Imam Bayildi
Dive into the rich, aromatic world of Ottoman-inspired cuisine with Imam Bayildi, a beloved Turkish dish that translates to "The Imam Fainted"—a nod to its legendary flavor. This vegan masterpiece features tender eggplants stuffed with a savory medley of caramelized onions, ripe tomatoes, garlic, and fresh parsley, delicately seasoned with olive oil, sugar, and spices. Slow-baked to perfection, the eggplants soak up a tangy lemon-infused broth, creating an irresistibly juicy and flavorful result. Traditionally served at room temperature, Imam Bayildi is a quintessential Mediterranean comfort food that's perfect as a light main course or a stunning side dish. Whether you're embracing a plant-based lifestyle or exploring new global recipes, this dish is a celebration of simple ingredients elevated by thoughtful preparation.
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Recipe Information
Ingredients
- 4 Eggplants (medium-sized)
- 120 ml Olive oil
- 2 Onion (large, thinly sliced)
- 4 Tomatoes (ripe, diced)
- 4 Garlic cloves (minced)
- 30 g Parsley (fresh, chopped)
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Lemon juice
- 120 ml Water
Instructions
Wash the eggplants and make lengthwise slits on one side of each, without cutting all the way through. Sprinkle with a little salt and set aside for 20 minutes to draw out their bitterness. Rinse and pat them dry with a paper towel.
In a large skillet, heat half of the olive oil over medium heat. Sear the eggplants on all sides until lightly golden and slightly softened. Remove them from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the onions until they are soft and translucent, about 5 minutes.
Add the garlic and cook for another 2 minutes until fragrant.
Stir in the diced tomatoes, parsley, sugar, salt, and black pepper. Cook the mixture for 5-7 minutes until it thickens slightly.
Preheat your oven to 180°C (350°F).
Place the eggplants in a baking dish, slit side up. Gently open the slits and stuff them with the onion-tomato mixture. Spread any remaining mixture around the eggplants in the dish.
Mix the water and lemon juice, then pour it into the baking dish around the eggplants.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the eggplants are completely tender and aromatic.
Allow the dish to cool to room temperature before serving, as Imam Bayildi is traditionally enjoyed warm or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 43.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
