Imam Bayildi

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 400F/200C.
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch/1.25-cm thick shell.
3. Chop the flesh into small cubes and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the diced eggplant, tomato paste, paprika, oregano, thyme, salt, and pepper. Cook for 5 more minutes, stirring frequently.
6. Spoon the mixture into the eggplant shells, packing it down lightly. Place the eggplant halves in a baking dish.
7. Bake for 25-30 minutes, until the eggplant is tender and the stuffing is lightly browned.
8. Serve hot.

Interesting Facts

• The name “Imam Bayildi” translates to “the Imam fainted”, referring to an old story about an Imam who fainted after he tasted this delicious dish.
• It is traditionally served with warm pita bread and a dollop of yogurt.
• It can also be served as a vegetarian main course with a side of rice.