Imam Bayildi
Updated Aug. 9, 2024
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium or 4 small eggplants, cut in half lengthwise
- 1large or 2 medium onions, sliced very thin
- 6garlic cloves, finely chopped
- 1½pounds (3 large or 6 medium) tomatoes, peeled and chopped
- ¼cup finely chopped fresh parsley
- 2tablespoons finely chopped fresh dill
- 2tablespoons finely chopped fresh basil (optional)
- Salt
- ¼cup olive oil
- ¼cup water
- 2½teaspoons sugar
- 2tablespoons lemon juice (optional)
Nutritional analysis per serving (4 servings)
233 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 4 grams protein; 1050 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
- Step 2
Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
- Step 3
Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1½ hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.
- Advance preparation: You can roast the eggplant through Step 1 and make the filling through Step 2 several hours before assembling and cooking the imam bayildi. Once cooked, the finished dish can sit for several hours.
Private Notes
Comments
Believe Turkish cooks: when they say 1/2 cup olive oil, Do It. Those who insist health food, should steam Kale (then discard). Cut your Egg plant/s in half lengthways, then do as for Baba Ganoush or Baingan Barta: broil / bake them v. hot 450, until skins are crackly and innards tender: you Don't Need oil for this. In the latter stage of cooking the tomato / onion herbs, scoop out a 1+ cup of the Egg plant innards, add to the filling. Put everything back in the oven on low 200 for 45 min
I recommend using pomegranate molasses instead of the sugar, for a richer depth of flavor.
I grew up in Turkey and this Imam Bayildi recipe is incorrect. The flesh of the eggplant needs to be removed leaving only about a quarter inch attached to the skin of the eggplant. The flesh of the eggplant is cut into small cubes and sauteed in olive oil until soft with the rest of the ingredients.. You now have the two hallowed out halves of the eggplant ready to be stuffed with the rest of the ingredients. In Martha's recipe the ingredients are simply resting on top of the cut half eggplants
"Slit the eggplants down the middle, being careful not to cut through the skin..." Eh? How, exactly, do you slit them without cutting through the skin? I think we should be told....
Re. my flippant comment about skin slitting. The aubergines are already cut lengthwise, so the slit is made in the inners. Note to self: engage brain before lurching into print!
After 20 minutes of pre-cooking the eggplant, I did not see shriveled skin and so I left them in for 7-8mins longer. Even then, very little liquid was produced during “draining.” I proceeded with the rest of the recipe as instructed, but when I took out the first eggplant to serve, it was clear it needed more time (not tender when cut through). I covered the dish and left the remaining eggplants on heat for an additional 45 minutes and got a positive result.
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