Imam Bayıldı
The Ottoman classic of whole eggplants stuffed with sweet onion, garlic, and tomato, then slow-braised in their own olive oil until silken. Served at room temperature, the way the imam himself reportedly preferred.
Ingredients
- small Italian or Japanese eggplants4
- kosher salt1 tbsp
- extra-virgin olive oil3/4 cup
- yellow onions, thinly sliced2
- garlic, sliced thin6 cloves
- ripe tomatoes, chopped3
- tomato paste1 tbsp
- sugar1 tsp
- flat-leaf parsley, chopped1/3 cup
- lemon, juiced1/2
- warm water1/2 cup
Steps
Peel eggplants in zebra stripes, leaving stems on. Slit each lengthwise without cutting through.
Salt eggplants and rest.
Salt the slits and rest cut-side down on a colander for 20 minutes to draw out bitterness.
Brown eggplants in olive oil.
Pat dry and brown the eggplants in 1/4 cup olive oil on all sides until softened. Transfer to a baking dish, slit-side up.
Cook onions until jammy.
In the same pan, cook onions in remaining oil with a pinch of salt until jammy, about 15 minutes.
Simmer garlic and tomato mixture.
Add garlic, tomatoes, tomato paste, and sugar. Simmer until thick, then stir in parsley.
Stuff eggplants with onion mixture.
Pry the eggplant slits open and stuff with the onion mixture, mounding generously.
Braise eggplants with water and lemon.
Pour water and lemon juice around the eggplants, cover, and braise at 180°C / 350°F for 45 minutes.
Cool to room temperature before serving.
Flavor sharpens as it sits.
Nutrition, per serving. 235 calories. Protein 3.1 grams, 5 percent. Carbs 18.5 grams, 30 percent. Fat 18.1 grams, 65 percent. Fiber 6 grams, sugar 9.3 grams, saturated fat 2.6 grams, sodium 410 milligrams. Estimated from ingredients.
