Imam Bayildi – The Imam’s Delicacy

Remove the stalks from the melanzane, remove the skin from the melanzane either completely or only in strips at a distance of 2.5 cm. Cut in half lengthwise, hollow out a little in the middle, rub with salt and stand for 20 min. Soak in water for 5 min, then fish out and drain. Roast in boiling hot oil for 5 min. Place the melanzane in a shallow, oven-proof Reindl where they just fit together.

Pour another 50 ml (for 4 servings) of oil into the roasting pan. Fry the onions and garlic for 5 minutes. Add tomatoes and tomato puree and fry for another 3 minutes. Pour water, add salt and sugar and simmer on low heat for 10 min.

Pour through a sieve, set the liquid aside. Add the parsley. Fill the melanzane with the onion mixture, put a ring of peppers on each half. Add the strained cooking liquid and cook on very low heat for 40-50 minutes. Cool and place in the Reindl to table when cooled.

Author’s note: The name of this dish – stuffed melanzane in olive oil – has been translated in a number of books as “The Imam fainted”. No Turk, however, would faint from a dish consisting of two main foods – unless it knocked him over with excitement.

There are many stories about the Imam Bayildi, this one comes from an elderly lady in Konya and has been told with characteristic zeal d

Related Recipes:

Melanzania CasseroleMelanzane rinse, cut into slices, season with salt and pull. Cook the potatoes with the skin in salted water... Maccheroni Al FornoA great pasta dish for any occasion: Remove the stalk from the melanzane, rinse the fruit, cut into round... Bearnaise SaucePeel and finely chop the shallots. Wash and dry the tarragon and chervil and finely chop them separately. Put... Stuffed MelanzaneRinse the melanzane, peel all around at the stem end, do not remove the stem end. Peel 1 cm wide strips from... Pasta Alla NormaTry this delicious pasta dish: A sugo only of melanzane to pasta. To make it, cut 1 Kg. Melanzane lengthwise... Melanzane with Almond FillingSlice the melanzane lengthwise from the round end, but leave it together at the stem end. Soak 1000 cmin in... Stuffed CalamariFirst of all, prepare the vegetables for the side dish: Remove the skin from the onions and quarter them... Blanquette De Veau a l’AncienneIn a heavy 4 to 6 liter Reindl, blanch the veal by covering it with cold tap water, bringing it to a boil over... Involtini of the Saddle of Veal with Ratatouille Au GratinThinly plate the slices of veal loin between two sheets of plastic wrap. Cover each slice with basil leaves... Pike Perch Fillet on Lime-Fennel Sauce with CarambolaTrim the greens from the fennel bulbs and set aside. Cut the stalks into small pieces and rinse the bulbs...