Imam bayildi

Imam bayildi

By
From
Turkish Flavours
Serves
6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
6 eggplants
6 garlic cloves, finely sliced
250ml olive oil
2 onions, finely diced
6 tomatoes, chopped
1 green capsicum, finely diced
2 handfuls flat-leaf parsley, chopped
sea salt
freshly cracked black pepper
Garlic yoghurt, to serve

Method

  1. Preheat the oven to 160°C. Trim the tops off the eggplants and peel them in 1 cm wide strips to give them a striped appearance. Cut the eggplants in half lengthwise and push the garlic slices into them. Heat half the olive oil in a frying pan and cook the eggplants over high heat, turning, until lightly browned. Remove from the pan.
  2. Heat the remaining olive oil and fry the onion over medium heat for 10–15 minutes, or until soft but not browned. Add the tomato, capsicum and half the parsley, and season with sea salt and black pepper. Cook for another 5 minutes.
  3. Place the eggplants in an ovenproof dish, and make a cut in the centre for the filling. Spoon the tomato mixture into the eggplants. Bake for 40 minutes, or until the eggplants are tender.
  4. Sprinkle the eggplants with the remaining parsley. Serve hot or cold, with garlic yoghurt if you like.

Note

  • Literally translated, ‘imam bayildi’ means ‘the priest fainted’. Some say he fainted because it was the loveliest dish he had ever tasted; some say he fainted because of the amount of expensive olive oil it contains.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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