İmam Bayıldı
This classic Turkish dish is popular throughout the country and comprises whole stuffed aubergines, tomatoes, peppers, Urfa chilli flakes and spices. Our version stays true to the original flavour profile, though uses considerably less oil, and has been paired with pilaf rice and garlic yogurt, to offset its rich flavours.
Although its exact origins are unknown, it dates back to the days of the Ottoman Empire, and the name 'İmam bayıldı' translates as fainting priest, referring to a Turkish legend in which an elderly Imam fainted after eating the dish, apparently due to its abundance of olive oil.
Serves 4
Time 60 mins
For the Imam Bayildi
4 medium-sized aubergines, halved lengthways
2 red peppers
2 shallots, peeled and finely diced
3 cloves of garlic, finely chopped
1 cinnamon stick
3/4 tsp of ground cumin
2 tbsp Urfa/Isot chilli flakes (+ extra for serving)
6 vine-ripened tomatoes, diced
Extra-virgin olive oil
1 tsp of salt
A pinch of cracked black pepper
Turkish ‘Pilaf’ Rice
200g of white basmati rice
2 tbsps of unsalted butter (olive oil for vegans)
4 tbsps of broken vermicelli/orzo pasta
1 bay leaf
400ml water
3/4 tsp of salt
For the Yogurt
200ml of plain yogurt
1 small clove of garlic, finely chopped
Small handful of mint leaves, coarsely chopped
1 tbsp of extra virgin olive oil
1/4 tsp of salt
A pinch of cracked black pepper
To Garnish
Fresh dill
Start by preheating the oven to 180°C. Cut your aubergines in half lengthways and score the flesh side deeply in a diamond pattern, ensuring you do not pierce the skin. Place the aubergines flesh side up on a baking tray along with your peppers and cover with a good glug of olive oil. Roast in the oven for approximately 20-30 minutes, or until peppers are soft and you can scoop out the aubergine flesh.
Whilst the peppers and aubergines are cooking, place a large frying pan over a medium heat, and add a good glug of olive oil. Once hot, add the shallots to the pan and fry on a low heat until soft and translucent. Next, add the garlic, spices, and salt and pepper and fry until fragrent. Add the tomatoes and a splash of water to loosen the mixture, and cook for 10 minutes.
By now your red peppers should be soft. Take them out of the oven, remove the stalk and seeds, finely chop the flesh, and add to frying pan with a splash of water. Allow the sauce to gently simmer for 5 minutes, stirring regularly to ensure it doesn’t catch.
Meanwhile, thoroughly rinse the rice under cold water to remove any excess starch. Place a medium sized saucepan over a medium heat and add the butter. Once the butter has melted, add the pasta and bay, and fry for a few minutes. Once the pasta starts to turn a golden brown colour, add the rice, salt, and water, and bring to the boil. Once the water comes to a boil, turn the heat down low, and place a tea towel followed by the lid over the top (make sure the lid is on tight and you fold the towel edges up and over the lid, so you don’t burn the house down). This is a really useful trick to soak up any excess starch that would otherwise come trickling down the sides of the pan. Leave your rice to simmer for approx. 8-10 minutes, and avoid removing the lid.
Once the aubergines are soft and the flesh is translucent, use a spoon to remove the insides, ensuring you do not break the skins as they will need to hold a boat-like shape when you stuff them later on. Coarsely chop the aubergine flesh, add to the sauce, and simmer for a further few minutes. By now, your tomatoes, peppers and onions should be nice and soft. Taste the sauce, adjust the seasoning, and remove the cinnamon stick
When the rice has cooked, turn the heat off and let rest with the lid on tight for at least 10 minutes - this will allow the steam to keep cooking the rice and will make it nice and fluffy.
Next, lay the aubergine skins back on the baking dish and fill them evenly with the aubergine mixture. Place back in the oven for 10 minutes.
In the meantime, you can prep your yogurt by mixing all of the ingredients together, and tasting for seasoning.
To serve, garnish the aubergines with fresh dill, a sprinkle of Urfa chilli flakes, and a drizzle of good-quality olive oil.
Words Poppy Mist/ Illustrations © Diogo Rodrigues