🇹🇷 Turkey recipe
İmam Bayıldı
Legend has it that a Turkish imam fainted with pleasure upon tasting this dish -- hence the name, which translates to 'the imam fainted.' Baby eggplants are slit open, stuffed with a luscious mixture of slow-cooked onions, garlic, and ripe tomatoes, then braised in generous amounts of olive oil until silky and meltingly tender. Served at room temperature, this is one of Turkey's greatest olive oil dishes.
Prep25 mins
Cook60 mins
Serves6
Difficultymedium
Ingredients
- 6 medium Italian or Japanese eggplants (about 15cm each)
- 150ml extra-virgin olive oil
- 3 large onions, halved and thinly sliced
- 6 cloves garlic, thinly sliced
- 4 medium ripe tomatoes, peeled and diced
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
- 150ml hot water
- Crusty bread for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 220
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 14 g
