For ➍ 2 medium or 4 small eggplants, cut in half lengthwise
1 large or 2 medium onions, sliced very thin
6 garlic cloves, finely chopped
600 g tomatoes, peeled & chopped
4 tbs fresh parsley, finely chopped
2 tbs dill, finely chopped
2 tbs basil, finely chopped (optional)
salt
4 tbs olive oil
4 tbs water
2½ ts sugar
2 tbs lemon juice (optional)
Preheat the oven to 220°C. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 m, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 m.*
Meanwhile, heat 2 tbs of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 m. Add the garlic. Cook, stirring, for 30 s to 1 m, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 ts of the sugar and 1 tbs of olive oil.*
Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1½ h, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant.
Allow to cool in the pan. Serve at room temperature with börek or flat bread.
Meanwhile, heat 2 tbs of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 m. Add the garlic. Cook, stirring, for 30 s to 1 m, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 ts of the sugar and 1 tbs of olive oil.*
Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1½ h, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant.
Allow to cool in the pan. Serve at room temperature with börek or flat bread.
*You can roast the eggplant and make the filling through several hours before assembling and cooking the imam bayildi. Once cooked, the finished dish can sit for several hours.
This is a lighter version of a classic Turkish dish. Imam bayildi is a variation of karnıyarık, which contains minced beef, and is served warm (and is close to Greek moussaka).
It spread through the Turkish and Arab world, from Iran to the Balkan, the idea resounding in French ratatouille.
