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  3. İmam Bayıldı

Middle Eastern

İmam Bayıldı

The famous Ottoman dish of aubergine split and stuffed with sweet slow-cooked onion, garlic and tomato, braised in olive oil and always eaten cool, at room temperature, with bread.

Lunch & dinnerVegetarianUnder 400 kcal8g+ fibre
75 min20 prep · 55 cookEasy356 kcalper serving
İmam Bayıldı

Method

  1. Peel 1 small aubergine in lengthwise stripes, leaving alternating bands of skin on, and keep the stalk attached. Cut a deep slit down one side from just below the stalk to within 2 cm of the base, taking care not to cut through the ends or the opposite side.
  2. Submerge the aubergine in a bowl of generously salted cold water, weighted with a plate, and leave 20 minutes to draw out bitterness and stop it drinking oil. Drain and pat thoroughly dry inside and out.
  3. Warm 1 tbsp of the olive oil in a small lidded saucepan or sauté pan over medium heat and brown the aubergine on all sides, 5–6 minutes in total, until the flesh is streaked golden and beginning to give. Lift it onto a plate.

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Per serving

356kcal
6gprotein
40gcarbs
22gfat
12gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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