Home Recipes Main dishes İmam bayıldı – aubergines in olive oil
From our kitchenİmam bayıldı – aubergines in olive oil
The imam supposedly fainted with delight – hence the name. Aubergines are braised with a sweet onion and tomato filling in plenty of olive oil and eaten lukewarm or cold.
Method
Peel the aubergines in stripes, slit lengthways and soak in salted water for 20 minutes, then dry.
Slice the onions into thin half-rings, soften with garlic in 4 tbsp olive oil for 10 minutes, add diced tomatoes, parsley, sugar, salt and pepper and simmer 5 minutes.
Fry the aubergines in the remaining oil for 6 minutes, place in a pot and open them up.
Fill with the onion mixture, add water and lemon juice.
Cover and braise over low heat for 35 minutes, cool completely and serve lukewarm with bread.
Tip from the storeGood olive oil makes the difference – you will find Turkish oils from the Aegean on our shelves.