Eggplant Imam Bayildi
Submitted by starmaid430
Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.
YIELD
6 servingsPREP
15 minCOOK
75 minREADY
8 hrsImam bayildi is one of those legendary Turkish dishes, and the name says it all: “the imam fainted," supposedly from the sheer amount of olive oil used. Whole eggplants get slit lengthwise and stuffed with a spiced tomato-onion puree with currants, then braised slowly in olive oil until collapsingly soft.
The stuffing cooks down to almost a puree before it goes into the eggplant slits. That concentrated filling, seasoned with allspice and parsley, packs intense flavor into every pocket. The soaked currants add tiny bursts of sweetness that balance the earthy eggplant and tangy tomato.
The oil-braising is the soul of this dish. The eggplants cook submerged halfway in olive oil over very low heat for a full hour, with garlic and a bay leaf infusing the oil. This isn’t frying. It’s a gentle confit that turns the flesh silky and almost custard-like while the skin holds everything together.
This is a cold dish. Overnight refrigeration is a must, not optional. The flavors deepen and meld as it chills, and the olive oil firms slightly, coating each slice with a glossy richness. Serve it at room temperature for the best flavor.
Chef Tips
- Don’t peel the eggplants. The skin holds the shape together during the long braise and keeps the stuffing from falling out.
- Turn every 15 minutes during braising. The exposed top needs its time in the oil too, or you get uneven texture.
- Strain and save the braising oil. It’s infused with garlic, bay, and eggplant flavor. Use it for dressings or to start another Mediterranean dish.
Variations
- Pine nut addition: Stir a tablespoon of toasted pine nuts into the stuffing for a nutty crunch that’s traditional in many versions.
- Pomegranate finish: Scatter pomegranate seeds over the chilled slices before serving for color and a tart, jewel-like pop.
Ingredients
Directions
Cut the stems off the eggplants but do not peel.
Cut several length-wise slits in the eggplants, but do not slice through.
Heat 2 tablespoons olive oil in a small skillet and sauté the onion until it browns slightly.
Than add tomato, salt, pepper, allspice, and parsley.
Cook over medium low heat until the mixture breaks down to almost a puree.
Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes.
Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that will just hold them.
Pour oil over the eggplants until oil level is about halfway up the eggplants.
Add garlic and bay leaf to the oil.
Cover the dish and cook over very low heat for an hour or until eggplants are very soft.
Turn them every 15 minutes.
When done, pour off excess oil and strain and store for re-use.
Cool and refridgerate eggplants overnight.
Serve cold with thin slices.
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