Imam Baïldi—the meaning of which is “the Swooning Imam”—the Imam having fainted with delight when he first partook of this wondrous dish.
Cook ½ a lb. of chopped onions in oil till a golden colour, and add 1 lb. of quartered tomatoes and a little garlic. Season highly with salt and pepper. Cook slowly till reduced to a pulp. Remove the stalks of the aubergines, but do not skin them. Blanch them in boiling water for 5 to 8 minutes, then split them lengthwise. Remove a little of their pulp, and stuff each half aubergine with the tomato and onion purée. Now place them on a well-buttered fireproof dish, pour a little more of the purée over them and cook in a slow oven for 1 hour.