Imam Bayıldı

Turkish-style stuffed aubergine. Imam Bayıldı literally means “the imam fainted” – either from delight or shock when he heard how much olive oil was used. This classic Turkish dish is fully vegetarian, packed with flavour, and traditionally served warm or at room temperature.

Serves: 4
Prep: 10 min
Cooking: 30 min
Baking: 60 min

Ingredients:

Aubergines:

• 2 large aubergines (or 4 small)
• Salt
• Olive oil

Filling:

• 2 onions
• 3 garlic cloves
• 3 ripe tomatoes
• 1 green pepper
• 70 g tomato purée
• 1 teaspoon sugar
• 1 teaspoon dried oregano or thyme
• Handful of fresh parsley or dill
• Salt & black pepper to taste
• Juice of ½ lemon

Preparation:

1. Peel and thinly slice the onion.
2. Peel and finely chop the garlic.
3. Deseed the tomatoes and cut into cubes.
4. Remove seeds from the pepper and slice thinly.
5. Wash and finely chop the herbs.

Method:

1. Prepare the aubergines

• Cut the aubergines in half lengthwise.
• Score the flesh in a crisscross pattern (do not cut through). Sprinkle with salt and let drain for 30 minutes to reduce bitterness and moisture.
• Rinse and pat dry.
• Roast the aubergines drizzled with plenty of olive oil in a 200°C oven until soft and golden (± 20 min). Transfer to a baking dish.

2. Make the filling

• Heat a few tablespoons of olive oil in a pan.
• Sauté the onions until soft and translucent (± 10 min). Add garlic and cook for 1 more minute.
• Add tomatoes, tomato purée, pepper (optional), sugar, oregano, salt and pepper. Simmer for 10–15 minutes until reduced and fragrant.
• Stir in the herbs and lemon juice.

3. Fill & bake

• Gently press the flesh of the aubergines inward to create space.
• Spoon in the tomato-onion filling generously.
• Drizzle with olive oil and optionally a splash of water.
• Bake for 30–40 minutes at 180°C until tender and aromatic.

To serve:

• Serve warm or at room temperature.
• Sprinkle with fresh parsley.
• Delicious with Turkish bread, rice or bulgur.