Turkey | Vegetables | Eggplant | Summer | Braising

Imam Bayildi

(Turkish stuffed eggplant braised in olive oil)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Eggplant   3 each
Salt 3-4 Tbsp
 
Olive Oil   1/4 cup
Onions sliced thinly 3 each
Garlic minced 6 cloves
Tomatoes peeled, seeded, diced 2-3 each
Sugar (opt.)   big pinch
Lemon (opt.) juice only 1 big squeeze
Salt & pepper to taste
 
Water 1 cup
Olive oil 1/4 cup

METHOD

Basic Steps:  Salt → Sauté → Stuff → Braise
  1. Using a vegetable peeler, remove strips of skin about 1" apart from the eggplant to form a striped pattern. Halve each eggplant lengthwise. Cut slashes into the cut side of the eggplant halves.  Sprinkle salt on the halves, working it into the slashes. Place eggplant, cut side down, onto paper towels and set aside for about 30 minutes to drain excess liquid.
  2. Heat 1/4 cup olive oil in a sauté pan over medium heat. Add onions and sauté till just translucent. Add garlic and continue sautéing until onions are fully wilted. Add tomatoes and simmer 5-7 minutes till somewhat cooked down. Add sugar, lemon juice, salt and pepper to taste. Remove from heat and set aside.
  3. Preheat oven to 350ºF. Pat eggplant dry and top each half with some of the onion-tomato mixture, working some into the slashes.
  4. Pour 1 cup water into a baking dish or casserole large enough to hold all the eggplant. Place the eggplant, cut side up, into the baking dish in one layer. Pour 1/4 cup olive oil over the eggplant. Cover and braise for about 40-50 minutes until eggplant is fully tender. Remove from oven, cool to room temperature and serve.

VARIATIONS

  • Other possible additions to the stuffing: chopped parsley, chopped dill, currants, cooked rice, toasted pine nuts, a pinch of allspice.
  • Sometimes the cut surface of the eggplant is seared in hot oil till brown before stuffing.
  • 1 1/2 cups of canned toms can be substituted for the fresh.
  • The dish can be finished on the stovetop over very low heat instead of baking in the oven if you like.

NOTES

  • This eggplant dish is one of the most famous from Turkish cuisine. Imam bayildi means "the Imam fainted". Legends abound as to how it got this name. Some say he fainted at the extravagant use of olive oil. Others say he fainted at its delightful flavor. Both will seem just as likely when you try this excellent dish.
  • Long, slender eggplant -- such as the Japanese variety -- work very well for this dish.
  • Best served at room temperature, but can be served hot or cold as well.