About the Dish:
Imam Bayildi is a traditional Turkish dish made with eggplant, tomatoes, onions, and a variety of aromatic spices. The name Imam Bayildi translates to the Imam fainted in Turkish, and according to legend, it is said that the dish was so delicious that the Imam (a Muslim religious leader) fainted upon tasting it. This dish is known for its rich flavors and melt-in-your-mouth texture.
|Olive oil||1/2 cup|
|Parsley||1/4 cup, chopped|
|Black pepper||To taste|
|Ground cumin||1 teaspoon|
- Step 1: Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet and brush the flesh with olive oil. Sprinkle with salt and pepper.
- Step 2: Bake the eggplants in the preheated oven for about 30 minutes, or until the flesh is tender and golden brown. Remove from the oven and let them cool.
- Step 3: While the eggplants are cooling, prepare the filling. Heat 2 tablespoons of olive oil in a pan and sauté the onions and garlic until translucent. Add the chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for about 10 minutes, or until the tomatoes have softened and released their juices.
- Step 4: Scoop out the flesh of the eggplants, leaving a thin border around the edges. Chop the scooped-out flesh and add it to the tomato mixture. Cook for another 5 minutes to combine the flavors.
- Step 5: Stuff the eggplants with the tomato and eggplant mixture. Place them in a baking dish and drizzle with olive oil. Cover the dish with foil and bake in the oven for about 20 minutes.
- Step 6: Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown. Garnish with chopped parsley before serving.