Eggplant "Imam"
4 servings
120 minutes
Imam eggplants are one of the most famous dishes of Turkish cuisine, infused with the aromas of the Mediterranean. The name of the dish is linked to a legend about an imam who fainted from its deliciousness. It combines the softness of eggplants, sweetness of onions, richness of tomatoes, and spiciness of garlic with aromatic spices. Baked eggplants filled with juicy stuffing become a true gastronomic delight. They can be served as a standalone dish or as a side dish. Imam eggplants pair wonderfully with fresh bread and yogurt sauces, creating a perfect balance of flavors. This dish beautifully conveys the traditions of Turkish cuisine, filling the table with an atmosphere of hospitality and enjoyment.
1
Peel the eggplants, make lengthwise cuts (not all the way through), salt inside and outside, and let sit for 15 minutes with the cuts facing down.
- Eggplants: 10 pieces
- Salt: to taste
2
Then rinse them with water, dry them, and fry in a pan on all sides, set aside in a separate dish.
- Eggplants: 10 pieces
3
In the oil where the eggplants were fried, sauté the onion (finely chopped) and garlic (finely chopped) until golden. Add salt, pepper, oregano, and tomatoes (blended). Bring to a boil, stir, add parsley, and remove from heat.
- Olive oil: 150 ml
- Onion: 500 g
- Garlic: 6 cloves
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
- Tomatoes: 6 pieces
- Parsley: 60 g
4
Let the filling cool and fill the eggplants, placing them on a greased baking tray with high sides.
- Eggplants: 10 pieces
5
Add hot water and bake at 180 degrees
- Water: 250 ml