İmam Bayıldı

Ottoman palace cuisine; the name and dish documented in Turkish cookbook literature from the 19th century; associated with the Aegean coast where olive oil cuisine dominates

A classic Ottoman-Turkish dish of whole aubergines split and braised until completely collapsed in an aromatic filling of slowly caramelised onions, garlic, and tomatoes cooked in generous olive oil — the name means 'the imam fainted', variously attributed to the imam fainting with pleasure at the dish or with horror at the quantity of olive oil used. The technique depends on low, patient cooking: the aubergines are first salted and drained to remove bitterness and excess moisture, then partly fried in olive oil before being stuffed and braised in a covered pan with additional olive oil until they become yielding and almost translucent. The dish is served at room temperature, never hot, which allows the olive oil and tomato juices to consolidate into a silky, savoury basting liquid.

Served as a meze dish with bread to mop the oil-tomato braising liquid; at room temperature alongside yogurt; pairs with raki (anise spirit) or chilled white wine; also works as a vegetarian main with pilav