İmam Bayıldı

Turkey

'The imam fainted': whole eggplants stuffed with onion, tomato and garlic, braised in olive oil until silken — legend says the imam swooned at the pleasure (or the oil bill). Ingredients: small eggplants, onions, tomatoes, garlic, green peppers, parsley, olive oil (generously), sugar, salt, lemon.

What it is

'The imam fainted': whole eggplants stuffed with onion, tomato and garlic, braised in olive oil until silken — legend says the imam swooned at the pleasure (or the oil bill). Ingredients: small eggplants, onions, tomatoes, garlic, green peppers, parsley, olive oil (generously), sugar, salt, lemon. Recipe: 1) Peel eggplants in stripes; salt and drain. 2) Sear lightly in olive oil; slit a pocket. 3) Fill with a slow-cooked onion-tomato mixture. 4) Braise gently with a little water until melting. Serve: at room temperature, as zeytinyağlı dishes are served, with bread for the oil. Flavor: sweet onion, rich oil, eggplant like custard. History: a jewel of Ottoman palace-influenced olive-oil cookery (zeytinyağlılar); its stuffed-meat sibling is karnıyarık. See also: Döner Kebab, Baklava.

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Related topics

• Baklava
• Döner Kebab
• Lahmacun