Imam Bayıldı

İmam Bayıldı, translating to “The Imam Fainted,” is a classic Turkish dish that features tender eggplants stuffed with a rich, savory mixture of tomatoes, onions, and garlic, then slow-cooked in olive oil. The name comes from a legend where an imam fainted from delight upon tasting this delicious dish. Perfect for vegetarians and a delight for all, İmam Bayıldı is a staple in Turkish cuisine. Enjoy your İmam Bayıldı, a taste of Turkish tradition in every bite!

Here’s the recipe for Toothsome and Tasty Imam Bayıldı;

Directions:

• Peel the eggplants in stripes, leaving some skin on.
• Cut a slit lengthwise in each eggplant, being careful not to cut through entirely.
• Soak the eggplants in salted water for 30 minutes to remove any bitterness. 
• Rinse and pat dry.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Sauté the onions and garlic until soft and golden.
• Add the tomatoes, green bell pepper, sugar, salt, and pepper. 
• Cook until the mixture is thick and aromatic.
• Stir in the parsley and remove from heat.

Stuff and Cook the Eggplants:

• Preheat the oven to 350°F (175°C).
• Gently open the slits in the eggplants and stuff them with the vegetable mixture.
• Place the stuffed eggplants in a baking dish.
• Drizzle with the remaining olive oil, lemon juice, and add water to the dish.
• Cover the dish with aluminum foil and bake for 1 hour.
• Remove the foil and bake for an additional 30 minutes until the eggplants are tender and the filling is bubbling.
• Let the İmam Bayıldı cool to room temperature before serving. 
• This dish is best enjoyed with fresh bread or rice and a side of yogurt.