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
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 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
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 "imambayildi recipes"
IMAM BAYILDI - TURKISH STUFFED EGGPLANT RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category AppetizerCuisine Middle Eastern, Turkish, Vegan, VegetarianTotal Time 2 hrs 5 mins
- Using a sharp knife, starting 1 inch (2,5 cm) from the top of each eggplant, cut a slit down to 1 inch (2,5cm) before the bottom. Be careful not to cut all the way through to the other side.
- Place half of the oil in a pan, and gently fry the eggplants over a medium heat for 15 minutes, turning occasionally, so they brown evenly.
- Remove from the pan, and place, peeled side up, in an ovenproof baking dish (8x12 inches / 20x30cm). Set aside to cool.
EASY IMAM BAYILDI RECIPE - GREEK FOOD - SWEET GREEK PCS
From mysweetgreek.com
Reviews 4Category AppetizerCuisine Greek, Mediterranean, Middle EasternTotal Time 35 mins
IMAM BAYıLDı RECIPE – A DARLING OF TURKISH CUISINE
From turkeysforlife.com
Cuisine TurkishTotal Time 50 minsCategory MainPublished 2020-05-08
PURPLE PATCH: YOTAM OTTOLENGHI’S TURKISH-STYLE …
From theguardian.com
IMAM BAYILDI RECIPE - WORLD FOOD STORY
From worldfoodstory.co.uk
İMAM BAYıLDı - WIKIPEDIA
From en.wikipedia.org
IMAM BAYILDI RECIPE (TURKISH STUFFED EGGPLANT BRAISED …
From whats4eats.com
IMAM BAYILDI TURKISH STUFFED EGGPLANTS | GOURMANDELLE
From gourmandelle.com
IMAM BAYILDI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
IMAM BAYILDI | TRADITIONAL VEGETABLE DISH FROM TURKIYE
From tasteatlas.com
IMAM BAYILDI (A STEWED EGGPLANT DISH OF POLITIKI KOUZINA)
From kopiaste.org
IMAM BAYILDI - HEALTHY TURKISH EGGPLANT CASSEROLE RECIPE
From feedmephoebe.com
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) - LINSFOOD
From linsfood.com
IMAM BAYILDI | AKIS PETRETZIKIS
From akispetretzikis.com
IMAM BAYILDI | RECIPE, ORIGIN, HISTORY | TURKISH OR GREEK? | DISHES ...
From dishesorigins.com
RECIPE: İMAM BAYıLDı - OR: THE IMAM FAINTED | JANAVAR
From janavar.net
TURKISH EGGPLANT CASSEROLE (IMAM BAYILDI) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
AUTHENTIC IMAMBAYILDI: VEGAN EGGPLANTS - QUICK AND TASTY FOOD
From quickandtastyfood.com
BITCHIN' SAUCE | IMAM BAYILDI!
From bitchinsauce.com
MANDARIN BUFFET & SUSHI
From mandarinbuffetandsushi.com
IMAM BAYILDI RECIPE - TURKISH FOOD CHEF
From turkishfoodchef.com
IMAM BAYILDI - THE VEGGIE TABLE
From theveggietable.com
IMAM BAYILDI (TURKISH STUFFED EGGPLANT) - COOKING GORGEOUS
From cookingorgeous.com
IMAM BAYILDI FROM VEGGIESTAN | ZEB BAKES
From zebbakes.com
IMAM BAYILDI RECIPE | KASHEWAR RECIPES
From kashewar.com
IMAM BAYILDI - PINCH OF NOM
From pinchofnom.com
SIMON MAJUMDAR - IMAM BAYILDI
From simonmajumdar.com
IMAM BAYILDI — RONNIE FEIN
From ronniefein.com
IMAM BAYILDI RECIPE | TURKISH STUFFED AUBERGINE DISH - YOUTUBE
From youtube.com
IMAM BAYILDI – TURKISH STUFFED AUBERGINES - A KITCHEN IN ISTANBUL
From vidarbergum.com
IMAM BAYILDI | SUBLIME FLAVORS – RECIPES FOR A HEALTHY INDULGENCE
From sublimeflavors.com
IMAM BAYILDI - VEGETARIAN STUFFED AUBERGINES - LAZY CAT KITCHEN
From lazycatkitchen.com
IMAM BAYILDI RECIPE, HOW TO MAKE EASY IMAM BAYILDI
IMAM BAYILDI: A TURKISH NATIONAL TREASURE - BODRUM
From bodrumnyc.com
TURKISH IMAM BAYILDI RECIPE (VEGETARIAN STUFFED EGGPLANT) - GIVE …
From giverecipe.com
LENTIL IMAM BAYILDI RECIPE
From goodhousekeeping.com
IMAM BAYILDI (MIDDLE EASTERN AUBERGINE & TOMATO) : 5 STEPS
From instructables.com
MINI IMAM BAYILDI RECIPE, HOW TO MAKE MINI IMAM BAYILDI?
EASY IMAM BAYILDI - MY PRIMROSE HILL KITCHEN
From myprimrosehillkitchen.com
IMAM BAYILDI RECIPE - TURKISH CLASSIC STUFFED EGGPLANTS ... - YOUTUBE
From youtube.com
RECIPE: AUTHENTIC IMAM BAYILDI ARMENIAN STYLE - HODGEPODGEDAYS
From hodgepodgedays.co.uk
MELT IN THE MOUTH ‘MELITZANES IMAM BAYILDI’ - ACAPERINTHEKITCHEN
From acaperinthekitchen.com
VEGAN IMAM BAYIDLI — 100 KITCHEN STORIES
From 100kitchenstories.com
You'll also love