Imam Bayildi
Stuffed Mini-Eggplants "Baked Aubergines to Make the Sultan Swoon"
Savory, versatile dish can be served as a vegetarian side dish, cold hors d'oeuvres, or as a hot entree with lamb and rice. Perfect for parties! Best made a day ahead!
While the traditional versions of this dish are simmered in olive oil (zeytinyagi), this version acquires most of its rich flavor from baking
The Imam Fainted
The question remains why this Turkish leader so famously passed out. The oral history surrounding the name of the dish alludes to cultural and folk roots. The Imam may have fainted at the wonderful flavor of the dish, the beauty of the woman serving it, or at the cost of the ingredients.
Historically, Imam Bayildi was probably eaten cold. It can certainly be served cold as an hors d'oeuvre or part of a buffet, but it also lends itself to a hot meal as a vegetable side dish or a base recipe for a larger stuffed eggplant with lamb and rice. Imam Bayildi is best made a day ahead of time in order to allow the flavors to deepen.
Serves: 12 as a side dish, 6 as main course
Cook Time: approximately 2 hours
Preparing the Stuffing (est. time 30 minutes)
Slice off the ends of the aubergines and cut lengthways in half. Sprinkle the cut sides with salt and set aside for 30 minutes to ‘sweat’.
Meanwhile, heat 4 tablespoons of the olive oil in a heavy sauté pan and sauté the onions until soft and golden brown. Add the garlic and tomatoes with their juices and boil until most of the liquid has evaporated. Stir in allspice, currants, most of the parsley, and salt and pepper to taste. Set aside.
Preheat the oven to 160C / 325F.
Preparing the Aubergines(estimated time 30-45 minutes not including baking)
Thoroughly dry the aubergines with paper towels.
Place a large heavy frying pan over medium-low heat, add 3 tablespoons of the remaining olive oil, and fry aubergines until the cut sides are a deep golden brown and the skins are dark and wrinkled. Drain between layers of paper towels.
With a small spoon, scoop out the aubergine centers, leaving 6 mm / 1/4 inch-thick shells. Discard most of the seeds, finely dice the flesh, and stir into the onion and tomato mixture. Arrange the aubergine shells in a heavy baking dish just large enough to hold them. Divide the filling between them, heaping it a little in the center for an attractive appearance.
Combine the honey, lemon juice, and olive oil to taste and drizzle over the aubergines. Sprinkle with the oregano, salt and pepper. Pour 115 ml / 4 fl oz water into the dish and bake uncovered for 45 minutes. Add a little more water to the dish if it appears to be drying out during baking.
Bake uncovered at 160 / 325F for 1 hour
Serving Options
Arrange the aubergines on a platter or on individual plates, spoon over any cooking liquid, and sprinkle with olive oil to taste and the remaining parsley.
To serve as a main course use large round aubergines and add rice and lightly browned finely minced lean lamb to the filling (adding more currants and allspice to taste). Place 1 thin tomato slice on top of each aubergine, to prevent the rice from drying out during baking.
