Imam Bayıldı

Peel the eggplants in alternating 2cm strips of skin and bare flesh — this striped pattern is traditional and helps the eggplant maintain its shape while still softening quickly. Make a deep lengthwise slit in each eggplant, not cutting all the way through. Salt the cut surfaces generously and the slits. Let rest in a colander for 30 minutes — the salt draws out the bitter liquid and also begins to relax the cell structure, reducing the spongy oil-absorption that makes eggplant dishes greasy when not pre-salted.

Heat half the olive oil in a wide pan over medium heat. Cook the onions very slowly for 20 minutes, stirring occasionally, until they are completely soft and golden — they should be jammy and sweet with no raw bite. Add the garlic for the last 3 minutes. Add the tomatoes and cook for 10 more minutes until reduced to a thick, fragrant paste. Season with salt, pepper, and a pinch of sugar. Stir in the parsley. The filling should be very well-seasoned and richly flavored.

Rinse and dry the eggplants. Open the slits and fill generously with the onion-tomato mixture, pressing it in firmly. Arrange in a baking dish or wide pan that holds them snugly upright. Pour the remaining olive oil over and around the eggplants — do not be shy. Pour in 100ml of water. Cover tightly with foil and bake at 180°C (350°F) for 45–55 minutes until the eggplant walls are completely soft and translucent.

Imam bayıldı is traditionally served at room temperature or warm, never hot. Allow to cool for at least 30 minutes after baking. This resting is part of the recipe — the olive oil is reabsorbed as it cools, and the flavors concentrate and integrate. Serve directly from the baking dish, garnished with additional fresh parsley and a drizzle of olive oil. Accompany with crusty bread to catch the accumulated juices.