Eggplant 1 Large
Onion 1 large
3 Garlic Cloves
10 g Parsley, Dry
10 g Dill, Fresh
1 1/3 cup Olive Oil
3 tbsp Water
2 tbsp Lemon Juice
1 tbsp Sugar
½ cup Sunflower Oil
The meaning behind the name of this dish, Imam Bayildi, is known as the fainting Imam. A Turkish man who fainted after having his first bite
of this dish because of the intoxication and pleasure of the amount of olive oil and flavour this dish brings. Prepare yourself!
Using a vegetable peeled cut zebra strips into your eggplant. Dunk your eggplants into a large bowl of salted water. Leave for 5 minutes and
then pat dry well with paper towel.
Heat up sunflower oil in a frying pan. Place the eggplant in the frying pan and fry for 5 minutes. Roll the eggplant so each side cooks.
Transfer the softened eggplant to a wide, shallow pan with a lid. Using a sharp knife slit the eggplant open at the top, keeping the ends and bottom intact. You're making an eggplant canoe.
Half your onions lengthwise and slice thin strips. Core your tomato and roughly chop. Finely chop your herbs (reserve 1TB of the herbs for garnish). Mix all together in a bowl and season with 1tsp of salt and 2 TB of olive oil. Spoon the mixture into the eggplant pocket. Packing it tightly in so it's all used up.
Mix the rest of the olive oil, water, and lemon juice together and pour over the eggplant. Sprinkle the sugar over top. Cover the pan with the lid and place it over medium heat on your stove top. Get the oil hot and create steam against the pot lid. Reduce the heat slightly and cook the eggplant gently for 40 minutes, making sure to bast (taking the liquid from the bottom and pouring over top of the eggplant) from time to time. The eggplant should be tender to the touch and only a small amount of oil left in the pan. Turn off heat and allow to cool slightly.
Carefully lift the eggplant out and on a platter and garnish with your fresh herbs.
Make sure you have a spotter in case you faint to the floor!!!