Turkish
⭐ Highly Rated
1h 30mmedium
TurkishLunch
Recipe Story
origins & traditionsImam Bayildi, meaning "the imam fainted" in Turkish, is one of the most beloved dishes of Ottoman cuisine. Legend has it that an imam fainted upon tasting this dish, either from its exquisite flavor or from shock at the amount of precious olive oil used. This vegetarian masterpiece showcases the aubergine at its finest, stuffed with a fragrant mixture of slowly caramelized onions, fresh tomatoes, garlic, and parsley, then braised in generous amounts of olive oil until impossibly tender. The dish is traditionally served at room temperature, making it perfect for entertaining. The key to authentic Imam Bayildi is patience - the onions must be cooked slowly until golden and sweet, and the aubergines must braise gently until they collapse into silky submission. The result is a dish that is both humble and luxurious, with deep, complex flavors that improve overnight. This recipe serves 4-6 as a main course or 8 as part of a mezze spread.
Instructions
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Select 4 medium-sized aubergines (eggplants) that are firm and glossy. Cut a thin slice lengthwise from one side of each aubergine to create a flat base. Using a small knife, make a deep lengthwise slit down the center of each aubergine, being careful not to cut all the way through to the ends or bottom.
Generously salt the aubergines inside and out, then place them in a colander for 20 minutes to draw out bitter juices. Rinse thoroughly under cold water and pat completely dry with paper towels.
Heat 1/2 cup olive oil in a large skillet over medium-high heat. Fry the aubergines in batches, turning carefully, until the skin is lightly browned and the flesh begins to soften, about 3-4 minutes per side. Remove and drain on paper towels.
In the same skillet, add 3 tablespoons olive oil over medium-low heat. Add 3 large thinly sliced onions and cook slowly, stirring frequently, for 15-20 minutes until deeply golden and caramelized. Do not rush this step.
Add 6 minced garlic cloves to the onions and cook for 2 minutes until fragrant. Add 4 diced tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar. Cook for 10 minutes until the tomatoes break down. Stir in 1/4 cup chopped fresh parsley.
Preheat oven to 350°F (175°C). Arrange the fried aubergines in a baking dish, slit-side up. Carefully open each slit and stuff generously with the onion-tomato mixture, allowing it to overflow slightly.
Mix 1/2 cup olive oil with 1/2 cup hot water and the juice of 1 lemon. Pour this mixture around (not over) the aubergines in the baking dish. The liquid should come about halfway up the aubergines.
Cover the baking dish tightly with aluminum foil. Bake for 45-60 minutes until the aubergines are completely tender and can be easily pierced with a fork.
Remove from oven, uncover, and let cool to room temperature in the cooking liquid. The aubergines will absorb the flavored oil as they cool.
Transfer to a serving platter, spoon some of the cooking liquid over each aubergine, and garnish with additional fresh parsley. Serve at room temperature with crusty bread.
Imam Bayildi - Baked Aubergine in Olive Oil
5.0 (27)
A classic Ottoman dish featuring tender aubergines stuffed with aromatic onions, garlic, and tomatoes, slow-cooked in rich olive oil until silky and melt-in-your-mouth tender.
medium
1h 30m
6 servings
Ingredients
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Main
- 4 pieces eggplant, medium-sized, firm and glossy
- 1 1/4 cups olive-oil, extra virgin, divided
Filling
- 3 pieces onions, large, thinly sliced
- 6 cloves garlic, minced
- 4 pieces tomatoes, medium, diced
- 4 tablespoons parsley, fresh, chopped
Seasoning
- 2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
- 1 tablespoons honey
Liquid
- 1 pieces lemon, juiced
Chef Tips
expert advice•Chef Notes: The quality of olive oil is paramount in this dish - use the best extra virgin olive oil you can afford.
•The dish actually tastes better the next day after the flavors have melded, so consider making it a day ahead.
•If your aubergines are very large, you may need to increase the cooking time.
•The traditional way to serve Imam Bayildi is at room temperature, but it can also be enjoyed warm or cold.
•For a variation, add 1/4 cup currants and 2 tablespoons pine nuts to the filling for a sweet-savory contrast.
•Some regions add a pinch of cinnamon to the filling.
•To check if the aubergines are done, they should be completely soft and almost collapsing.
•The cooking liquid left in the pan is delicious for dipping bread.
•For a shortcut, you can roast the whole aubergines in the oven until soft instead of frying them first, though frying gives better flavor.
•This dish pairs beautifully with Turkish pilaf, yogurt, and fresh herbs.
