Imam Bayildi (The Imam Fainted) is a traditional Turkish recipe for a classic vegetarian dish of aubergines (eggplants) stuffed with onions, tomatoes and herbs. The full recipe is presented here and I hope you enjoy this classic Turkish dish of: The Imam Fainted.
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Imam Bayildi is a classic Turkish disk of stuffed aubergines. The name itself literally means 'The imam fainted', representing the effect the dish has on the senses. It consists of eggplant stuffed with onions, garlic, and tomatoes, then simmered in olive oil.
Ingredients:
4 small aubergines (eggplants), about 600g each
salt, to taste
10 tbsp extra-virgin olive oil
1 tbsp cumin seeds, ground
3/4 tsp coriander seeds, ground
1/4 tsp ground green cardamom seeds
2 onions, halved lengthways and sliced thinly
6 garlic cloves, chopped
225g ripe tomatoes, blanched, peeled and chopped
50g sultanas
20g parsley leaves, finely chopped
2 tbsp fresh dill, chopped
1 tsp sugar
2 tbsp freshly-squeezed lemon juice
60ml water
Method:
Using a potato peeler remove strips of skin from the aubergines at 3cm intervals to give a striped effect. Remove the stem then halve the aubergines lengthways. Turn them over so they sit on the flat side then cut a thin section from the base so that they can sit stably when cooked. Now turn over again and cut a deep lengthways slit along the flesh side of the eggplant (nut make certain not to pierce either the sides or the base). Salt the flesh liberally and set aside, sitting flesh side down on paper towels, to drain for 30 minutes. Wash the eggplant and pat dry.
Meanwhile, add 60ml of the olive oil to a wok or deep frying pan and when smoking add the spices then fry the eggplant, flesh side down, until golden brown (about 4 minutes). Remove from the pan with a fish slice and to drain on paper towels.
Add the remaining oil to the pan and when hot add the onions and garlic and fry until soft and translucent (about 5 minutes), stirring frequently. Using a slotted spoon transfer the onions and garlic to a bowl. Add a few tablespoons of the oil then stir-in the tomatoes, sultanas, parsley, dill and sugar. Stir to combine then season with salt to taste and add a few more tablespoons of the cooking oil (reserve the remainder).
Now arrange the aubergine halves, slit side uppermost in a casserole dish. Gently open the eggplant slit so you can fill with as much stuffing as possible then season with salt and spoon the stuffing mix into the slit (don't worry if it overflows to the top of the eggplant). Season with the lemon juice then add the water and any reserved oil to the casserole).
Cover and cook over low heat until the aubergine is soft (about 45 minutes), adding more water if the mixture becomes too dry). Take off the heat and set aside to allow the aubergines to cool completely before serving.
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