Eggplant "Imam bayldy"
5 servings
100 minutes
'Imam Bayildi' is a legendary dish of Eastern cuisine, the name of which translates to 'the imam fainted.' According to legend, the spiritual leader was struck by its incredible taste. Baked eggplants infused with the aromas of tomatoes, onions, garlic, and fresh herbs create a tender texture and rich flavor with spicy notes. The dish pairs wonderfully with feta cheese for a light creaminess and can be served warm or chilled. It is a true celebration for Mediterranean cuisine lovers, perfect for both everyday dinners and festive gatherings. The rich flavor steeped in tradition makes 'Imam Bayildi' one of the most recognizable and beloved vegetable dishes.
1
Wash the eggplants well and cut a small piece from the tip of the top (not from the stem side). Then cut strips of skin from each eggplant, alternating skin and no-skin strips to create a 'purple zebra'. Make cuts along the eggplants, opening them in the middle ('boats'). Dip the eggplants in a bowl of water salted with 1 tablespoon of salt and leave for 30 minutes (to soften and open up).
- Eggplants: 10 pieces
- Salt: to taste
2
We peel the tomatoes with a thin vegetable knife or by dipping them in hot boiled water for a few seconds after making a cut on top. We cut them in half and remove the seeds with a spoon; chop finely. We chop the greens and garlic as finely as the tomatoes, and slice the onion into rings. We place the tomatoes, onion, garlic, parsley, salt, sugar, and pepper in a bowl and mix the filling well.
- Tomatoes: 6 pieces
- Parsley: to taste
- Garlic: 6 cloves
- Onion: 2 pieces
- Salt: to taste
- Sugar: 1 tablespoon
- Ground black pepper: to taste
3
Meanwhile, we preheat the oven to 200 degrees.
4
Remove the eggplants from the water, squeeze them well with your hands, and then fill the cut eggplant 'boats' with the filling using a spoon. Place any excess filling on top of the eggplants.
- Eggplants: 10 pieces
- Tomatoes: 6 pieces
- Parsley: to taste
- Garlic: 6 cloves
- Onion: 2 pieces
5
Place the eggplants tightly on the baking tray, drizzle with lemon juice, olive oil, and 1 cup of water. Cover the tray with parchment paper and a lid or foil, sealing it tightly.
- Lemon: 1 piece
- Olive oil: 0.5 glass
6
Bake in the oven for 45 minutes to 1 hour, until the water evaporates and only oil remains. At the end, remove the parchment and the lid/foil.
7
Eggplants can be sprinkled with grated feta at the end of baking or served cold with a piece of feta.
- Salt: to taste
8
«Imam Bayildi» is served warm or cold.