Equipment
Ingredients
Aubergine Preparation
- 4 aubergine, medium, stems left intact but trimmed
- 15 g salt
- 1000 ml water
Filling and Braise
- 120 ml extra virgin olive oil
- 400 g white onion, sliced into thin half-moons
- 30 g garlic, sliced thin
- 500 g fresh tomatoes, peeled and diced
- 10 g sugar
- 20 g flat-leaf parsley, finely chopped
- salt
- 2 g black pepper, freshly ground
- 120 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 414 kcal
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 31 g
- Fiber
- 12 g
- Sugar
- 21 g
- Sodium
- 506 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 1080 mg
- Calcium
- 82 mg
- Iron
- 1.8 mg
- Magnesium
- 64 mg
- Phosphorus
- 134 mg
- Zinc
- 0.9 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 39 mg
- Vitamin E
- 5.1 mg
- Vitamin K
- 110 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.9 mg
- Folate
- 82 mcg
- Water
- 359 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a vegetable peeler, peel the aubergines lengthwise in alternating stripes, leaving them looking like they are wearing striped pyjamas. Leave the stems attached but peel any hard layers near the cap. Dissolve the 15g of salt in the 1000ml of cold water, submerge the aubergines, and let them soak for 30 minutes to draw out bitterness and reduce oil absorption.
Remove the aubergines from the salted water, rinse them briefly under cold running water, and pat them completely dry with paper towels to prevent splattering when frying.
Heat 60ml of the olive oil in a large frying pan over medium heat. Fry the whole aubergines, turning frequently, until they are browned on all sides and the flesh begins to soften. Transfer the fried aubergines to your baking dish.
In the same frying pan, add the remaining 60ml of olive oil if needed. Add the sliced onions and saute over medium-low heat until they are deeply softened and translucent, avoiding any dark browning.
Add the sliced garlic to the onions and cook for an additional 2 minutes until fragrant. Then stir in the diced tomatoes, sugar, salt, and black pepper. Simmer the mixture gently until the tomatoes break down and the juices thicken. Remove from heat and stir in the chopped parsley.
Preheat your oven to 180°C/350°F. Using a knife, make a deep lengthwise slit in each aubergine, being careful not to cut all the way through the bottom or the ends. Use a spoon to gently press the flesh outward, creating a pocket. Generously spoon the tomato and onion filling into each pocket, piling it high.
Pour the hot water into the bottom of the baking dish around the aubergines, being careful not to wash away the filling. Cover the dish tightly with a lid or parchment paper topped with aluminum foil. Bake at 180°C/350°F for 45 minutes, or until the aubergines are extraordinarily tender and collapsing.
Remove the baking dish from the oven and keep it covered while it cools. Allow the dish to rest until it reaches room temperature before serving. This allows the generous olive oil to settle and the complex flavors to meld properly.
Chef's Notes
- The name Imam Bayildi translates to the Imam fainted. While folklore suggests he fainted due to the sheer deliciousness of the dish, culinary historians joke he actually fainted when he realized how much expensive olive oil went into preparing it. Do not skimp on the oil; it is the fundamental medium of flavor here.
- Serving temperature is paramount. This is a classic zeytinyagli (olive oil dish) in Turkish cuisine, which dictates it must be served cold or at room temperature, never hot. The cooling process allows the starches and oils to emulsify and settle into a luxurious texture.
- Peeling the aubergine in stripes (often called pyjama style) is not merely cosmetic. The strips of remaining skin help the vegetable hold its structural integrity during the long cooking process so it does not turn entirely into mush.
- The addition of a small amount of sugar is a traditional Turkish technique for olive oil-braised vegetable dishes. It counteracts the acidity of the tomatoes and highlights the natural sweetness of the slowly caramelized onions.
Storage
Refrigerator: 5 days — Store in an airtight container. Tastes significantly better on the second and third days.
Freezer: 1 month — Freezing is possible but will further soften the aubergine texture upon thawing.
Troubleshooting
Aubergines are greasy and taste unpleasantly heavy
Cause: The frying oil was not hot enough, causing the vegetable sponge structure to absorb oil without sealing, or they were not properly dried after soaking.
Fix: Pat the fried aubergines thoroughly with paper towels before stuffing, and slightly reduce the oil in the onion and tomato filling.
Prevention: Ensure aubergines are completely dry before frying and that the oil shimmers before adding them. Alternatively, brush the prepared aubergines lightly with oil and roast them at 200°C instead of shallow frying.
Filling tastes too acidic or sharp
Cause: Tomatoes used were underripe or particularly acidic, and the sugar did not adequately balance them.
Fix: Drizzle a small amount of extra virgin olive oil and a tiny pinch of extra sugar over the top before the final cooling stage.
Prevention: Always use fully ripe, sweet tomatoes in season, or substitute with high-quality canned tomatoes.
Cultural Context
Imam Bayildi is arguably the most famous vegetarian export of Ottoman palace cuisine. Originating in Turkey, it represents an entire category of dishes known as zeytinyaglilar vegetables cooked and preserved in generous amounts of olive oil. The legend of the swooning Imam immortalizes the dish's irresistible, deeply savory profile, emphasizing the luxury of high-quality olive oil and perfectly ripe summer produce.
