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 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
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
I found this in a turkish cook book and I must say that the first time I tried it, I almost swooned like the Imam did! I think the trick here is in the slow *stovetop* cooking, versus the oven, as baking will inevitably dry it and will make the frequent 'basting' difficult. Give it a try!!! Maria Cristina
Provided by Chez Quacky
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve the eggplant lentghways. Sprinkle with salt and leave to weep for 5 minutes. Rinse well and place the halves side by side, flesh side upwards, in a wide pan.
- In a bowl, mix the onion, tomatoes, garlic and fresh herbs with the salt and a *little* of the oil. Carefully pile the mixture high on top of each eggplant half until all the flesh is covered. Mix the rest of the oil and the water with the sugar and pour it over and around the eggplant.
- Cover the pan and cook very gently for 1 or 2 hours. Baste occasionally with the oil, pushing gently the onion and tomato mixture down into the halves as they cook. The eggplant should end up soft and flat, completely filled with the mixture, sitting in a slightly caramelized flavored oil.
- Leave to cool in the oil. Transfer to a serving dish, spoon the oil over them, and serve with wedges of lemon to squeeze over.
Nutrition Facts : Calories 492, Fat 41.5, SaturatedFat 5.8, Sodium 610.7, Carbohydrate 31, Fiber 12.4, Sugar 15, Protein 5.3
IMAM BAYILDI
Here's another version of this popular stuffed eggplant dish. I've not tried this, but am posting this Moosewood recipe for Zaar World Tour 2005
Provided by MsBindy
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplants in half lengthwise, score their flesh in a crisscross pattern, and sprinkle salt on the cut surfaces.
- Lay them face down in a colander to allow the bitter juices to drain.
- After 1/2 hour, squeeze them, rinse them in cold water, squeeze again, and pat dry.
- Saute the onion in 1/4 cup olive oil until softened.
- Add the parsley and basil.
- Remove the onions from the skillet and combine them with the tomatoes. Salt to taste.
- Oil a large baking pan and preheat the oven to 350°F.
- Heat a Tbsp of olive oil and a Tbsp butter in the skillet.
- Saute the garlic and bread crumbs, stirring constantly, until the oil is evenly distributed, there are no lumps, and hte crumbs are golden brown. Salt to taste.
- Rub the eggplant halves with a little oil and lightly salt them.
- Mound each half with the vegetable mixture and top with the bread crumb.
- Add enough water to barely cover the bottom of the baking pan, arrange the stuffed eggplants, and cover the pan tightly with aluminum foil.
- Bake for 1 hour. Remove the foil an bake for another 20 minutes, until browned.
- Garnish each eggplant half with a lemon wedge.
- Serve with Rice Pilav with Orzo or Bulhur Pilav.
Nutrition Facts : Calories 644.7, Fat 26, SaturatedFat 5.5, Cholesterol 7.6, Sodium 646.9, Carbohydrate 100.1, Fiber 28.2, Sugar 24.5, Protein 18.7
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
This is a delicious baked eggplant dish that is redolent of sautéed peppers, tomato, parsley, onion, garlic, and olive oil. This particular recipe is a variant of the one by Tori Avey, author of The Shiksa in the Kitchen blog. My mom prepared it using eggplants, peppers, and tomatoes from her garden. It was spectacular. You can find the original recipe at http://theshiksa.com/2012/03/26/imam-bayildi-roasted-stuffed-eggplant.
Provided by Heather U.
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 minutes. Don't chop the tops off.
- Pour 3 Tbsp of olive oil in a deep saute pan. Add onions, garlic, and red peppers. Sauté them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayildi.
- After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the sauté pan. Cook for another 5 minutes. Turn the heat off and let it cool.
- Pat the eggplants dry. Heat 2 Tbsp of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the rest. Set the eggplants in a baking dish to cool.
- Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening a little bigger with your fingers. You want it to look like a canoe.
- Equally divide the filling among the eggplants. Stuff them well. Pile any remaining stuffing on top.
- Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape. Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly. Remove foil, bake 10 more minutes.
- Serve warm with something you can spoon the juices over. It's good with rice. It would also be good with potatoes or some fresh pita bread.
Nutrition Facts : Calories 320.7, Fat 18.2, SaturatedFat 2.6, Sodium 315.6, Carbohydrate 39.3, Fiber 19, Sugar 17.9, Protein 7
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
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
More about "imam bayildi recipes"
EASY IMAM BAYILDI RECIPE - GREEK FOOD - SWEET GREEK PCS
From mysweetgreek.com
Reviews 4Category AppetizerCuisine Greek, Mediterranean, Middle EasternTotal Time 35 mins
IMAM BAYILDI - HEALTHY TURKISH EGGPLANT CASSEROLE RECIPE
From feedmephoebe.com
IMAM BAYILDI – TURKISH STUFFED AUBERGINES - A KITCHEN IN …
From vidarbergum.com
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN …
From linsfood.com
PURPLE PATCH: YOTAM OTTOLENGHI’S TURKISH-STYLE AUBERGINE …
From theguardian.com
İMAM BAYıLDı - WIKIPEDIA
From en.wikipedia.org
IMAM BAYILDI - GATHER JOURNAL
From gatherjournal.com
IMAM BAYILDI - WORLD FOOD STORY
From worldfoodstory.co.uk
TURKISH STUFFED EGGPLANT (STRIPED IMAM BAYILDI) RECIPE
From sbs.com.au
IMAM BAYILDI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
IMAM BAYıLDı RECIPE - A DARLING OF TURKISH CUISINE
From turkeysforlife.com
IMAM BAYILDI - VEGETARIAN STUFFED AUBERGINES - LAZY CAT KITCHEN
From lazycatkitchen.com
IMAM BAYILDI: A TURKISH NATIONAL TREASURE - BODRUM
From bodrumnyc.com
TURKISH EGGPLANT CASSEROLE (IMAM BAYILDI) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
TURKISH IMAM BAYILDI RECIPE (VEGETARIAN STUFFED EGGPLANT) - GIVE …
From giverecipe.com
THE PRIEST FAINTED (IMAM BAYILDI, A TURKISH DISH) | FOODWHIRL
From foodwhirl.com
CA LA MAMA ACASă: IMAM BAYILDI - MâNCARE TURCEASCă (@TVR3)
From youtube.com
RECIPE: AUTHENTIC IMAM BAYILDI ARMENIAN STYLE - HODGEPODGEDAYS
From hodgepodgedays.co.uk
IMAM BAYILDI - TURKISH STUFFED EGGPLANT RECIPE | 196 FLAVORS
From 196flavors.com
IMAM BAYILDI | SUBLIME FLAVORS – RECIPES FOR A HEALTHY INDULGENCE
From sublimeflavors.com
IMAM BAYILDI RECIPE || WORLD FOOD STORY - YOUTUBE
From youtube.com
IMAM BAYILDI RECIPE, HOW TO MAKE EASY IMAM BAYILDI
IMAM BAYILDI - PINCH OF NOM
From pinchofnom.com
IMAM BAYILDI (TRANSLATION: THE PRIEST FAINTED) – STUFFED EGGPLANT
From chefbogie.blog
IMAM BAYILDI RECIPE | KASHEWAR RECIPES
From kashewar.com
TURKISH EGGPLANT IMAM BAYILDI - MAINS, RECIPES, VEGAN - GERI'S FOOD
From gerifood.com
IMAM BAYILDI - FOODS AND DIET
From foodsanddiet.com
IMAM BAYILDI (A STEWED EGGPLANT DISH OF POLITIKI KOUZINA)
From kopiaste.org
IMAM BAYILDI | RECIPE, ORIGIN, HISTORY | TURKISH OR GREEK?
From dishesorigins.com
30 SANİYEDE MUHTEŞEM İMAM BAYILDI TARİFİ - YOUTUBE
From youtube.com
IMAM BAYILDI RECIPE - TURKISH VEGETABLE STUFFED EGGPLANT
From turkishfoodchef.com
MINI IMAM BAYILDI RECIPE, HOW TO MAKE MINI IMAM BAYILDI?
IMAM BAYILDI - THE VEGGIE TABLE
From theveggietable.com
LENTIL IMAM BAYILDI - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO MAKE IMAM BAYILDI (TURKISH STUFFED EGGPLANTS)
From daysofjay.com
IMAM BAYILDI | TRADITIONAL VEGETABLE DISH FROM TURKIYE
From tasteatlas.com
IMAM BAYILDI | AKIS PETRETZIKIS
From akispetretzikis.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #main-dish #side-dishes #vegetables #asian #middle-eastern #oven #easy #roast #dinner-party #holiday-event #romantic #spring #summer #vegetarian #easter #turkish #dietary #spicy #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #independence-day #inexpensive #healthy-2 #low-in-something #taste-mood #equipment #number-of-servings
You'll also love