Imam bayildi
Aubergine halves stuffed with tomato, onion and peppers, baked in olive oil
A classic Turkish dish whose name means 'the imam fainted', supposedly with delight. Aubergine shells are fried in olive oil and filled with their own flesh cooked with tomatoes, onion, red and green peppers, garlic and herbs, then baked until meltingly tender. Finished with lemon and parsley; good hot or cold with bread, salad and creamy garlic dip.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
For the seasoning
To garnish
Method
0/9 doneStep 1: Scoop out the flesh from 2 aubergines with a spoon, leaving shells about 1 cm thick. Chop the flesh.
Step 2: Sprinkle the shells and flesh with 1 tsp salt and leave in a colander for 20 minutes. Rinse and pat dry. Keep the shells aside.
20 minStep 3: Heat 4 tbsp olive oil in a frying pan and shallow-fry the shells on both sides until lightly browned. Drain and place in a baking dish.
6 minStep 4: Heat the oven to 375°F. In the same pan heat 2 tbsp olive oil, add 1 onion, 1 tsp garlic paste, 1 red capsicum (bell pepper) and 1 green capsicum (bell pepper) and cook for 5 minutes.
5 minStep 5: Add 6 tomatoes, 2 tbsp fresh parsley, 1 tsp fresh coriander and the chopped aubergine flesh and cook for 5 minutes.
5 minStep 6: Add 1 tsp ground coriander, 1 tbsp lemon juice, ½ tsp salt, ½ tsp sugar and ¼ tsp black pepper, mix well and cook for 2 minutes.
2 minStep 7: Pile the filling into the aubergine shells.
Step 8: Bake for 30 minutes until the aubergines are tender.
30 minStep 9: Place half an aubergine on each plate, sprinkle with 2 tbsp lemon juice and garnish with 2 tbsp fresh parsley. Serve hot or cold with bread, salad and creamy garlic dip.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 16 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does imam bayildi take?
- About 80 minutes in total: 35 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Um Ali (banana & bread dessert)
Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
