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Introduction
İmam Bayıldı, which translates to 'The Imam Fainted,' is a beloved Turkish dish with a charming legend behind its name. According to folklore, an imam (Muslim prayer leader) was so overcome by the dish's deliciousness that he fainted upon tasting it. Traditionally, the eggplants are fried in copious amounts of olive oil before being stuffed. Our healthier version maintains the essence of this centuries-old recipe while adapting it for modern, health-conscious diners. By oven-baking the eggplants and using less oil in the vegetable filling, we've created a lighter dish that still pays homage to its rich cultural roots. This İmam Bayıldı is perfect for summer when eggplants are at their peak, offering a delightful way to enjoy seasonal produce.
Ingredients
• 4 medium-sized eggplants (about 250g each), stems trimmed
• 3 tablespoons extra virgin olive oil, divided
• 2 large onions (about 300g total), finely diced
• 4 cloves garlic, minced
• 4 medium tomatoes (about 500g total), diced
• 2 tablespoons tomato paste
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 1/2 cup water
• 2 tablespoons fresh lemon juice
Step 1:
Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to pierce the skin.
Step 2:
Brush 1 tablespoon of olive oil over the eggplant halves. Place them cut-side up in a large baking dish and bake for 20 minutes, until slightly softened.
Step 3:
While eggplants are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onions and cook for 5-7 minutes until softened and translucent.
Step 4:
Add minced garlic to the skillet and cook for another minute until fragrant.
Step 5:
Stir in diced tomatoes, tomato paste, parsley, oregano, cumin, red pepper flakes, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Step 6:
Remove eggplants from the oven. Carefully scoop out some of the flesh, leaving a 1/2-inch border. Chop the scooped flesh and add it to the tomato mixture.
Step 7:
Fill each eggplant half with the tomato mixture. Pour 1/2 cup water into the bottom of the baking dish.
Step 8:
Cover the dish with foil and bake for 30-35 minutes. Remove foil and bake for an additional 10 minutes until eggplants are tender and the tops are lightly browned.
Step 9:
Remove from oven and let cool for 5 minutes. Drizzle with lemon juice before serving.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the dish up to 24 hours in advance. Store in the refrigerator and bake when ready to serve, adding an extra 10-15 minutes to the baking time.
Q: Is this dish spicy?
A: The recipe has a mild heat from the red pepper flakes. Adjust the amount to your preference or omit for a non-spicy version.
Q: Can I freeze İmam Bayıldı?
A: While possible, freezing may affect the texture of the eggplant. If freezing, do so before the final baking step and add extra time when reheating from frozen.
• Choose firm, glossy eggplants with smooth skin for the best texture.
• If desired, you can substitute zucchini or bell peppers for some of the eggplant.
• For a vegan version, ensure the sugar used is not bone char-filtered.
• This dish is naturally gluten-free and vegetarian.
• To reduce bitterness, you can salt the eggplant slices and let them sit for 30 minutes before cooking, then rinse and pat dry.
• Use ripe, in-season tomatoes for the best flavor. Roma or plum tomatoes work well.
• Adjust the amount of olive oil to further reduce fat content if desired.
Serve warm as a main dish or side. Each serving is one stuffed eggplant half.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15-20 minutes.
Start preparing the filling while the eggplants are in their initial bake to save time.
- Don't over-scoop the eggplant flesh, as the shells may become too thin and collapse.
- If the filling seems too dry, add a splash of water or vegetable broth.
- For a smoother texture, you can briefly pulse the tomato mixture in a food processor.
For a protein boost, add 1 cup of cooked lentils or 1/2 cup of crumbled feta cheese to the filling.
Serve with a side of bulgur pilaf or crusty bread. Pair with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Best made in summer when eggplants and tomatoes are in season, but can be enjoyed year-round.
This recipe contains no common allergens. However, it does contain eggplant, which some individuals may be sensitive to.
