Banu Özen, author of the Fricot pocket book Traditional Tastes of Turkey, says the name of this dish has a funny story.
‘An Imam’s wife made this dish and it was so delicious that he fainted from ecstasy. Actually the word “bayildi’ has double meaning, “to faint” and “to love something.” The meaning used here refers to “loving it so much” therefore the Imam really loved this dish. But when translated we always tend to use the word “fainted” to add the funny element to this dish.’
4 long aubergines / 8 small aubergines
3 onions, large, cut in half and sliced
2 tomatoes, large, peeled and cut into small dice
6 tbsp parsley, finely chopped
4 tbsp olive oil + olive oil for frying aubergines
6 cloves garlic, thinly sliced
4 tsp salt
2 tsp sugar
Olive oil for frying
Water for cooking stuffed aubergines
Heat four tablespoons of olive oil in a pot and sauté the onions with salt and sugar over low heat. This will take about 40 minutes until the onions are almost caramelized. Add the garlic then the tomatoes and cook until the tomatoes are softened.
Meanwhile heat some olive oil and fry each of the aubergines until almost softened. Take out of the oil and place on a plate lined with paper towel. Make a lengthwise slit in the centre of the aubergines and press down with the back of a spoon to make a hollow centre.
Fill the aubergines with the onion-tomato mixture and place in a clean pot.
Pour the water over the aubergines. Simmer until the aubergines are cooked.