World Recipe: Imam Bayildi

22 Feb World Recipe: Imam Bayildi

Imam Bayildi is a classic dish from Turkish cuisine, and its name famously means “the imam fainted.” According to legend, the flavour of these stuffed aubergines was so good that it made him swoon. Whether myth or not, the recipe became a Mediterranean favourite thanks to its simplicity, rich aroma and the harmony of vegetables, herbs and olive oil. For a Ghanaian audience, this dish feels familiar in spirit: slow-cooked vegetables, bold flavours and a meal best enjoyed calmly and shared.

Ingredients

• 4 aubergines (eggplants)
• 400 g cherry tomatoes
• 200 g red onions
• 50 g olives
• Fresh mint leaves
• 4 cloves of garlic
• Salt and black pepper to taste
• Cooking oil

Preparation

• Wash the aubergines and make deep vertical cuts without slicing them all the way through. Fry them whole in hot oil for about 5 minutes on each side, until golden. Remove and place on kitchen paper to drain for around 30 minutes.
• Slice the onions and sauté them in a pan with a little oil until soft and translucent. Add the cherry tomatoes, cut into quarters, and cook for another 10 minutes until slightly broken down.
• Arrange the aubergines in a baking dish. Gently open each cut and fill with the onion and tomato mixture, adding a slice of garlic, one olive, a pinch of seasoning and a mint leaf.
• Bake in a preheated oven at 180°C for 30 minutes. Allow to cool and serve at room temperature, letting the flavours fully develop.

This dish pairs well with bread or rice and works beautifully as a light main or shared side.