Imam Bayildi

Imam Bayildı (Stuffed Aubergines in Olive Oil)

A classic Turkish cold mezze from Ottoman palace cuisine: whole aubergines slowly braised in olive oil and stuffed with a sweet onion, garlic and tomato filling. Served at room temperature with bread to soak up the saffron-tinted oil.

Prep

25 min

Cook

60 min

Total

85 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •4 whole (4 small (about 225 g / 8 oz each)) aubergines (baby or small Italian), Choose slim, firm aubergines of similar size so they cook evenly. Baby aubergines look most traditional.
• •200 ml (¾ cup + 1 tbsp) extra-virgin olive oil, Divided; this is generous by design. A lighter version uses about 80 ml, but the dish is defined by its oil.
• •3 whole (3 medium (about 450 g)) onions, Yellow or brown, thinly sliced into half-moons.
• •6 cloves garlic, Finely sliced.
• •3 whole (3 medium (about 360 g)) ripe tomatoes, Peeled and roughly chopped; or 1 x 400 g tin of good plum tomatoes, drained.
• •1 tbsp tomato paste
• •1 tsp sugar, Balances acidity of tomato; traditional in the sweet braise.
• •saffron threads, a pinch, Optional but classic; bloomed in 1 tbsp hot water.
• •10 g (¼ cup, loosely packed) flat-leaf parsley, Stems and leaves, chopped separately.
• •1 tsp sea salt, Plus extra for salting aubergines.
• •black pepper, freshly ground, ½
• •1 tsp dried oregano or Turkish kekik
• •60 ml (¼ cup) hot water, For the baking pan and to bloom the saffron.
• •crusty bread or warm pide, to serve, For soaking up the oil.

Steps

1. 1 Peel the aubergines in alternating strips (zebra-striped) so they hold their shape but absorb oil. Cut off the green caps, leaving the stems on. Slit each aubergine deeply down the length, almost but not quite through, so it opens like a hinge.
2. 2 Salt the cut sides generously and set the aubergines in a colander for 20 to 30 minutes to draw out bitter liquid. Pat completely dry with a clean tea towel.
3. 3 While the aubergines drain, make the filling: heat 80 ml (⅓ cup) of the olive oil in a wide pan over medium-low heat. Add the sliced onions and a pinch of salt and cook gently for 12 to 15 minutes, stirring often, until very soft and translucent but not browned.
4. 4 Add the sliced garlic and parsley stems and cook another 2 minutes until fragrant. Stir in the chopped tomatoes, tomato paste, sugar, oregano and pepper. Simmer for 8 to 10 minutes, until the mixture thickens to a loose jam. Taste and adjust salt. Remove from heat and stir in the chopped parsley leaves.
5. 5 Bloom the saffron in 1 tbsp hot water and set aside. Preheat the oven to 190 °C / 375 °F (170 °C fan).
6. 6 Gently open each aubergine and stuff with about 2 to 3 tablespoons of the filling, pressing it in so the aubergine gapes open to show the red stuffing. Reserve any leftover filling.
7. 7 Heat the remaining 120 ml (½ cup) olive oil in a wide oven-safe pan or baking dish over medium heat. Place the stuffed aubergines seam-side up in the pan in a single layer; they should fit snugly. Drizzle with the saffron water and any remaining oil.
8. 8 Spoon the reserved filling around the aubergines and add 60 ml (¼ cup) hot water to the pan. Bring to a gentle simmer on the stovetop, then cover with a tight lid (or foil).
9. 9 Transfer to the oven and bake for 45 to 55 minutes, until the aubergines are completely collapsed and very tender. To check: a skewer should slide through the skin with no resistance, and the aubergines should look almost melted. If they brown too quickly, lower the oven to 175 °C / 350 °F.
10. 10 Remove from the oven and let cool in the pan, uncovered, so the aubergines absorb the oil. The dish is traditionally served at room temperature, or even the next day, with bread for the saffron- and tomato-scented oil.
11. 11 Safety note: bake until the aubergine flesh reaches a soft, steaming consistency throughout (well above 75 °C / 165 °F internally). Refrigerate any leftovers promptly and consume within 2 days.