Imam Bayildi (Turkish Stuffed Eggplant)

Imam bayildi, “the imam fainted,” is a Turkish dish of eggplant slow-braised with onion, garlic, and tomato until meltingly soft, served at room temperature drenched in good olive oil. Whether the imam fainted from the flavor or the cost of the olive oil depends on who’s telling the story.

Ingredients

For the eggplant

• 4 small-medium eggplants
• Salt, for sweating
• 1/2 cup olive oil, divided
• 2 onions, thinly sliced
• 4 cloves garlic, sliced
• 3 tomatoes, chopped, or 1 cup crushed tomatoes
• 1 teaspoon sugar
• 2 tablespoons chopped parsley
• 1/4 cup water
• Lemon wedges, for serving

Instructions

1. Prepare the eggplant
   Peel the eggplants in alternating strips (leaving some skin for structure). Slice a deep pocket lengthwise into each without cutting all the way through. Salt generously and let sit for 30 minutes, then rinse and pat dry.
2. Fry the eggplant
   Heat half the olive oil in a wide pan over medium heat. Fry the eggplants on all sides for 8-10 minutes, until softened and lightly golden. Remove and set aside.
3. Make the filling
   In the same pan, add the remaining oil and cook the onions until very soft and sweet, about 10 minutes. Add the garlic, tomatoes, sugar, and parsley, and cook for 5 minutes.
4. Stuff and braise
   Open the pocket in each eggplant and spoon the onion-tomato mixture generously inside. Arrange in a baking dish, pour the water around them, cover, and bake at 350°F for 40-45 minutes, until completely tender.
5. Serve
   Let cool to room temperature, this dish is traditionally served warm or at room temp, never hot. Serve with lemon wedges and crusty bread.