Imam bayildi

Alongside pilaf and shashlik, imam bayildi is one of the most famous Turkish national dishes. The literal translation means – the imam fainted, from which we can conclude that the dish is truly delicious, as even the imam (i.e., the Muslim cleric) couldnt help but faint.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Eggplant, raw

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 1 dl Oil, olive

  • 2 piece Onion, raw

  • 500 g Tomato, dried

  • 1 pod Garlic, fresh

  • 4 twig Parsley, fresh

  • 1 pinch Sugar, white

  • 1 piece Spices, bay (leaves)

  • 20 g Nuts, almonds

Steps

  1. Wash the eggplants, clean them, and cut them in half lengthwise. Make a crosswise incision in the flesh of the eggplant, season with salt and pepper.

  2. Heat olive oil in a pot, place the eggplant halves in it, cover, and simmer until the flesh softens (about 15 minutes). Then remove the halves from the pot, let them cool slightly, and scoop out the flesh. Be careful to keep the skin intact.

  3. Grease a baking dish. Preheat the oven to 200°C. Peel and roughly chop the onion. Wash, clean, and dice the tomato. Peel and chop the garlic. Wash, shake dry, and chop the parsley. Sauté the onion and garlic in oil until the onion becomes translucent, then add the tomato and simmer for another five minutes. Remove the pan from the heat and mix in the parsley and grated eggplant flesh. Season with salt, pepper, sugar, and bay leaf. Finally, add the chopped almonds. Mix everything well.

  4. Remove the bay leaf and fill the eggplant skins with the prepared mixture. Arrange them in the baking dish and bake in the preheated oven for 15 minutes. Transfer the baked eggplants to a serving plate.

Nutrition Information (Per 100g)

  • Calories: 110.29 kcal
  • Fat: 1.22 g
    • Saturated Fat: 0 g
  • Carbohydrates: 22.07 g
    • Sugars: 13.5 g
  • Protein: 5.37 g
  • Fiber: 5.63 g

Advice

The dish can be served hot or cold. Serve imam bayildi with herb sour cream or cold yogurt sauce.