Eggplant in Tomato Sauce (IMAM BAYILDI)

The name of this dish is almost always wrongly translated as “the imam fainted,” but according to Nevin Halici, my guru for all things culinary in Turkey, it cannot be the right translation as no Turkish imam would faint when presented with a dish made with two of the most basic ingredients in Turkey. Whatever the name actually means, imam bayildi is one of the great Turkish dishes. You can make it using Japanese eggplants as suggested in the recipe below, or you can use larger eggplants (four for the quantities listed below), which you need to halve lengthwise and fry before filling and cooking as below. The large eggplants may take a little longer to fry.

SERVES 4 TO 6

INGREDIENTS:

FOR THE EGGPLANTS:

• 12 Japanese eggplants (about 3 ounces/85 g each)
• Vegetable oil, for deep-frying

FOR THE STUFFING:

• 3 tablespoons extra-virgin olive oil
• 4 medium onions (1 pound 5 ounces/600 g total), halved lengthwise and cut into thin wedges
• 6 cloves garlic, finely chopped
• 2 medium tomatoes (7 ounces/200 g), halved and thinly sliced
• 1 teaspoon tomato paste
• A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped
• Sea salt

INSTRUCTIONS:

1. To prepare the eggplants: Trim off the stem and peel off the calyx (cap) at the top of the eggplants. Peel the eggplants lengthwise to create a striped effect.
2. Pour 2 inches (5 cm) vegetable oil into a large skillet and heat over medium-high heat until hot. Working in batches, drop in as many eggplants as will fit comfortably in the pan and fry for 8 to 10 minutes, turning them over every now and then, until they are soft and golden brown all over. Gently remove them with a slotted spoon onto several layers of paper towels to drain off the excess oil.
3. To make the stuffing: Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 5 to 7 minutes.
4. Add the garlic and stir for a minute or so. Add the tomatoes and tomato paste and cook for 3 to 5 minutes, until the tomatoes have softened.
5. Add ⅔ cup (160 ml) water, the parsley, and salt to taste. Simmer for 10 more minutes, until the sauce has thickened.
6. Preheat the oven to 350°F (180°C).
7. Make a lengthwise slit down each eggplant to make a pocket, taking care not to cut through to the other end. Gently prise each open and line them up in a shallow oven-to-table dish.
8. Spoon as much onion/tomato filling as you can inside each eggplant, piling a little more on top to form a shallow mound.
9. Pour a little water to cover the bottom of the baking dish and bake for 30 to 40 minutes, or until the eggplants are soft.
10. Let cool to room temperature and serve straight from the pan, or carefully transfer to a serving dish.