İmam Bayıldı is a famous Turkish dish of tender eggplants stuffed with a flavorful onion, garlic, and tomato mixture, gently simmered in olive oil. The name translates to “the imam fainted”, said to be because of how delicious (and rich with olive oil) the dish is. It’s naturally vegan and best enjoyed warm or at room temperature with bread or rice.
Ingredients
Directions
Preheat oven to 180°C (350°F).
Peel eggplants in stripes (leaving some skin on) and cut a slit down the middle without cutting all the way through. Soak in salted water for 15 minutes to remove bitterness, then pat dry.
Heat 3 tbsp olive oil in a pan and lightly fry eggplants on all sides until softened. Place in a baking dish.
In the same pan, add onions and sauté until soft. Stir in garlic, tomatoes, peppers, salt, pepper, and sugar. Cook until mixture thickens.
Stuff eggplants with the filling.
Pour lemon juice, remaining olive oil, and about ½ cup water into the baking dish.
Cover with foil and bake for 30–40 minutes until eggplants are tender.
Garnish with parsley and serve warm or at room temperature.
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