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İmam Bayıldı (Olive Oil-Braised Eggplant)

Name: İmam Bayıldı (Olive Oil-Braised Eggplant)
Total time: 45 min
Yield: Serves 2
Cuisine: Turkey
Ingredients: 2 Eggplant; 1 Onion; 1 Tomato; 2 cloves Garlic; 4 tbsp Olive oil; 1 tsp Sugar; To taste Parsley

Side Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

"The imam fainted" — named for a dish so delicious it left a religious leader speechless.

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📖 The Story Behind This Dish

A traditional dish dating back to the Ottoman era, named after a legend that "the imam fainted, it was so delicious." Whole eggplants are slowly braised in olive oil with the sweetness of onion and tomato. Serving it chilled is the authentic style.

🌆 Where it's eaten: A summer evening along the Mediterranean coast: this dish, served cold, gently coaxes back an appetite dulled by summer heat.

🥕 Ingredients (serves 2)

Eggplant 2
Onion 1
Tomato 1
Garlic 2 cloves
Olive oil 4 tbsp
Sugar 1 tsp
Parsley To taste

👩‍🍳 Instructions

Peel the eggplant in stripes and pan-fry lightly in oil.
Thinly slice the onion, and mince the tomato and garlic.
Sauté the onion slowly in olive oil, then add the tomato, garlic, and sugar.
Slit the eggplant down the center and stuff with the sautéed mixture.
Arrange in a pot, add a little water, cover, and simmer over low heat for 20 minutes.
Let cool, then chill in the refrigerator and scatter with parsley to finish.

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