IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)
The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.
Provided by evelynathens
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions in a little oil.
- Add the garlic, tomatoes, parsley, salt, and pepper.
- Cook until it comes together as a very thick stew (no liquid). Stir in mint.
- Cut the stem ends from each eggplant and cut eggplants in half lengthwise.
- Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.
- Heat 1/2 cup olive oil in a large saucepan over medium-high heat.
- Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.
- Turn over and fry on skin side a couple more minutes.
- Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe (this gets rid of most of the oil- you can omit the frying step to cut calories and save time, but you will NOT have the same flavourful results, and the recipe will not be as authentic).
- Preheat oven to 350°F.
- Hold each slit apart and spoon the vegetable mixture into each cavity.
- Arrange eggplants in a baking dish just large enough to hold them.
- Sprinkle with sugar, lemon juice, and drizzle with the remaining oil.
- Bake for 40 minutes, or until tender.
- Serve with lots of crusty bread.
IMAM BAYILDI
There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit in this one, but it's a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
- Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1032 milligrams, Sugar 16 grams
IMAM BAILDI WITH FETA
This full meal dish with eggplants can be prepared in advance. And while it is cooking you will have more time for your guests.
Provided by Artandkitchen
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the eggplants, cut the ends and make a big long cut for the filling.
- Grease the eggplants with 1 tablespoon of oil and grill them in a big baking mold under the grill of your oven. Turn it occasionally until they change the color everywhere.
- In the meanwhile (but keep an eye to the eggplants!) fry the onions in the remaining oil, when they are soft add the garlic and fry 3 more minutes.
- Add the half of the tomatoes, parsley, pepper and adjust the salt to your taste.
- Fill the eggplant in the baking mold with the onions mix, but let at least 3 tablespoons in the frying pan.
- Adjust on every eggplant one piece of feta.
- Arrange the potatoes (if used) around the eggplants.
- Add the remaining tomatoes to the onion in the pan. Add some salt (about 1/2 teaspoon) and cover your eggplants and potatoes with this tomatoes sauce.
- Bake about one hour at 170-180°C or until the potatoes are ready (heat and timing are basing it on convection oven). From time to time check if it is not drying to much, if necessary add 1/2 cup of water or white wine.
Nutrition Facts : Calories 521.8, Fat 30.3, SaturatedFat 10.3, Cholesterol 44.6, Sodium 589.2, Carbohydrate 55.5, Fiber 23.9, Sugar 26.8, Protein 16.4
IMAM BAYILDI WITH BBQ LAMB & TZATZIKI
There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
- Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
- Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
- Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
- Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.
Nutrition Facts : Calories 435 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.27 milligram of sodium
More about "imam baildi with feta recipes"
IMAM BAYILDI (A STEWED EGGPLANT DISH OF POLITIKI KOUZINA)
From kopiaste.org
4.5/5 (4)Category Main Dish
- Cut the onions with skin on into quarters. Cut off the root and remove the skin. Cut the top and then cut each quarter into slices.
- Heat ¾ of the olive oil in a frying pan and fry the eggplants with the cut side facing down. In 3 – 4 minutes turn them over and fry them on the other side as well. Check to see if they have become soft and if not continue frying for a few more minutes.
- Remove on kitchen paper, the cut side facing down in order to absorb as much olive oil as possible. Continue with the remaining eggplants.
EASY IMAM BAYILDI RECIPE - GREEK FOOD - SWEET GREEK …
From mysweetgreek.com
Reviews 4Category AppetizerCuisine Greek, Mediterranean, Middle EasternTotal Time 35 mins
IMAM BAILDI - RECIPE
From en.edunclub.ru
IMAM BAILDI - CLOSET COOKING
From closetcooking.com
IMAM BAILDI (AKA STUFFED EGGPLANT) | THE MIDWEST MEDITERRANEAN
From themidwestmediterranean.com
IMAM BAILDI (Ιμάμ-Μπαϊλντί ) | GREEK RECIPES, VEGETARIAN COOKING, …
From pinterest.com
IMAM BAILDI | FOOD DAWG
From fooddawg.wordpress.com
BEATINGBOWLS: IMAM BAYILDI (MEAT VERSION) - BLOGGER
From beatingbowls.blogspot.com
IMAM BAILDI - WIKIPEDIA
From en.wikipedia.org
GOOD EATING, GOOD LIVING: IMAM BAILDI (EGGPLANTS WITH TOMATO …
From goodeatinggoodliving.blogspot.com
IMAM BAILDI – STUFFED EGGPLANT – THE SKINNY OPA
From theskinnyopa.wordpress.com
IMAM BAYILDI (THE PRIEST FAINTED) - TASTY KITCHEN
From tastykitchen.com
IMAM BAYILDI - TURKISH STUFFED EGGPLANT RECIPE | 196 FLAVORS
From 196flavors.com
EAT IMAM BAILDI LIVE SIMPLY LAUGH OFTEN FOODIE FOOD GIFT T SHIRT
IMAM BAILDI | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
IMAM BAYILDI, IN LOVE WITH AUBERGINES - EAT YOURSELF GREEK
From eatyourselfgreek.com
IMAM BAYILDI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ABOUT IMAM BAILDI | IFOOD.TV
From ifood.tv
IMAM BAILDI WITH CARAMELIZED ONIONS BY GREATFOOD.GR
From living-postcards.com
IMAM BAILDI WITH FETA RECIPE - FOOD.COM | RECIPE | RECIPES, FETA ...
From pinterest.co.uk
IMAM BAILDI – A GREEK GEM – THE GOURMET LENS
From gourmetlens.wordpress.com
IMAM BAILDI (GREEK STUFFED EGGPLANTS) – THE RECIPE TREE
From therecipetreeblog.wordpress.com
GREEK VEGETARIAN: IMAM BAYILDI, LIMNIAN STYLE (EGGPLANT STEW)
From greekvegetarian.blogspot.com
IMAM BAILDI - OFFICIAL WEBSITE
From imambaildi.com
IMAM BAYILDI RECIPE - WORLD FOOD STORY
From worldfoodstory.co.uk
IMAM BAYILDI - HEALTHY TURKISH EGGPLANT CASSEROLE RECIPE
From feedmephoebe.com
MELITZANES IMAM: IMAM BAYILDI - DIMITRAS DISHES
From dimitrasdishes.com
RECIPE: IMAM BAILDI AKA GREEK STUFFED EGGPLANTS
From greekreporter.com
IMAM BAYıLDı RECIPE - A DARLING OF TURKISH CUISINE - TURKEY'S FOR LIFE
From turkeysforlife.com
EGGPLANT IMAM BAILDI – RECIPES BOOK
From scramble.one
LAYERED IMAM BAYILDI WITH KIYMA | WHEN FETA MET OLIVE
From whenfetametolive.com
IMAM BAILDI - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
IMAM BAILDI: AUBERGINES WITH RED SAUCE | THE GREEK FOOD
From thegreekfood.com
IMAM BAILDI WITH FETA RECIPE - FOOD.COM | RECIPE | RECIPES, FETA ...
From pinterest.com
IMAM BAILDI | KALOFAGAS.CA
From kalofagas.ca
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN TURKISH RECIPE
From linsfood.com
IMAM BAILDI IS A HOBBY FUNNY FOODIE FOOD GIFT T SHIRT
IMAM BAYILDI RECIPE | TURKISH STUFFED AUBERGINE DISH | VEGETARIAN ...
From youtube.com
IMAM BAILDI WITH FETA RECIPE - WEBETUTORIAL
From webetutorial.com
IMAM BAYILDI – TURKISH STUFFED AUBERGINES - A KITCHEN IN ISTANBUL
From vidarbergum.com
IMAM BAILDI | KALOFAGAS | GREEK FOOD & BEYOND IN 2021
From pinterest.ca
IMAM - IMAM BAILDI
From imambaildi.com
HELLENIC "RECIPES": IMAM BAILDI
From hellenicrecipes.blogspot.com
IMAM BAILDI RECIPE: A TRADITIONAL GREEK EGGPLANT RECIPE
From foodrhythms.com
#time-to-make #course #main-ingredient #cuisine #preparation #low-protein #casseroles #main-dish #potatoes #vegetables #greek #european #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something #4-hours-or-less #eggplant
You'll also love