Angela Sara's Note:
A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! I prefer the first theory!
My Private Note
Units: US | Metric
- 4 medium aubergines (eggplants)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic, cloves crushed
- 1 green pepper (capsicum)
- 1 red pepper (capsicum)
- parsley, good handful chopped
- 3 large tomatoes, blanched, skinned and coarsely chopped
- 1/2 teaspoon ground cinnamon
- black pepper
- 1/2-1 teaspoon sugar
- 1/2 lemon, juice of
- 1Heat oven to 190°C/375°F/Gas 5.
- 2Slice each aubergine in half lengthwise.
- 3Scoop out the flesh from the aubergines and chop.
- 4Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
- 5Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
- 6Add crushed garlic and fry for 2 minutes.
- 7Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
- 8Add lemon juice and sugar to taste.
- 9Arrange the aubergine boats in a baking dish and fill each one with the filling.
- 10Cover the dish with aluminum foil.
- 11Bake in the oven for about 25 minutes.
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Nutritional Facts for Imam Bayildi
Serving Size: 1 (486 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 299.4
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 24.0 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 20.1 g
- Sugars 18.3 g
- Protein 8.7 g