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Aunt Hazel's Kitchen

Imam Bayıldı (Braised Aubergine).

A classic Turkish dish of aubergines stuffed with onion, garlic and tomatoes, slow-cooked in generous olive oil.

Time
20 min prep + 45 min cooking
Serves
4 servings
Season
Summer
Difficulty
Medium

The Story

Legend has it that an imam once fainted with delight upon tasting this dish, and the name "imam bayıldı" (the imam fainted) has stuck ever since. Whether it was the extravagance of the olive oil or the sheer flavour is unclear; perhaps it was both. Made with late-summer aubergines, this dish might just have the same effect on you.

A recipe where olive oil is the heart — the more generous, the better.

Instructions

6 Steps

  1. Slit the aubergines lengthways and soak in salted water for 30 minutes; pat dry.

  2. Lightly fry each side in generous olive oil until golden; drain on kitchen paper.

  3. In the same oil, sauté the onion for 10 minutes; add garlic and pepper for 3 minutes more.

  4. Open up the slits and fill with the onion mixture; lay tomato slices on top.

  5. Drizzle over the olive oil, sugar and water mixture; cover and cook on low heat for 45 minutes.

  6. Allow to cool before serving — best served warm or at room temperature.

Hazel's Note

Always salt the aubergines first — it draws out bitterness and means they absorb less oil when frying. This dish is almost always better the next day when the flavours have had time to meld.

Main Dishes · Summer · Medium · patlıcan · zeytinyağlı · vegan · yaz

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