The name means the imam fainted, and depending on who is telling the story, he either passed out from the sheer deliciousness of the dish or from shock at how much good olive oil his wife used to make it. Either way, imam bayildi is one of the great vegetarian dishes of the eastern Mediterranean: small eggplants split and stuffed with a slow-cooked mixture of onion, garlic and tomato, then braised gently in a generous amount of olive oil until meltingly soft.

It sits in the same family as the zaalouk and the caponata siciliana already on the site, all of them built on the idea that eggplant, tomato and good olive oil are basically a complete language on their own, but imam bayildi is quieter and more restrained than either, meant to be eaten at room temperature rather than hot off the stove. Do not be tempted to cut back on the olive oil. It is not excess, it is the method; the oil is what braises the eggplant into that silky, almost custardy texture.

It is best made in summer when eggplants are at their peak, and it genuinely improves after a day in the fridge, which makes it an easy make-ahead dinner, vegetarian or not.

Imam Bayildi Recipe

What you need

Ingredients

4 small-medium eggplants (Italian or graffiti eggplants work well)
2 teaspoons salt, for salting the eggplant
1/2 cup plus 2 tablespoons olive oil, divided
2 large onions, thinly sliced
4 garlic cloves, thinly sliced
3 medium tomatoes, diced (or one 14 oz can diced tomatoes)
1 teaspoon sugar
1/4 cup chopped fresh parsley, plus more for serving
Salt and black pepper, to taste
Juice of 1 lemon
Warm water, as needed

Cook along

Instructions

Halve the eggplants lengthwise (or peel alternating strips if leaving whole and slitting) and score the flesh in a crosshatch. Sprinkle generously with salt and let sit in a colander 30 minutes to draw out bitterness, then rinse and pat dry.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the eggplant, cut side down, until golden, about 5 minutes. Transfer to a baking dish, cut side up.
In the same skillet, heat the remaining 1/2 cup olive oil and cook the onion and garlic over medium heat until very soft and just starting to turn golden, about 12 minutes.
Add the tomatoes and sugar, season with salt and pepper, and simmer until thickened, about 10 minutes. Stir in the parsley.
Spoon the tomato-onion mixture generously over and into each eggplant half, pressing it into the scored flesh.
Pour a little warm water into the bottom of the baking dish (about 1/2 cup) and drizzle everything with the lemon juice.
Cover with foil and bake at 350F for 30 to 35 minutes, until the eggplant is completely soft and collapsing.
Let cool to room temperature before serving, scattered with extra parsley. This is traditionally eaten warm or at room temperature, not piping hot.