Eggplants Stuffed with Onions and Tomatoes
Imam Bayildi is one of the most famous Turkish dishes. Conflicting stories are told about the origin of its name, which means “the Imam fainted.” Some say it came about when an Imam (Muslim priest) fainted with pleasure when it was served to him by his wife. Others believe that the Imam fainted when he heard how much of his expensive olive oil had gone into its making. It is best cooked in a saucepan, but you may find it easier in the oven. Serve it cold. Small, elongated eggplants—at most 5 1/2 inches long, each weighing about 4 to 4 1/2 ounces—are best for this dish. You will find them in Asian and Middle Eastern stores.
Recipe information
Yield
serves 6
Ingredients
For the Filling
Preparation
Step 1
Make the filling first. Soften the sliced onions gently in the oil, but do not let them color. Add the chopped garlic and stir for a moment or two until the aroma rises. Remove the pan from the heat and stir in the tomatoes and the chopped parsley. Season to taste with salt, and mix well.
Step 2
Trim the caps from the ends of the eggplants (you may leave the stalks on). Peel off 1/3-inch-wide strips of skin lengthwise, leaving alternate strips of peel and bare flesh. Make a deep cut on one side of each eggplant lengthwise, from one end to the other, but not right through, in order to make a pocket.
Step 3
Stuff the pocket of each eggplant with the filling and place them tightly side by side, with the opening face up, in a wide shallow pan. Mix the tomato juice with a little sugar, salt, and the lemon juice and pour this and the oil over the eggplants. Cover the pan and simmer gently for about 45 minutes, or until the eggplants are soft and the liquid much reduced.
Step 4
Alternatively, you can cook the stuffed eggplants in the oven. Arrange them, cut side up, in a baking dish, with the rest of the ingredients poured over. Cover with foil and cook in the oven preheated to 400°F for 1 hour, or until soft. Allow to cool before arranging on a serving dish.
