Turkish · main
Imam Bayildi
Imam Bayildi reads sweetness 5.7, sourness 5.6 and citrus 5.4 on Palate's 0–10 flavor X-ray — a Turkish main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.3 / 10
- Sweet & Fruity — 6.5 / 10
- Sour & Bright — 7.2 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 5.1 / 10
- Aromatic & Spice — 4.6 / 10
The measured notes (of 18)
Sweetness 5.7 · Sourness 5.6 · Citrus 5.4 · Richness 4.7 · Allium 4.3 · Umami 3.0 · Salinity 2.8 · Fruity 2.4 · Earthy 2.3 · Herbaceous 1.9 · Bitterness 1.5 · Nutty 1.2 · Floral 0.9 · Warm Spice 0.9
What's in it (10)
- 4 medium eggplant
- 2 large onions, sliced
- 4 cloves garlic, sliced
- 3 tomatoes, diced
- 2 green peppers, diced
- 1/2 cup olive oil
- 1/4 cup flat-leaf parsley, chopped
- salt to taste
- 1 tsp sugar
- 2 tbsp lemon juice
Time & effort: about 1 hr 30 min (30 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 26.1 kcal, 0.9 g protein, 0.2 g fat, 5.7 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Fry whole eggplants until softened, then slit lengthwise and open like a pocket.
- Stuff with a mixture of caramelised onion, garlic, tomato, and pepper cooked in generous olive oil.
- Braise in the oven until very soft and glossy.
Dishes with a similar flavor shape
- Stuffed Zucchini in Tomato Sauce — Middle Eastern
- Zeytinyagli Enginar (Artichokes in Olive Oil) — Turkish
- Black Bean and Sweet Potato Burrito Bowls — Mexican
- Egyptian Lentil Soup (Shorbet Ads) — Egyptian
- Quinoa Salad With Black Beans And Avocado — Latin American
Keep reading: what sweetness, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.