Imam bayildi is an eggplant dish named for its ability to separate a man from his consciousness. The Turkish phrase means, “the imam fainted,” and the implication is that the decadent and aromatic experience of eating this glorious dish knocked the imam out cold.
My friend Ray Risho is a Syrian-American chef, restaurateur, and lifelong scholar of Old World cuisines. He grew up in an eggplant-friendly household in 1950s Providence, Rhode Island, and to this day, during the peak eggplant months of late summer and early fall, Mr. Risho goes on a seasonal binge. He brings home armloads of the classic fat, purple eggplant from the farmers market and prepares them in various ancient, succulent, fragrant ways. Risho’s rendition of imam bayildi will make you bliss out, if not pass out.
The trick, aside from unholy amounts of extra-virgin olive oil, is the baharat spice blend. Being a black belt in spice blending, Mr. Risho mixes his own, but it’s available online and in most Middle Eastern stores. When purchasing baharat or any spice mix, Mr. Risho advises reading the ingredient label carefully. You only want the spices, no flour, salt, sugar, oil, or any other filler that would dilute the impact. You can add salt later.
“The idea is to get the onions, tomatoes, and eggplant to melt,” Mr. Risho said. Like the imam, we presume. He lays eggplant halves in a cast iron skillet, blankets them with an onion and tomato mix that’s heavily seasoned with baharat, then bakes the skillet, covered, until its contents are a savory pudding.
Imam Bayildi
The baharat spices are magical in imam bayildi, pulling it together into a tightly woven yet luxuriously soft, magic carpet ride of a meal.- 2 pounds eggplant, trimmed and sliced in half lengthwise
- 1 pound tomatoes cut into ribs (see below)
- 1 pound onion cut into half ribs
- 2 tablespoons Baharat (recipe below)
- 1 cup extra virgin olive oil
- 3 teaspoons salt
- 1 tablespoon tamarind paste
- 1 tablespoon dried mint
- 1 head garlic, chopped coarsely
- 1/4 cup lemon juice
To make onion ribs, cut an unpeeled onion in half from end to end, and lay one of the halves flat-side down. Slice off both ends, slip off the skin, and slice thinly along the axis between the two trimmed ends. Finally, make one slice across the middle, 90 degrees from the others, so that all the ribs get cut in half. Cut the tomatoes into ribs, but don’t cut them in half.
Baharat
Imam bayildi is hardly the only dish this mix will spice up. It’s used in dishes throughout the Mediterranean and the Arabian Peninsula.- 1 tablespoon whole cumin seed
- 1 tablespoon peppercorns
- 1 tablespoon coriander
- 1 tablespoon cloves
- 1/2 teaspoon cardamom
- 2 tablespoons nutmeg
- 2 tablespoons paprika
- 1/2 teaspoon cinnamon