Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, March 18, 2006

The Imam Fainted (Eggplant with Veggie Filling)

(Imam Bayildi)

The Imam Fainted (Eggplant with Veggie Filling)
4 small eggplants
3/4 cup sunflower oil or olive oil

1 medium onion, sliced
1 medium tomato, diced
4 garlic cloves, sliced
1 tbsp extra virgin olive oil
1 tbsp sugar

1 tbsp fresh parsley, chopped

For each eggplant, peel alternating strips of skin lengthwise as seen in the picture. Sprinkle salt on top and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out most of the seeds, making sure they don't fall apart. Place them in a clean pan.

Meanwhile cook all the filling ingredients in a small pot on medium heat for about 12-13 minutes. All the water should evaporate. Stir constantly towards the end.

Fill the eggplants equally with the filling using a teaspoon. Pour in 1/2 cup of water in the pan from the side. Cover and cook on medium heat until almost all the water evaporates. Let cool first, then place The Imam Fainted on a serving dish. Garnish with parsley.
This dish is one of the most well-known olive oil dishes in Turkish Cuisine and it's very tasty. You can serve it as an entree or after your main course.

Ottoman Kitchen

* This is a vegetarian dish.



At 12:20 PM, Blogger Asli said...

Binnur hanim

Gene cok guzel bir yemek yapmissiniz. Sayenizde sikca Turk yemekleri yapar oldum, bunu da mutlaka deneyecegim. Benim birda bulabildigim patlicanlar cok buyuk ve tatsiz olabiliyor. Sizinkiler cok guzel gozukuyor.


At 1:28 PM, Blogger Binnur said...

Sevgili Asli,
Cok tesekkur ederim. Gecen ay Amerika'da kizimin yanindaydim ve aradigim bazi sebze ve urunleri bulamadim. Kanada'da veya benim yasadigim bolgede, cesit daha bol. Kucuk patlican bulamazsaniz, buyuk patlicanlari halka halka kesip uzerine ic malzemeyi koyarak yapmayi deneyin:)

At 3:29 AM, Anonymous Anonymous said...

Thank you so much you are making me a perfect cook. Can you also add ground beef to this dish I think I had this with ground beef and it was wonderful

At 11:27 PM, Blogger Binnur said...

Sure, I already posted the recipe with ground beef. The name is
Stuffed Eggplants with Ground Beef (Karniyarik)

At 1:54 PM, Anonymous Anonymous said...

I just got back from istanbul and I ate this dish at least once a day, I am so excited to re create it! Thanks for posting these delicious recipes!

At 9:52 PM, Blogger Binnur said...

You're very welcome, this is one of my daughter's favourites..
almost impossible not to love Imam Bayildi, enjoy it:)

At 12:11 PM, Anonymous Anonymous said...

hi, iam maryam
i was looking for this recipe allover the net.
i love it, my anti used to cook it for me> but there is a slite difference< she made it like soup and added sugar and lemon and im not sure if she added sweet green pepper too. so i was asking is this still imam bayildi

At 4:01 PM, Blogger Binnur said...

Hi Maryam,
No it is not:) This the traditional Imam Bayildi recipe. But I didn't figure out your aunt's dish. If you give me more information about it I may help you:)
Take care,

At 10:33 PM, Anonymous Anonymous said...

Merhaba Binnur,
thanks a lot for bringing together recipes for those delicious meals with your own experienced touch.

This is also my favorite cold dish with olive oil, and I can't forget those that I have eaten those cooked by my grandmother. I just want to add that, she wasn't cooking neither the filling nor the eggplant before. But she was filling the eggplants with raw filling, and then cook it with very light heat for a longer time, which she claimed was the trick. Just another way of cook this delicious meal worth trying.

At 7:17 PM, Blogger Leslie said...

I lived in Turkey (Karamursel) during my high school years in the early '70's, and this was a dish that remember and loved. I made it the other day and it was delicious. Thank you - I will be revisiting your site often for more recipes to try!

At 2:03 PM, Blogger Misty said...

This is my new favorite dish. It will definately go into the rotation. I think next time I will make double the veggie filling because I was left wanting more at the end. Thanks so much for this as I've been trying to find a replacement recipe for a dish at a local restaurant and this was PERFECT.

At 8:13 AM, Anonymous Anonymous said...

Im so glad to have found this site and i love this dish so much,my mother in law used to make it all the time. well everybody wish me luck :)

Binnur Hanim cok tesekkurler bu tarifleri icin, en azindan haftada bir kere kocam turk yemek yiycek artik <3

At 1:59 PM, Anonymous Anonymous said...

Hello! I like the idea of cooking eggplants but I also show some recipies with baking them,I think I prefer cooked,but which method is the original ?greetings

At 7:37 PM, Blogger Binnur said...

The one that I've posted is the original one:)

At 11:13 AM, Anonymous Anonymous said...

Hello.I loved the dish, however, how should I transfer them when done onto the plate:)? They were so soft and when I used a spoon the filling seemed to have fallen apart :( Maybe my question can be funny but I'm not used to making that kind of dishes:)Sincere greetings!

At 2:53 PM, Blogger Binnur said...

All the dishes cooked in olive oil categorized in Olive Oil Dishes and Appetizers sections should be cooled down in the pot first. Then they should be plated:) I always use a large spatula for Imam Bayildi to keep them in one piece:)


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