Imam Bayildi

Method

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1. Peel the aubergines in stripes, leaving alternating bands of skin. Cut a deep slit lengthways down each without cutting through the ends.

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2. Salt them generously inside and out and leave in a colander for 45 minutes. Rinse and pat completely dry.

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3. Fry the whole aubergines in the 4 tablespoons of oil over medium heat for 10 minutes, turning, until browned and softened. Lift out.

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4. Add 100 ml of the olive oil to the pan and cook the onions over low heat for 20 minutes until completely soft and sweet.

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5. Add the garlic, green pepper and allspice for 3 minutes, then the chopped tomatoes, purée, sugar and salt.

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6. Cook 12 minutes until thick and jammy, then stir in the parsley and lemon juice off the heat.

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7. Set the aubergines in a baking dish, open the slits with two spoons, and stuff each generously with the filling.

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8. Lay tomato slices over the tops, pour the remaining 50 ml olive oil and the hot water around, and cover with foil.

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9. Bake at 180°C / 350°F for 50 minutes, uncovering for the last 15. Cool completely and serve at room temperature.

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Chef’s Tips

• Serve at room temperature. This is a zeytinyağlı dish, and hot is simply the wrong way to eat it.
• Do not stint on the olive oil. It is the medium and the flavour, not an afterthought.
• It is better on the second day, once the flavours have settled.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Warm flatbread
• Thick yoghurt with garlic
• A cold glass of ayran or a dry white

Storage & Reheating

Refrigerate up to 4 days. Bring fully to room temperature before serving — never eat it fridge-cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.