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  3. İmam Bayıldı

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.

MainsVegetarianUnder 400 kcal8g+ fibre
75 min20 prep · 55 cookEasy356 kcalper serving
İmam Bayıldı

Instructions

  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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