Whole eggplants stuffed with a sweet, fragrant mixture of onions, tomatoes, garlic, and herbs, braised in olive oil until meltingly tender. This spectacular vegetable dish is served cold as a stunning meze centerpiece.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Partially peel eggplants in stripes. Make a deep lengthwise slit in each without cutting through. Salt and rest 30 minutes, then rinse.
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2
Saute sliced onions in olive oil for 15 minutes until soft and golden. Add garlic, cook 2 minutes more.
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3
Add diced tomatoes, tomato paste, sugar, allspice, salt, and pepper to the onions. Cook 10 minutes until saucy.
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4
Stuff each eggplant generously with the onion-tomato mixture, pressing filling into the slits.
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5
Arrange stuffed eggplants snugly in a deep baking dish. Pour remaining sauce and 1/2 cup water around them.
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6
Cover and bake at 180C for 45 minutes until eggplants are completely soft. Cool to room temperature, drizzle with lemon juice, and serve cold.
Did You Know?
The name means "the imam fainted" — legend says a Turkish imam swooned when he tasted this dish, either from its deliciousness or from shock at how much expensive olive oil was used.
Chef's Notes
Equipment Tips
- deep baking dish
- skillet
- sharp knife
Garnishing
parsley, olive oil drizzle
Accompaniments
lavash, yogurt
The Story Behind Իblocks
While shared across the Ottoman culinary world, Armenian imam bayildi carries its own distinctive character. Armenian cooks in Constantinople and Anatolia were renowned for their vegetable preparations, and this dish became a cornerstone of Armenian Lenten cuisine where no animal products were permitted. The Armenian version emphasizes the sweetness of slowly cooked onions and the depth of ripe tomatoes, creating a cold dish that improves overnight as the flavors marry in the olive oil.
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