Imam bayildi is a dish of aubergines stuffed with slow-cooked onion, garlic and tomatoes, then baked in the oven with olive oil. It has no meat and is just as good warm as cold. You can make it a day ahead, as the flavour is deeper the next day.
Ingredients
- 4 mediumaubergines (about 1.2 kg)
- 3 largeonions (about 500 g)
- 5 clovesgarlic
- 4 ripetomatoes (about 500 g)
- 120 mlolive oil
- 1 bunchparsley (about 30 g)
- 1 tspsugar
- 2 tspsalt
- ½ tspblack pepper
- ½lemon
- 100 mlwater
Method
Cut the aubergines
Peel the aubergines in stripes, leaving 2 cm between them. Cut them in half lengthways and score the flesh in a criss-cross pattern, 1 cm deep. Sprinkle with 1 tsp salt and leave for 20 minutes.
After resting, pat the halves dry with kitchen paper. They will soak up less oil and won't taste bitter.
Roast the aubergines
Place the halves cut side up in a baking tray and brush them with 40 ml olive oil. Bake at 200°C for about 30 minutes, until the flesh is soft and lightly browned.
Cook the onions
Slice the onions into thin half-moons. Cook them in 60 ml olive oil over medium heat for 15 to 20 minutes, until soft, golden and sweet.
Make the filling
Slice the garlic thinly, add it to the onions and stir for 1 minute. Add the grated, skinned tomatoes, the sugar, 1 tsp salt and the pepper. Simmer for 8 to 10 minutes, until the sauce thickens. Stir in two thirds of the chopped parsley.
Stuff the aubergines
With a spoon, open up the roasted flesh in the middle of each half and pack in the filling. Pour 100 ml water around the aubergines and drizzle with the remaining 20 ml olive oil.
Finish baking under foil
Cover the tray with foil and bake at 180°C for 30 minutes. Take off the foil and bake for 10 minutes more, until the filling browns slightly and a knife slides into the aubergine with no resistance.
Cool and serve
Leave the dish in the tray for at least 30 minutes. If you are making it a day ahead, put it in the fridge and take it out 20 minutes before eating. Sprinkle with lemon juice and the remaining parsley just before serving.
Cold aubergines take more salt, so taste the filling after it cools and season if needed.
How to serve
Serve with warm bread and crumbled white cheese on top.
Did you know?
Imam bayildi is a Turkish dish made with olive oil, traditionally eaten at room temperature or cold. It is also known in Greece and across the Balkans.
Per serving (approximate): 400 kcal · protein 6 g · fat 27 g · carbohydrates 33 g