of thinly sliced bell peppers (green or red) to the filling for extra flavor and color.
- For a non-vegetarian version, brown some ground lamb or beef and add it to the onion mixture before adding tomatoes.
🥗 Nutrition
Per serving