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    Imam bayıldı

    imam bayıldı

    Small aubergines peeled in stripes, simmered in olive oil on a bed of tomato, onion, pepper and garlic, then split and filled with that mixture and served at room temperature. Somer Sivrioglu's Turkish recipe for SBS.

    Striped aubergines filled with tomato, onion and pepper, finished with parsley and olive oil.
    Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.
    Servings
    4
    Preparation
    20 min
    Cooking
    40 min
    Resting
    30 min
    Total
    1 h 30
    Difficulty
    Easy

    Equipment

    • Wide saucepan that holds 4 aubergines side by side
    • Flameproof roasting tray; baking paper
    Servings4

    Ingredients

    Shopping list

    Method

    1. Score a cross in the tomatoes, cover with boiling water for 30 seconds, plunge into cold water and peel. Halve, scoop out the seeds and chop the flesh finely.

    2. Put the tomato in the saucepan with the onion, pepper, garlic, half the parsley, the sugar and salt.

    3. Peel three wide strips from each aubergine, from 2 cm below the top to 2 cm above the base, so they look striped. Push them down into the tomato mixture.

      Why Partial peeling lets the aubergine absorb the oil and juices while the remaining skin holds it together.

    4. Add the oil and enough water just to cover, lay a round of baking paper on top and simmer over a medium heat for 30 minutes.

      Timer · 30 min30:00

    5. Lift out the aubergines and slit each lengthways along the middle stripe, stopping 2 cm from each end. Push the slit open with the back of a spoon into a boat shape.

    6. Put them in the oiled roasting tray, fill with the tomato mixture and spoon the rest over. Simmer over a medium heat for 10 minutes. Leave to cool to room temperature and scatter with the remaining parsley.

      Timer · 10 min10:00

    Substitutions

    • Small aubergines → Larger ones, halved lengthways; simmer a little longer.

    Common mistakes

    • Serving it hot: like other Turkish olive-oil dishes it is eaten at room temperature.

    Storage & reheating

    Keeps 3 days in the fridge; bring back to room temperature before serving.

    Allergens

    None

    Check labels: stock, bacon and sauces can contain further allergens.

    Dietary

    vegan · gluten-free

    The imam fainted

    İmam bayıldı means "the imam fainted". SBS tells the legend that the dish was so delicious that an imam fainted on tasting it. It is a story, not history. SBS calls it a classic Turkish preparation.

    [1]

    Striped pyjamas

    Somer Sivrioglu peels the aubergines in stripes so they look as if they wear striped pyjamas, simmers them whole in oil and water on top of the filling, then splits and stuffs them. There is no frying, so the dish is lighter than versions that fry the aubergine first, but it uses plenty of olive oil.

    [1]

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