A whole braised eggplant stuffed with onion and tomato in olive oil

Débutant

İmam Bayıldı (Olive-Oil Stuffed Aubergine)

Name: İmam Bayıldı (Olive-Oil Stuffed Aubergine)
Total time: 1 h 15 min
Yield: 4
Cuisine: Turkish
Ingredients: 4 Small aubergines (eggplants); 2 Onions, thinly sliced; 4 cloves Garlic; 3 Tomatoes, chopped; 1 Green pepper, chopped; 120 ml Olive oil; 1 tsp Sugar; 1 tsp Salt; 150 ml Warm water; Flat-leaf parsley

Whole aubergines slow-braised in olive oil and stuffed with a soft tangle of sweet onion, garlic and tomato, then served cool — the meatless classic whose name means the imam fainted, supposedly at how good it was.

Source

Recette de Refika Birgül · 👨‍🍳 Chef · Istanbul-based Turkish cook and food writer, host of the YouTube channel Refika's Kitchen

Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.

Refika Birgül · Refika's Kitchen (YouTube) — The source cited here is Refika Birgül's Imam Bayildi video on her YouTube channel Refika's Kitchen — a real, public recipe confirmed live through YouTube's oEmbed (author Refika's Kitchen). İmam bayıldı is an olive-oil aubergine dish eaten cool; the quantities and step wording in this entry are written for this book.

Cuisinier: Refika Birgül

Watch it being made · 2 videos

Refika Birgül Savory Secrets

⏱ 75 min🍽 4 portions🔥 240 kcal🇹🇷 Turquie

VéganeVégétarienSans glutenSans produits laitiersHalal

Étapes

Peel the aubergines in stripes, leaving alternating bands of skin. Soak them in salted water for 15 minutes, then pat dry.
💡 The striped peel keeps the aubergine from collapsing while letting it drink up the oil.
Brown the whole aubergines gently in some of the oil on all sides until they soften, then lift them out and set aside.
In the same pan, cook the onions slowly until sweet and soft, add the garlic and pepper, then the tomatoes, sugar and salt, and simmer 10 minutes to a thick jammy filling. Stir in the parsley.
Cut a long slit in the top of each aubergine and open it into a pocket. Spoon the filling in generously, pressing it down.
Sit them snugly in a pan, pour over the remaining oil and the warm water, cover, and braise gently for 30–40 minutes until meltingly soft. Cool to room temperature before serving.
💡 İmam bayıldı is meant to be eaten cool or at room temperature, never hot — the flavours settle and the oil sets.

💡 Astuces

Make it a day ahead. It is one of those dishes that is clearly better on the second day.
Serve with good bread to mop the olive-oil sauce, and a squeeze of lemon.