"Imam Bayildi is a dish that is widespread in Turkey, Albania, Bulgaria, and Greece. The name means "The Imam (prayer leader) fainted" with delight when he was served it for the first time.
Traditionally, the eggplants are peeled into strips so that they look like Obelix's trousers. They are then hollowed out, stuffed with vegetables, and roasted in the oven. A delight!
Imam Bayildi can be served warm with rice and other side dishes or cold as a starter."
Imam Bayildi – Turkish stuffed Eggplants
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- Recipe Card
Prep time: 20mins
Cook time: 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 large Eggplants
- tsp Salt
- Olive Oil
- 1 Onion
- 4 cloves Garlic
- 1 red Pepper/Capsicum
- 2 large Tomatoes
- 1 tsp Cumin Seeds
- 1 tsp Salt
- 1/2 tsp Chili Flakes
- 1/2 tsp Pepper
- 1/2 tsp Sugar
- 3 tbsp Tomato Paste
- 50 Water
Method
Step 1
Cut the thick eggplants in half, then peel each half so that you have strips. (Obelix always comes to mind) Do not halve the medium-sized eggplants.
Step 2
Then cut a slit in the top center with a sharp knife and lift out the flesh of the eggplant, set aside. Then soak the eggplants in water salted with a teaspoon of salt for 15 minutes. Drain the eggplants and rinse well.
Step 3
Finely chop the onion and garlic cloves and finely dice the eggplant flesh, peppers, and tomatoes. Fry the onion and garlic in the oil, add the cumin and fry for approx. 5 minutes.
Step 4
Add the tomato purée and mix well. Add the chopped vegetables, mix well, season, add water, cover and simmer over a low heat for 15 minutes.
Step 5
Meanwhile, rinse the eggplants and pat dry. Place in a greased gratin dish with the opening facing upwards. Put the vegetables in and add water to the dish.
Step 6
Roast in the oven at 180 C degrees for approx. 60 minutes. Serve with or without yogurt.