Imam baildi (pronounced ee-MAHM bah-IL-dee) is a mouthwatering traditional eggplant recipe that comes from Asia Minor, a place that was Greek for thousands of years. Eggplant is a vegetable that Greeks use in endless recipe variations. The name "Imam Baildi" translates to "the imam fainted" in Turkish, and the dish's name has an interesting legend behind it.
According to the story, an imam (a Muslim religious leader) from the Ottoman Empire tasted the dish and found it so delicious that he fainted from sheer pleasure. Hence, the name "Imam Baildi" was born.
The dish typically involves cutting slits into the eggplants and then either roasting or frying them until they become tender and slightly charred. Afterward, the eggplants are stuffed with a savory filling made of onions, garlic, tomatoes, herbs (such as parsley and mint), and sometimes spices like cinnamon. This imam baildi recipe requires the following ingredients: eggplants, garlic cloves, Greek olive oil, onion, tomatoes, parsley, cinnamon, salt, and pepper. The stuffed eggplants are then baked until the flavors meld together, creating a rich and aromatic dish.
This imam baildi recipe takes 40 minutes to prepare and 2
hours to cook.
Imam Baildi – Ingredients
- 4 long, slender eggplants
- 1 cup snipped flatleaf parsley.
- 1 teaspoon each salt and pepper
- 4–6 garlic cloves, peeled and minced, or to taste
- 1/2 cup of Greek olive oil
- 1 large onion, sliced into slender strips.
- 4–6 ripe tomatoes, peeled and chopped
- 1–2 teaspoons of sugar
- 1/2 teaspoon ground cinnamon
Imam Baildi – How to Make
- Start this authentic imam baildi recipe by washing the eggplants and cutting off their ends.
- Slice off the skin lengthwise in alternating strips about 1/2 inch in width.
- Then, on each skinless strip, run a sharp knife to open 2 to 4 long, pocket-like slits.
- Take a bowl and combine the parsley, salt and pepper, and garlic.
- Stuff the slits with this mixture.
- Heat the oil in a skillet and brown the eggplants lightly on all sides.
- Remove them to a large, deep pan fit for the stovetop.
- Sauté the onions in the skillet, then add the tomatoes, sugar, and cinnamon and cook for about 5 minutes.
- Pour the tomato mixture over the eggplants.
- Set the pan over low heat, cover it, and simmer for half an hour.
- Add water only as needed. Check for tenderness and cook a bit longer if the eggplant is not soft.
- Put together the eggplant on a platter with the sauce.
- Serve
