Imam Bayildi
Imam Bayildi is a legendary Ottoman dish of whole eggplants stuffed with a sweet and savory mixture of onions, garlic, and tomatoes, then slowly braised in abundant olive oil until meltingly tender. The name means the imam fainted, said to describe how overcome with pleasure the dish can make you feel.
Whole eggplants slowly braised in olive oil and stuffed with sweet onion tomato filling.
Nutrition per serving
Ingredients
Main
Filling
Cooking
Seasoning
Instructions
Prepare the Eggplants
Cut a deep lengthwise slit in each eggplant without cutting all the way through. Rub generously with salt inside and out and let sit for 20 minutes, then pat dry thoroughly with paper towels.
Make the Filling
Heat half the olive oil in a wide pan over medium-low heat. Cook onions and garlic very gently for 20 minutes until completely softened and golden. Add tomatoes and sugar, season with salt, and cook for a further 10 minutes.
Stuff and Braise
Open each eggplant slit gently and fill generously with the onion and tomato mixture. Place stuffed eggplants in a deep braising pan, pour the remaining olive oil and a cup of water around them, cover, and cook over low heat for 40 minutes.
Rest and Serve
Remove from heat and allow the eggplants to cool completely in the pan, as the dish is traditionally served at room temperature with the braising juices spooned over the top and fresh parsley to garnish.
Substitutions
Common mistakes
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