Aubergines with Onion and Tomato

İmam bayıldı


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

As the story goes, the imam swooned with sheer pleasure at the sight of this dish, lavishly dripping in olive oil. The aubergine, onion and tomato should he so tender and delicately intertwined that they melt in the mouth. To achieve the effect enjoyed by the imam, there is only one way to cook this dish, and this is it. A green pepper, finely sliced, can he added to the mixture.


  • 2 aubergines
  • 1 large onion, finely sliced
  • 3 large tomatoes, skinned and chopped
  • 6 cloves garlic, finely chopped
  • bunch of fresh parsley, dill and basil, finely chopped
  • 1 teaspoon salt
  • ¼ pint/150 ml olive oil
  • 2 fl oz/60 ml water
  • 1 tablespoon sugar


  • Halve the aubergines lengthways. Sprinkle with salt and leave to weep for 5 minutes. Rinse well and place the halves side by side, flesh side upwards, in a wide pan.
  • In a bowl, mix the onion, tomatoes, garlic and herbs with the salt and a little of the oil. Carefully pile the mixture high on top of each aubergine half until all the flesh is covered. Mix the rest of the oil and the water with the sugar and pour it over and around the aubergines.
  • Cover the pan and cook gently for 1-2 hours. Occasionally baste with the oil, pushing the onion and tomato mixture down into the halves as they cook. The aubergines should end up soft and flat, completely filled with the mixture, sitting in a slightly caramelized flavoured oil.
  • Leave to cool in the oil. Transfer to a serving dish, spoon the oil over them, and serve with wedges of lemon to squeeze over.