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Imam Bayildi - Aubergine in Olive Oil with Onion and Tomato

Aubergine braised until meltingly soft and filled with onion and tomato. Eaten warm or cold, never hot - and better on the second day.

Imam Bayildi - Aubergine in Olive Oil with Onion and Tomato

Ingredients

Instructions

  1. Peel the aubergines in lengthwise stripes so they hold their shape. Soak in salted water for 20 minutes, then pat dry.
  2. Brown them all over in half the olive oil. Remove from the pan.
  3. Braise the onions in the remaining oil over low heat for 15 minutes - they should turn sweet, not brown.
  4. Add garlic, tomatoes, sugar and salt and reduce for ten minutes. Stir in the parsley.
  5. Slit the aubergines lengthwise without cutting through and press the filling inside.
  6. Set them in the pot with a finger's depth of water, cover and braise over low heat for 30 minutes.
  7. Take off the heat and let them cool in the pot. Serve warm or cold.

Woher der Name kommt

Imam bayildi literally means "the imam fainted". One version says it was from delight. The other says it was when he heard how much olive oil his wife had used.

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