- Cooking Time: 20
- Servings: 4-6
- Preparation Time: 10
- 2 Tbsp oil (safflower, etc.)
- ½ large onion, finely chopped
- 2 tsp. garlic, peeled and finely chopped (or 1 garlic scape)
- 2 large tomatoes, peeled and finely chopped
- 1 tsp. salt
- 1 Italian eggplants (or 2 small ones), finely chopped in small 0.5 cm cubes
- 1/4 to 1/2 cup of water
- Freshly ground black pepper, to taste
- 4 Tbsp. coriander or parsley, finely chopped (optional)
- Put the oil in a frying pan and set it over medium heat. When hot, put in the onion and garlic. Stir and cook for about 4 minutes, or until the garlic and onion have softened. Put in the tomatoes, salt, and pepper to taste. Stir and bring to a simmer. Add the chopped eggplant and 1/4 cup of water and cook for 5 minutes. Turn the heat down to low and simmer gently for 7 to 8 minutes, or until the tomatoes have softened and the liquid has thickened. Add up to another 1/4 cup of water if the eggplant starts to stick to the pan. Add the coriander or parsley, stir once, and turn off the heat.
- Serve hot or chilled over basmati rice and with any other Turkish or Indian meal you like.
NotesFEATURING: eggplant, onions, tomatoes, garlic, parsley or coriander.
Imam Bayildi is a well-known Turkish dish which literally means the Imam is exhilarated or the Imam fainted. Although there are many theories to explain it's name, most think it's due to the amazing taste of this simple recipe. The recipe below is my cheat/quicker version that I like to serve over rice and that I like just as much as the real thing. The real version (see hyperlink below) actually requires stuffing the eggplants- something I only do when I have time.