Imam bayıldı — Turkish eggplants stuffed with vegetables

Imam bayıldı, which in Turkish means “the imam fainted” (legend has it that an Ottoman imam liked it so much that he fainted), is a classic dish of Ottoman cuisine: whole eggplants stuffed with sweetened onions, tomatoes and garlic, simmered slowly in olive oil. It is served at room temperature, as a vegetarian main dish or meze, and goes well with fresh bread or pilaf.

INGREDIENTS (for 4 people):

• 4 large eggplants
• 4 large onions, cut into thin slices
• 4 ripe tomatoes, finely chopped
• 4 garlic cloves, crushed
• 120 ml olive oil (about half a cup)
• 1 teaspoon sugar
• 1 teaspoon salt (plus more for the eggplants)
• ½ teaspoon black pepper
• 1 bunch fresh parsley, chopped
• 1 tablespoon lemon juice (optional)

PREPARATION STEPS:

1. Wash the eggplants, peel them partially in stripes (one strip on, one off), trim the stems but leave the caps. Sprinkle with salt and leave for 20 minutes to draw out the bitter juice; then rinse and dry well.
2. In a deep pan, heat half of the olive oil and fry the eggplants on all sides until they soften slightly and turn golden. Remove and drain on kitchen paper.
3. In the same pan, add the remaining oil and fry the onions over low heat for 8–10 minutes until soft and sweetened. Add the garlic, chopped tomatoes, sugar, salt and pepper; cook for 10 minutes until the sauce thickens. Add half of the parsley.
4. Cut each eggplant lengthwise in the middle (without cutting all the way through) and open it gently like a pocket. Fill with the onion and tomato mixture.
5. Arrange the stuffed eggplants in a baking dish, pour the remaining sauce and 1 cup of warm water over them. Cover with a lid or aluminium foil and bake in a preheated oven at 180°C for 35–40 minutes, until the eggplants are completely soft.
6. Let them cool to room temperature, sprinkle with the remaining parsley and the lemon juice before serving.

Preparation time: about 25 minutes (plus 20 minutes resting for the eggplants). Cooking time: about 50 minutes. Servings: 4.