Imam Bayildi

Name: Imam Bayildi
Prep time: 50 min
Cook time: 55 min
Total time: 105 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 globe eggplants; 2 tsp salt (for sweating); 1/2 cup extra-virgin olive oil; 4 yellow onions, thinly sliced; 8 garlic cloves, thinly sliced; 4 ripe tomatoes, diced; 2 green cubanelle peppers or green bell peppers, diced; 1 tsp granulated sugar; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/3 cup fresh flat-leaf parsley, roughly chopped; 1/2 cup water

Whole eggplants slowly braised in generous olive oil with sweet onions, garlic, and tomatoes until meltingly tender - a legendary Ottoman vegan dish whose name means "the imam fainted" with pleasure.

105 minMediumServes 4290 cal/serving

TurkishDinnerOvenVeganMediterraneanHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 globe eggplants
2 tsp salt (for sweating)
1/2 cup extra-virgin olive oil
4 yellow onions, thinly sliced
8 garlic cloves, thinly sliced
4 ripe tomatoes, diced
2 green cubanelle peppers or green bell peppers, diced
1 tsp granulated sugar
1 tsp salt
1/2 tsp black pepper, freshly ground
1/3 cup fresh flat-leaf parsley, roughly chopped
1/2 cup water

Instructions

1

Partially peel 4 globe eggplants in alternating vertical stripes. Score a deep lengthwise slit in each eggplant without cutting through. Rub 2 tsp salt (for sweating) inside the slits and set on a colander for 30 minutes. Rinse and pat dry.
2

Preheat oven to 350°F.
3

Heat half the 1/2 cup extra-virgin olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add 4 thinly sliced yellow onions and cook, stirring often, until golden and very soft, about 12 minutes. Add 8 thinly sliced garlic cloves and 2 diced green cubanelle peppers or green bell peppers and cook 3 more minutes.
4

Stir in 4 diced ripe tomatoes, 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Cook 5 minutes until the tomatoes soften. Remove from heat and stir in half the 1/3 cup roughly chopped fresh flat-leaf parsley.
5

Nestle the eggplants slit-side up in the skillet. Spoon the tomato filling into each slit, packing it in generously. Drizzle the remaining extra-virgin olive oil over the eggplants, then pour 1/2 cup water around them.
6

Cover tightly with a lid or foil and braise in the oven for 45 to 55 minutes until the eggplants are completely collapsed and very tender.
7

Let rest 10 minutes, then scatter remaining fresh flat-leaf parsley over the top. Serve warm or at room temperature.

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Questions

How long does Imam Bayildi take?

As written, 105 minutes: 50 of prep and 55 of cooking. The longest single stretch is step 6 (55 minutes): "Cover tightly with a lid or foil and braise in the oven for 45 to 55 minutes until the eggplants are completely collapsed and very tender."

What temperature do I cook Imam Bayildi at?

For Imam Bayildi, the oven is set to 350 F (about 175 C) in step 2. The longest stretch at that heat is 55 minutes, in step 6.

How do I know when Imam Bayildi is done?

Go by the cues in the method rather than the clock. Step 4: cook until the tomatoes soften. Step 6: cook until the eggplants are completely collapsed and very tender.

Why score it in Imam Bayildi?

Step 1 reads: "Score a deep lengthwise slit in each eggplant without cutting through." The shallow cuts in step 1 let fat render and seasoning reach further in, and they keep the surface from curling as it tightens in the heat.

Can I make Imam Bayildi ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Imam Bayildi within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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