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Imam Bayildi | Turkish Braised Eggplant
(0)
60 min
Under an hour
Knuspr-Küche
Imam Bayildi ist ein traditionsreicher Klassiker der mediterran-türkischen Küche: Zarte Auberginen werden im Ganzen eingeschnitten, mit aromatisch karamellisierten Zwiebeln, frischen Tomaten, Knoblauch und feinen Kräutern gefüllt und in reichlich feinstem Olivenöl sanft im Ofen geschmort. Ein herrlich saftiges, aromatisches Sommergericht, das warm oder lauwarm pure Urlaubsstimmung auf den Teller zaubert.
Preparation method
Preparation & Filling
Preheat the oven to 190 °C top/bottom heat. Wash the eggplants, pat dry, and peel lengthways in stripes (zebra stripe pattern). Cut a deep pocket lengthwise into each eggplant without cutting all the way through. Brush the eggplants with 2 tbsp of olive oil, sprinkle with a little salt, and place them in a baking dish.
Slice the onions into fine half-rings. Dice the tomatoes and finely chop the garlic. Heat 2 tbsp of olive oil in a pan and sauté the onions over medium heat for approx. 8–10 minutes until translucent and lightly golden brown.
Add tomato paste, garlic, sugar, and cumin to the onions and sauté for 1–2 minutes. Then stir in the diced tomatoes and let everything simmer gently for 5 minutes. Season to taste with salt and black pepper, remove from the heat, and fold in the freshly chopped parsley (save a small portion for garnish).
Chef's tip
Imam Bayildi traditionally tastes best lukewarm or allowed to steep at room temperature – this allows the olive oil and the flavors of the braised onions to develop their full depth.
Leftovers will keep easily in an airtight container in the refrigerator for 2–3 days and taste almost even more flavorful the next day.
35 min
Under an hour
