Imam Bayildi literally translates into “the priest fainted” because it is said that was the reaction of the Ottoman high priest, to faint with pleasure, when he first tasted the dish. It is a prime example of zeytinyagli, a popular category of Turkish dishes based on simmering vegetables in olive oil.
It’s usually served room temperature or slightly warmed. I like it with a good crusty bread to sop up the delicious olive oil.
Ingredients
1–1 ½ pounds small globe eggplants, sometimes called Italian eggplant, or Asian Eggplant*
1 large yellow onion, thinly sliced
5 plum tomatoes, seeded and chopped into 1″ pieces
4–6 garlic cloves, thinly sliced
1 green bell pepper, sliced into narrow rounds
1/3 Cup Extra Virgin Olive Oil
1 pinch of Coconut or Granulated Vegan Sugar
1 bunch finely chopped Italian parsley
Salt & Red Pepper to taste
*Tip: Choose small globe eggplants or Asian eggplants, as they are tasty without being bitter.
Instructions
Slice the eggplants in half lengthwise and sprinkle with salt. Allow to weep for 30 minutes, pat dry. Place cut side up in a baking dish.
In a large sauté pan, add 2Tbl of the olive oil. Heat to medium-high. Add onions and sauté until just starting to soften. Add garlic, cook until fragrant, then add the tomatoes, salt and crushed red pepper to taste. When all the veggies are warmed through and starting to render their juice, it’s time to arrange the sautéed veggies on top of the eggplant.
In a baking dish, pile the sautéed vegetables on top of the eggplant halves. Mix the rest of the olive oil with ¼ cup of water and a small pinch of sugar and pour it over the top of the vegetables.
I top each eggplant half with the green bell pepper rounds. It’s not traditional, but I love the earthiness of the pepper with the sweetness of the other vegetables.
Cover tightly and bake at 350 for 1½ – 2 hours. Occasionally open and baste with juices. When it’s ready, all watery liquid should be evaporated and only the deliciously flavorful olive oil will remain. Cool to room temp or refrigerate overnight, as it’s even better the next day.