About this dish
Eggplant halves braised and stuffed with a sweet, garlicky onion and tomato filling, served cold or warm.
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Ingredients
🍆4 eggplants
🧅3 onions, sliced
🍅3 tomatoes, chopped
🧄4 cloves garlic
Method
Serves 21
Slit the eggplants lengthwise and fry lightly until softened.2
Sauté onion and garlic until soft, then add chopped tomato and simmer.3
Stuff the eggplant slits generously with the onion-tomato mixture.4
Arrange in a pan with olive oil and a little water or sugar.5
Simmer gently until very tender, then cool before serving.✓ What Makes it Authentic
Imam bayildi, meaning 'the imam fainted,' is a classic Ottoman vegetable dish typically served at room temperature.
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