IMAMBAYILDI (translates as 'the imam fainted')
Vegetarian/Vegan
According to legend, an imam (a Muslim religious man) fainted with delight when he tried this dish because of the dish’s amazing texture and flavour. Another version claims he passed out because he realized how much (then expensive) olive oil the chef had used!
Harking back to Turkey's Ottoman past, imam bayildi represents the elegance of Aegean and Mediterranean Turkish cuisine — simple, healthy, and full of olive oil.
It is the generous quantities of good olive oil that give this dish its irresistible, silky texture, so ensure you don't stint on this important ingredient.
With thanks to our amazing Turkish agent and tour guide, Çigil, for giving us her recipe for this classic and much-loved Turkish dish.
Ingredients (for 4 people)
- 4 medium eggplants (aubergines)
- 4 onions (thinly sliced)
- 3–4 tomatoes (peeled and chopped)
- 4–5 cloves of garlic
- 1 tsp sugar
- Salt and pepper
- ½ cup olive oil (or more!)
- Chopped parsley
- Optional: a few drops of lemon juice
Method
1. Peel the eggplants in stripes and soak them in salted water for 15 min, then dry.
2. Lightly fry in olive oil until soft.
3. Sauté onions and garlic in olive oil, add tomatoes, sugar, salt, pepper. Cook for 10–15 min.
4. Place eggplants in a tray, open in the middle, and fill with tomato-onion mix.
5. Pour a little olive oil on top, add ½ cup water, cover with foil.
6. Bake at 180°C (350°F) for 30–40 min.7. Let it cool and serve at room temperature with parsley.
Serving Suggestion
Serve cold with bread, rice, or yoghurt. Perfect for summer dinners and mezze tables!
Çigil with tour leader Dr Matt Young on tour recently in Turkey.
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