Imam Bayildi

Name: Imam Bayildi (Bayaldi)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 5 to 6
Cuisine: French
Ingredients: Salt and pepper; Salt and pepper; 1 cup (100 g) grated Gruyère cheese; 5 tablespoons (80 g) butter, plus butter for the dish; 1 sprig thyme; ¼ bay leaf; 1 clove garlic; 4 medium zucchini, weighing about 1 ½ lb. (700 g) in total; 2 medium (250 g) onions; 5 medium (600 g) tomatoes; 2 small eggplants, weighing about 1 ¼ lb. (600 g) in total

Bayaldi

Preparation info

Serves
5 to 6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

The name of this Turkish dish means “the imam fainted,” although there is disagreement as to whether the cause was its exquisite taste or the extravagant use of expensive olive oil.

Ingredients

2 small eggplants, weighing about 1 ¼ lb. (600 g) in total
5 medium (600 g) tomatoes

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 350°F (180°C). Wash the vegetables and wipe them dry. Blanch and peel the tomatoes. Peel the onions. Cut the zucchini, eggplant, tomatoes, and onions into slices about ½ in. (1 cm) thick (if using a large eggplant rather than two smaller ones, cut it in half lengthwise before slicing). Keep all the vegetables separate from each other. Peel the garlic and crush it using the b