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İmam Bayıldı (Braised Stuffed Aubergines)

Asia › Turkey
serves 5 1 hr 25 min Medium 2 versions
Meat-free Vegan Gluten-free Lactose-free Dinner Iftar Stovetop
İmam Bayıldı tarifi
E4024 · CC BY-SA 4.0

İmambayıldı

One of 2 versions of İmam Bayıldı (Braised Stuffed Aubergines). The table below shows how their ingredients differ.

Ingredients

Servings 5 people
  • 5 piece aubergine · medium
  • 3 piece onion · medium
  • 3 piece tomato · large, peeled and chopped
  • 3 piece green pepper · chopped
  • 3 clove garlic
  • half water glass (200 ml) olive oil
  • 1 piece sugar cubes
  • half bunch parsley
  • 1.5 water glass (200 ml) water
  • 1 dessert spoon salt

How to make it

Open in kitchen mode
  1. Peel the aubergines in stripes.
  2. Slit them down the middle with a knife, leaving two centimetres at each of three points.
  3. Leave them in salted water for half an hour.
  4. Heat the oil in a pan.
  5. Squeeze the aubergines well to remove the water, then put them in the pan and fry them.
  6. Take out the fried aubergines and place them in a wide pan.
  7. Put the onions into the oil left in the frying pan first and soften them until golden.
  8. Then add the tomato, garlic, salt, sugar and peppers.
  9. Cook over a low heat for 15 minutes.
    15 min
  10. Once off the heat, stir in the finely chopped parsley.
  11. Fill the aubergines through the slit with the mixture, divided equally.
  12. Add 1.5 water glasses of water and the liquid from the filling.
  13. Cook over a low heat.
  14. Serve cold.
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İmam Bayıldı (Braised Stuffed Aubergines) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Without frying base Fried
Ingredient Without frying Fried
parsley — ✓
pepper — ✓
sugar ✓ —
sugar cubes — ✓

Without frying

serves 4 50 min

A lighter imam bayıldı in which the aubergines are not fried and the onion mixture, rubbed with olive oil, is spooned straight inside.

Open this version