Imam Bayildi: The Stuffed Eggplant That Made the Imam Faint

The story behind the name depends on who you ask. Either the imam fainted from the pleasure of eating this dish, or he fainted when he learned how much olive oil had gone into making it. Having made it and tasted it, I think the first version is more likely.

This is one of the few vegetarian dishes where the flavor is so complete you do not notice the absence of meat.

Preparing the eggplant

Use medium globe eggplant, one per person. Score the skin lengthways with deep cuts — not all the way through, just enough to allow the flesh to absorb the filling. Sprinkle salt over the scored surface and into the cuts. Let them drain in a colander for 30 minutes, then pat dry.

Fry the eggplant in generous olive oil over medium heat, turning occasionally, until softened and slightly collapsed on all sides. You can also roast them at 200°C for 25 minutes. The goal is a soft, yielding flesh that will absorb the stuffing.

The filling

This takes time and does not benefit from rushing. Soften three large onions, thinly sliced, in plenty of olive oil over medium-low heat for 25 to 30 minutes until completely soft, sweet, and just starting to color. Add four to five garlic cloves and cook for another five minutes.

Add four ripe tomatoes, roughly chopped, a teaspoon of sugar, salt, and a tablespoon of tomato paste. Cook for another fifteen minutes until the mixture is thick and fragrant. Add a handful of fresh flat-leaf parsley.

Stuffing and finishing

Open each eggplant along its scored cuts and gently press the flesh to make room. Spoon the tomato and onion mixture generously into each one, pressing it into the gaps. Arrange in a baking dish. Pour over any remaining cooking juices plus a cup of water. Cover with foil and bake at 180°C for 30 minutes.

Remove from the oven and let cool to room temperature. The resting time is not optional — the dish transforms as it sits.

Serve with bread and a drizzle of fresh olive oil.