İmam bayıldı is a Turkish dish made from eggplant cooked with olive oil and filled with onions, garlic, and tomatoes and served at room temperature. It translates as the “imam swooned,” suggesting that the dish was so delicious that the imam, or prayer leader of the mosque, fainted at the sight and taste of it. (It is a saying in Turkish that suggests a person would faint if they really like the taste of a dish :) Imam bayıldı can be served as a luncheon entrée with a green salad and warm bread, or as part of a mezze spread. If making ahead of time and refrigerating, bring it to room temperature, or warm it very slightly in the oven before serving, as the oil tends to congeal on standing. Ingredients 6 slender, firm aubergines, about 7 inches long (about 2 pounds) Salt 4 medium ripe tomatoes 2/3 cup good-quality mild virgin olive oil 3 medium white onions, halved and sliced medium-thin 12 large garlic cloves, peeled 1/2 cup lukewarm water 2 heaping teaspoons sugar 1/3 cup finely chopped flat-leaf parsley 2 tablespoons lightly toasted pine nuts, for garnish Lemon wedges Instructions 1. Using a vegetable peeler, slice off strips of aubergines' skin in 1-inch intervals so that you have a "zebra" effect, leaving the stems intact. With a small knife, pierce the aubergines in several places and place in a large bowl in one layer. Add water to cover and 1 tablespoon of salt. Weigh the aubergines down with a plate so that they don't float. Soak the aubergines for 30 minutes. Drain, squeeze them, and pat dry thoroughly with a paper towel. (If you are pressed for time and if the aubergines are young and firm, the soaking can be omitted.)2. Preheat the oven to 350°F. Halve two
İmam bayıldı is a Turkish dish made from eggplant cooked with olive oil and filled with onions, garlic, and tomatoes and served at room temperature. It translates as the “imam swooned,” suggesting that the dish was so delicious that the imam, or prayer leader of the mosque, fainted at the sight and taste of it.
