Ingredients
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4 Medium Eggplants
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4 tbsp Olive Oil
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2 Large Onionsthinly sliced
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4 Cloves Garlicminced
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4 Tomatoespeeled and chopped
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1 Green Bell Pepperfinely chopped
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1 tsp Sugar
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Acc. To Taste Salt
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Acc. To Taste Black Pepper Powder
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½ Cup Fresh Parsleychopped
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1 Lemon juice
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1 Cup Water
Description
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.
