Imam bayıldı is a classic Turkish vegetarian dish, the name of which means 'the imam fainted'. According to legend, the imam fainted in delight over this dish prepared by his wife - or in horror at how much oil she used. Eggplants are stuffed with sweet onions, tomatoes, and garlic, then simmered in olive oil. This dish embodies the warmth of Turkish home cooking.
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Peel the eggplants in strips (leaving some skin) and make a lengthwise slit, without cutting all the way through.
Salt the eggplants and set aside for 30 minutes to release their bitter juice. Rinse and dry.
Sauté the chopped onion in oil over very low heat for 30 minutes until caramelized.
Add chopped garlic, tomatoes, sugar, and half of the parsley. Cook for 10 minutes.
Stuff the eggplants with the filling and place them in a pot. Add water and the remaining oil.
Simmer covered for 45 minutes on low heat. Serve chilled with the remaining parsley.
Imam bayıldı is a dish that, according to legend, got its name when an imam fainted from delight over the taste or from shock at the amount of oil used.
It is best to serve this dish on a large platter, garnished with fresh parsley. Serve chilled or at room temperature, with bread that pairs perfectly with the oil.
Store leftovers of Imam bayıldı in an airtight container in the refrigerator for up to 3 days. They can also be frozen, and before serving, it's best to reheat them in the oven or on a skillet over low heat.
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