Imam Bayildi (Baked Aubergine Casserole) is a traditional Armenian recipe, based on an Ottoman original, for a classic casserole of part-baked aubergines (eggplants) layered in a dish with a mix of tomatoes, onion and green bell pepper. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Baked Aubergine Casserole (Imam Bayildi).
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This classic vegetarian casserole (whose name literally means 'the Imam Fainted') is a traditional dish from the Ottoman Empire, best known in its Turkish incarnation. This is the Armenian version of the same dish.
Ingredients:
120ml vegetable oil
1 large aubergine (eggplant), cut lengthways into 12mm thick slices
1 green bell pepper, cut into thin strips
3 onions, cut into slivers
3 garlic cloves, minced
1 tsp salt
1/2 tsp freshly-ground black pepper
1 tomato, chopped
2 tbsp dried parsley
1 tbsp tomato purée
120ml water
Method:
Liberally sprinkle the aubergine slices with salt then set aside to stand for 60 minutes. At the end of this time blot completely dry with paper towels then liberally brush each slice with oil. Arrange on a greased baking tray and transfer to an oven pre-heated to 220°C. Bake until soft and lightly browned (about 15 minutes). Remove from the oven and lower the temperature to 180°C.
While the aubergine is baking add a little oil to a pan and use to fry the green bell pepper, onions and garlic until softened (about 8 minutes). Season with the salt and black pepper then add the tomato and parsley and cook for a further 4 minutes. Take off the heat and set aside.
Arrange a single layer of baked aubergine slices in the base of a baking pan or casserole (about 22 x 33cm in size). Pour the vegetable and tomato mixture on top then top with the remaining aubergine slices. Now whisk together the tomato purée and water until smooth and pour over the contents of the baking dish.
Transfer to the oven and bake for about 30 minutes, or until hot through.
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