“Imam bayildi” is a dish has been very popular for centuries, and literally means „the fainted Imam“, which is said, was his reaction when he tasted it for the first time. Many recipes start by frying the aubergines but as usual, I propose a lighter version.
Ingredients:
3 not very large aubergines
3 thin green peppers (Italian type) sweet or hot
2 large onions
2 large garlic cloves
300 gr of passata or crushed tomato
1 red bell pepper
Mild or hot chili / paprika paste (optional)
Salt, black pepper and extra virgin olive oil
Some parsley for garnishing
Preheat the oven at 200 degrees and bake the whole aubergines for about 25-30 minutes, until they are tender, together with the same quantity in units of Italian-type green peppers (thin and elongated), either mild or hot, according to your taste.
Meanwhile, prepare the filling: cut the onion and the peppers in julienne and the garlic in thin slices, and sauté all together in a large saucepan. When the onion turns transparent then add the passata. Season with salt, pepper and sweet paprika or chili. I personally like to add pepper paste. Cover and cook over low heat for about 15-20 minutes, until the sauce is reduced and thickened.
When the aubergines have cooled down and are easy to handle, make a longitudinal cut in each one, pressing very lightly on the meat with a spoon, both to make space and to get rid of the excess of water too. Salt them slightly, and fill them with sauce. There should be enough sauce left over to continue cooking the aubergines for a while. Carefully transfer them into the saucepan where the rest of the sauce is, place a pepper over each one, add a little water if needed. It’s not necessary that the aubergines are completely covered by sauce, just some is needed so that they don’t burn, as they are in direct contact with the bottom. Cover with the lid, bring to a boil and then cook over moderate heat for an additional 20 minutes. Sprinkle with chopped parsley when serving, both for more aesthetics and freshness.
Tips and tricks:
- This dish can be eaten as a starter both hot and cold.
- Turkish Karniyarik or Greek Papoutsakia are similar versions that include ground meat in the filling.
- Keep in mind the suggestions for an ideal tomato sauce, already posted in our recipe of Parmigiana di melanzane.
Hi! I just want to give you a big thumbs up for the excellent recipes. I’ll be coming back to your blog for more soon!