Cypriot Imam Baylidi is a traditional Cypriot recipe (based on a Turkish original) for a classic dish of fried aubergine flesh blended with tomatoes, onions, garlic and parsley. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Cypriot Imam Baylidi.
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Though a Turkish dish, this is actually cooked all over the island of Cyprus. The original Turkish name literally translates as 'The Imam Fainted'. It is the smell of the dish that purportedly induced this reaction and it is the same smell that has made the dish a favourite all over Cyprus. (For the original Turkish version see this recipe for Imam Bayildi.)
Ingredients
1kg medium-sized aubergines (eggplants)
250ml oil
1kg ripe tomatoes, grated
100g onions, cut into round slices
250ml hot water
60g parsley, finely chopped
1/2 garlic clove for each aubergine half
salt, to taste
Method:
Remove the stalk ends from the aubergines then halve each one lengthways and remove the skins. Sprinkle the flesh with salt and set aside for 20 minutes to allow the excess liquid to drain away.
Wash the aubergines well then drain and plant a piece of garlic in each half.
Heat the oil in a pan, add the aubergines and fry on both sides until nicely browned.
Once coloured, arrange the aubergine halves in neat rows in a casserole dish. Add the onions to the oil remaining in the pan and when soft add the parsley and tomatoes. Cook for 5 minutes more, or until the tomatoes begin to break down then pour the sauce over the aubergines.
Add 250ml water then bring to a simmer and cook for 30 minutes, or until the sauce thickens.
Serve the dish either as a hot mezze or as an accompaniment to meat or fish.
