Meze Atlas, Cooked in olive oil

İmam Bayıldı

Name: İmam Bayıldı
Prep time: 105 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 medium aubergines (about 250 g each); 1 tbsp salt, plus 1 tsp for the filling; 150 ml olive oil; 3 onions, sliced into half-moons; 6 cloves garlic, sliced; 2 green peppers, sliced; 3 ripe tomatoes, peeled and diced; 1 tsp sugar; ½ bunch parsley, chopped

/ee·MAM ba·yuhl·DUH/

Whole aubergines stuffed with slow-cooked onion, garlic and tomato, baked in olive oil

4serves

1 hr 45 minactive time

Goes with

Rakı

The silky, oil-rich aubergine and sweet onion are balanced by the dry, aromatic bite of rakı.

Also good with white wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

4medium aubergines (about 250 g each)
1 tbspsalt, plus 1 tsp for the filling
150 mlolive oil
3onions, sliced into half-moons
6 clovesgarlic, sliced
2green peppers, sliced
3ripe tomatoes, peeled and diced
1 tspsugar
½ bunchparsley, chopped

Method

Peel the aubergines in lengthways stripes. Soak them in water with 1 tbsp salt for 30 minutes, then drain and dry well.
Fry the aubergines whole in 75 ml of the oil, turning, until soft and golden on all sides, about 10 minutes. Drain.
In the same pan cook the onions in the remaining oil over low heat for 15 minutes until soft and sweet. Add the garlic and peppers for 3 minutes, then the tomatoes, sugar and 1 tsp salt, and cook 5 minutes. Stir in the parsley.
Heat the oven to 180°C. Lay the aubergines in a baking dish and slit each one lengthways to make a pocket.
Fill the pockets generously with the onion mixture, pour 150 ml hot water into the dish and cover loosely with foil.
Bake for 35 to 40 minutes until very tender. Cool to room temperature before serving.