Recipe
İmam bayıldı
"The imam fainted" - whole eggplants braised in olive oil with a sweet onion, tomato and garlic filling. A famous Ottoman meze, always served at room temperature.
İmam bayıldı takes about 80 minutes and makes 4 servings. Each serving has 463 kcal.
- Preparation
- 25 minutes
- Cooking
- 55 minutes
- Total time
- 80 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 463 kcal
- Protein
- 4.5 g
- Carbohydrates
- 26 g
- Fat
- 38.5 g
Ingredients
- Eggplant4 pcs
- Onion3 pcs
- Garlic6 cloves
- Tomatoes400 g
- Tomato paste1 tbsp
- Olive oil150 ml
- Sugar1 tsp
- Parsley30 g
- Salt1 pinch
Instructions
- 1
Peel the eggplants in lengthwise stripes, sprinkle them with salt and let them sit for 15 minutes, then pat thoroughly dry.
- 2
Fry the eggplants in about two thirds of the olive oil over medium-high heat, turning, until golden on all sides and half-soft. Set aside.
Tip: Do not be shy with the oil - legend says the imam fainted at how much olive oil the dish drinks, and that is exactly what makes it silky.
- 3
Slice the onions into thin half-moons and cook them slowly in the remaining oil with a pinch of salt until sweet and soft, about 10 minutes.
- 4
Add the sliced garlic, chopped tomatoes, tomato paste and sugar. Cook until the filling is thick and jammy, about 5 minutes.
- 5
Take the filling off the heat and stir in most of the chopped parsley.
- 6
Slit each eggplant lengthwise without cutting through, open a pocket and stuff it generously with the filling.
- 7
Lay the eggplants snugly in a wide pot, add a splash of water, cover and braise on low for about 25 minutes, until completely tender.
- 8
Let them cool in the pot and serve at room temperature, scattered with the rest of the parsley.
Tip: Resist eating it hot - the flavor settles and deepens as it cools, and it is even better the next day.
Cooking methods
On the stove
Two stages on the stove: a lively medium-high flame for frying the eggplants, then the lowest flame you have for the covered braise - the liquid should barely tremble. A heavy pot with a tight lid matters more than anything.
On induction
Fry the eggplants on level 7, sweat the onions on 4, then braise on 2 with the lid on. Induction holds a whisper-low simmer beautifully, so use that - the eggplants should never boil hard.
Over an open fire
Well suited to a Dutch oven: fry the eggplants over brighter embers, then move the pot to the edge of the fire, lid on, with a few coals underneath for a slow braise. Check occasionally that the bottom is not catching.
Recipe questions
- How long does this recipe take?
- Plan for about 80 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Fry the eggplants on level 7, sweat the onions on 4, then braise on 2 with the lid on. Induction holds a whisper-low simmer beautifully, so use that - the eggplants should never boil hard.
- Can I cook this recipe over an open fire?
- Yes. Well suited to a Dutch oven: fry the eggplants over brighter embers, then move the pot to the edge of the fire, lid on, with a few coals underneath for a slow braise. Check occasionally that the bottom is not catching.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, vegan, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
