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 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 BAYALDI
The culinary cousin of this dish is, of course, the Turkish Imam Bayildi. In 'real greek food', which he co-authored with food writer Charles Campion, Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) informs us that while "versions of this dish have become something of a favourite with fashionable chefs" Greeks have in fact "been enjoying it for years..." This is Theodore Kyriakou's Greek version of this recipe, which I am posting for the 2005 Zaar World Tour. The preparation and cooking times below do not include the standing time for the eggplant after it has been salted. I have posted several of Theodore Kyriakou's other recipes.
Provided by bluemoon downunder
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel half the skin away from the eggplants in long strips, so that they look stripy. With the tip of a paring knife, make a deep slash lenghtways on each eggplant. Sprinkle the eggplants with salt and allow them to stand for 30 minutes, then rinse.
- Preheat the oven to 180°C/350°F/Gas 4.
- Put the onions into a pan, preferably non-stick, with 50ml of the olive oil and the sugar. Cook very slowly for about 1 hour until the onions are completely soft and the mixture is the consistency of a light jam.
- Spread one third of the mixture over the base of an oiled casserole dish (it needs to be a casserole dish with a lid, as you'll need to use the lid later), then add a layer of chopped tomatoes and set aside.
- Add the remaining tomatoes to the fried onions in the pan; and add the nutmeg and half of the parsley; mix well and cook for 10 minutes.
- Add the water to the pan contents and stir; arrange the eggplants on the onion mixture in the bottom of the casserole and with a spoon, stuff the garlic slices into the slashes in the eggplants.
- Add the pan contents to the casserole dish and work it into the slashes in the eggplants as well. At this point, the casserole dish should be really full!
- Season to taste and pour the remaining oil over the contents; cover the casserole with a sheet of foil and then the lid. This should ensure that it is thoroughly sealed.
- Cook in the oven for 40 minutes, or until the eggplants are really soft. If you like a thick sauce, remove the lid for the last 10 minutes to allow it to dry off a little.
- Allow the dish to cool off until it is lukewarm, then sprinkle with the remaining parsley and serve.
IMAM BAYILDI
This famous Turkish dish is served as a cold appetizer or first course. Conflicting stories are told about the origin of its name, which means "the Imam fainted." Some say it came about when an imam (Muslim priest) fainted with pleasure on being served it by his wife. Others believe that the Imam fainted when he heard how expensive the ingredients were, and how much olive oil had gone into the making. The dish is part of the range of zeytinyagli (cooked in olive oil) dishes Turkey is famous for. It can be cooked in a saucepan or in the oven.
Yield serves 6
Number Of Ingredients 12
Steps:
- Trim the stalk ends of the eggplants (you may leave the stalk). Peel off 1/2-inch-wide strips of skin lengthwise, leaving alternate strips of peel and bare flesh. Make a deep cut on one side of each eggplant lengthwise, from one end to the other, but not right through, so as to make a pocket. Soak the eggplants in water with 1 tablespoon of salt and leave for 30 minutes, then drain and dry them.
- For the filling, soften the onions gently in the oil, but do not let them color. Add garlic and stir for a moment or two, until the aroma rises. Remove from the heat and stir in the parsley and tomatoes. Season to taste with salt, and mix well.
- Stuff the eggplants with this mixture and place them tightly side by side, with the opening on top, in a wide, shallow pan. Pour over them the oil and enough tomato juice to cover, mixed with a little sugar, salt, and the lemon juice. Cover the pan and simmer gently for about 45 minutes, or until the eggplants are soft and the liquid is much reduced.
- If you want to bake the stuffed eggplants instead, arrange them in a baking dish, cut side on top, with the rest of the ingredients poured over. Cover with foil and cook in a preheated 400°F oven for 1 hour, or until soft.
- Allow to cool before arranging on a serving dish. Serve cold.
- Some cooks fry the eggplants very briefly first in olive oil.
- If the eggplants are too large for 1 person, cut them in half and make the slash into the cut side.
- For zucchini imam bayildi, hollow 2 pounds zucchini by scooping out their centers from the stem end, using an apple corer (see page 315), taking care not to pierce them right through. Stuff with the above filling and set the zucchini in layers, side by side, on a bed of tomato slices in a large pan. Pour over them about 1/3 cup extra-virgin olive oil mixed with a teaspoon of sugar and a little salt. Cover the vegetables with water and simmer, covered, over low heat, for 1/2 hour, or until soft.
- Small eggplants (3 1/2-4 1/2 inches long) are usually stuffed whole, although medium-sized ones can also be used. The usual way to stuff them whole is to cut a slice off the stem end just below the hull and reserve it to use as a "cork" and to scoop out some of the pulp with a small knife or a pointed spoon. (Use the discarded pulp for another dish.) Rolling the eggplant on the table and pressing it with the palm of your hand facilitates this. The eggplants are stuffed, and closed with the reserved "corks." They are placed upright in a large pan, packed tightly with the "cork" ends facing upwards, and cooked in stock or tomato juice which is poured over to almost cover them. Zucchini and small bell peppers, stuffed with the same filling, are sometimes cooked together in the same pot with the eggplants.
- A Turkish way is to leave about 1/2 inch of the stalks on, remove the hulls, and peel off 1/2-inch-wide strips lengthwise, leaving alternating strips of bare flesh and shiny peel. This ensures that the eggplants keep their shape, while the peeled strips allow the bitter juices to escape after sprinkling with salt. A deep slash is made along the center, right through the eggplant, to within 1/2 inch of each end, and the filling is pressed into this slash.
- A third way, used when the eggplants are baked, is to cut the eggplants in half lengthwise. In this case the eggplants can be a little larger. They are peeled or not, and a bit of the pulp is scooped out to hold the filling.
IMAM BAYILDI
A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! I prefer the first theory!
Provided by Angela Sara
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 190°C/375°F/Gas 5.
- Slice each aubergine in half lengthwise.
- Scoop out the flesh from the aubergines and chop.
- Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
- Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
- Add crushed garlic and fry for 2 minutes.
- Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
- Add lemon juice and sugar to taste.
- Arrange the aubergine boats in a baking dish and fill each one with the filling.
- Cover the dish with aluminum foil.
- Bake in the oven for about 25 minutes.
Nutrition Facts : Calories 299.4, Fat 11.6, SaturatedFat 1.7, Sodium 24.1, Carbohydrate 49.5, Fiber 20.1, Sugar 18.3, Protein 8.7
ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)
Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!
Provided by Chef Joanna
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
- Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
- While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
- Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
- Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 30.3 g, Fat 14.4 g, Fiber 15 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 332.1 mg, Sugar 11.4 g
IMAM BAYILDI
You are served this everywhere in Istanbul and everywhere told this story: the dish is so delicious that the imam or priest to whom it was served simply fainted-"bayildi." (Some people say he was so very thrifty that he fainted at the profligate amount of olive oil used, but since olive oil is no longer especially expensive-and a half cup is not that much, after all-you can enjoy this dish without guilt.) As is almost always the case, the small, light-skinned "Japanese" eggplants work best because they lack the bitterness common to larger eggplants. If you cannot get those, use the smallest eggplants you can find. This dish is always served at room temperature (or cold), so make it ahead of time.
Yield makes 4 or more servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Heat half the oil in a large skillet over medium-high heat. Add the eggplants and brown on all sides, adjusting the heat and turning as necessary; drain on paper towels. Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.
- Add the remaining oil to the skillet and turn the heat to medium-low; cook the onions and garlic, stirring occasionally, until very soft and fragrant, about 10 minutes. Add the tomatoes and cook until softened, about 5 minutes more, then stir in the parsley, sugar, and salt and pepper. Remove from the heat.
- Stuff the onion-tomato mixture into the slits in the eggplants. Pour any remaining pan juices and 3 tablespoons water over the eggplants, cover loosely with foil, and bake for 30 minutes. Remove from the oven, cool to room temperature, squeeze the lemon juice on top, and serve.
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 bayaldi recipes"
EASY IMAM BAYILDI RECIPE - GREEK FOOD - SWEET GREEK PCS
From mysweetgreek.com
Reviews 4Category AppetizerCuisine Greek, Mediterranean, Middle EasternTotal Time 35 mins
AUBERGINE IMAM BAYALDı - MEALPLAYS.COM
From mealplays.com
IMAM BAYALDI ARCHIVES - FOOD AND THE FABULOUS
From foodandthefabulous.com
WILD NETTLE IMAM BAYALDI - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
IMAM BAYILDI - PINCH OF NOM
From pinchofnom.com
IMAM BAYILDI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
IMAM BAYALDI `ARTFOOD` 450G - PARMA.AM
IMAM BAYALDI - CHAMPSDIET.COM
From champsdiet.com
IMAM BAYALDI - MERECIPES.COM
From merecipes.com
IMAM BAYILDI RECIPE | KASHEWAR RECIPES
From kashewar.com
IMAM BAYILDI | RECIPE, ORIGIN, HISTORY | TURKISH OR GREEK?
From dishesorigins.com
İMAM BAYıLDı - WIKIPEDIA
From en.wikipedia.org
IMAM BAYILDI (A STEWED EGGPLANT DISH OF POLITIKI KOUZINA)
From kopiaste.org
IMAM BAYILDI – TURKISH STUFFED AUBERGINES - A KITCHEN IN ISTANBUL
From vidarbergum.com
IMAM BAYALDI | TESCO REAL FOOD
From realfood.tesco.com
IMAM BAYALDI | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
TURKISH STUFFED EGGPLANT (STRIPED IMAM BAYILDI) - FOOD
From sbs.com.au
IMAM BAYILDI RECIPE, HOW TO MAKE EASY IMAM BAYILDI
IMAM BAYALDI – TURKISH STUFFED AUBERGINES IN OLIVE OIL
From thecutlerychronicles.com
IMAM BAYALDI (STUFFED EGGPLANT) RECIPE
From travelfoodblog.com
LENTIL IMAM BAYILDI - GOOD HOUSEKEEPING
From goodhousekeeping.com
PURPLE PATCH: YOTAM OTTOLENGHI’S TURKISH-STYLE AUBERGINE RECIPES
From theguardian.com
IMAM BAYILDI RECIPE BY WORLD.FOOD | IFOOD.TV
From ifood.tv
IMAM BAYILDI - TURKISH STUFFED EGGPLANT RECIPE | 196 FLAVORS
From 196flavors.com
RECIPE: AUTHENTIC IMAM BAYILDI ARMENIAN STYLE - HODGEPODGEDAYS
From hodgepodgedays.co.uk
IMAM BAYILDI: A TURKISH NATIONAL TREASURE - BODRUM
From bodrumnyc.com
IMAM BAYILDI (MIDDLE EASTERN AUBERGINE & TOMATO) - INSTRUCTABLES
From instructables.com
IMAM BAYILDI - HEALTHY TURKISH EGGPLANT CASSEROLE RECIPE
From feedmephoebe.com
IMAM BAYILDI - VEGETARIAN STUFFED AUBERGINES - LAZY CAT KITCHEN
From lazycatkitchen.com
IMAM BAYILDI - WAITROSE & PARTNERS | FOOD
From waitrose.com
TURKISH EGGPLANT CASSEROLE (IMAM BAYILDI) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
IMAM BAYILDI (THE IMAM FAINTED) - THE WASHINGTON POST
From washingtonpost.com
IMAM BAYILDI — RONNIE FEIN
From ronniefein.com
IMAM BAYILDI - FOODS AND DIET
From foodsanddiet.com
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN TURKISH RECIPE
From linsfood.com
IMAM BAYILDI RECIPE - WORLD FOOD STORY
From worldfoodstory.co.uk
ROYAL IMAM BAYALDI NUTRITION FACTS
From fastfoodnutrition.org
IMAM BAYILDI RECIPE FROM NEW MIDDLE EASTERN FOOD BY GREG …
From cooked.com
IMAM BAYıLDı RECIPE - A DARLING OF TURKISH CUISINE - TURKEY'S FOR LIFE
From turkeysforlife.com
#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #side-dishes #vegetables #greek #oven #european #potluck #dinner-party #stove-top #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #low-carb #egg-free #free-of-something #low-in-something #onions #tomatoes #taste-mood #savory #to-go #equipment #presentation #served-hot #4-hours-or-less
You'll also love
Related Search