Imam Bayildi is a beloved Turkish staple that translates to “the imam fainted,” said to describe the sheer deliciousness of the dish. This vegan-friendly meal features tender eggplant halves stuffed with a savory mixture of onions, tomatoes, and garlic, then slow-braised in generous amounts of olive oil. The result is incredibly soft, flavorful eggplant that absorbs the rich, aromatic juices. Its perfect for weeknight dinners or as a side dish for gatherings. Serve it warm or at room temperature for the best texture and flavor.
Imam Bayildi (Braised Eggplant With Tomatoes
Description
Imam Bayildi is a beloved Turkish staple that translates to "the imam fainted," said to describe the sheer deliciousness of the dish. This vegan-friendly meal features tender eggplant halves stuffed with a savory mixture of onions, tomatoes, and garlic, then slow-braised in generous amounts of olive oil. The result is incredibly soft, flavorful eggplant that absorbs the rich, aromatic juices. Its perfect for weeknight dinners or as a side dish for gatherings. Serve it warm or at room temperature for the best texture and flavor.Ingredients
Directions
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Cut off the stem of each eggplant. Peel each eggplant lengthwise, leaving 4 evenly spaced 1-inch wide strips of peel intact for decoration.
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Slice between the remaining peel strips to cut each eggplant in half lengthwise.
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With the cut side up, make three or four 4-inch long lengthwise slashes through the thickest part of each half, spacing the slashes about 1 inch apart.
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Sprinkle the eggplants with 1 tablespoon of salt and arrange them in layers in a large flat bowl or pan.
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Pour enough cold water to cover the eggplants by 1 inch. Weight them down with a heavy plate and let rest at room temperature for at least 30 minutes to draw out bitterness.
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Meanwhile, drop onion rings into a large colander set in a deep plate. Sprinkle with 3 tablespoons of salt, turning to coat evenly.
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Let onions stand for at least 30 minutes, then rinse under warm water and squeeze dry. Place in a bowl, add tomatoes and remaining 2 teaspoons of salt, and toss thoroughly.
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Drain eggplants, rinse under cold water, and pat dry with paper towels.
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Pour 2 tablespoons of olive oil into a heavy casserole large enough to hold the eggplants in one layer. Arrange eggplants cut side up in the casserole.
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Force as much of the onion-tomato mixture as possible into the slashes of each eggplant half, spreading the rest on top.
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Place one garlic clove on each eggplant half. Drizzle the remaining 6 tablespoons of olive oil over the dish.
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Pour in 1 cup of water and bring to a boil over high heat.
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Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until eggplants are very tender.
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Cool in the casserole to room temperature.
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Arrange eggplants on a serving platter, spoon the cooking juices around them, and sprinkle with chopped parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 18.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.2mg1%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 2.2g9%
- Sugars 2.6g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is traditionally served warm or at room temperature. The flavors meld beautifully as it sits, making it excellent for meal prep.
If using canned tomatoes, ensure they are well-drained to prevent the dish from becoming too watery.
The salting step for both eggplant and onion is crucial for removing bitterness and excess moisture, resulting in a better texture.
