Classic Imam Bayildi
Traditional dish · Turkish
A classic Turkish dish of eggplant stuffed with aromatic onions, garlic, tomatoes, and herbs, slow-cooked in olive oil until meltingly tender. The name translates to 'the Imam fainted', supposedly from its deliciousness.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Large eggplants4
- Onions4 large
- Garlic cloves6-8
- Tomatoes4 large
- Fresh parsley1 bunch
- Olive oil1 cup
- Lemon juice2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/2 cup
Steps
- 1
Wash eggplants and trim off the stems. Slice each eggplant lengthwise, about 3/4 of the way down, creating a pocket. Score the flesh inside the pocket in a criss-cross pattern. Sprinkle with salt and let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
Peel and thinly slice the onions. Mince the garlic. Dice the tomatoes. Chop the parsley.
- 3
In a large skillet, heat about half of the olive oil over medium heat. Add the sliced onions and cook until softened and lightly golden, about 15-20 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes, chopped parsley, lemon juice, salt, and pepper. Cook for 5-7 minutes until the tomatoes start to break down.
- 5
Preheat oven to 375°F (190°C).
- 6
Stuff the pockets of the eggplants generously with the onion-tomato mixture. Place the stuffed eggplants snugly in a baking dish.
- 7
Pour the remaining olive oil and water into the bottom of the baking dish. Cover the dish tightly with foil.
- 8
Bake for 45-60 minutes, or until the eggplants are very tender. Remove foil for the last 10-15 minutes if you want them slightly browned.
- 9
Let cool slightly before serving. Can be served warm or at room temperature.
