Imam Baildi With Feta Recipes

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IMAM BAYILDI



Imam Bayildi image

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

2 medium or 4 small eggplants, cut in half lengthwise
1 large or 2 medium onions, sliced very thin
6 garlic cloves, finely chopped
1 1/2 pounds (3 large or 6 medium) tomatoes, peeled and chopped
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh basil (optional)
Salt
1/4 cup olive oil
1/4 cup water
2 1/2 teaspoons sugar
2 tablespoons lemon juice (optional)

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

EASY IMAM BAYILDI RECIPE



Easy Imam Bayildi Recipe image

Imam Bayildi is a classic Greek recipe for eggplants stuffed with savory tomatoes, onions and spices with roots in its Ottoman occupied past.

Provided by Christina Xenos

Categories     Appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 large eggplants
1 1/2 pounds cherry tomatoes, halved
2 yellow onions, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup Feta cheese
Chopped parsley or mint for garnish

Steps:

  • Preheat your oven to 425ºF.
  • Cut eggplants in half. Scoop out the middle, leaving a 1/4- to 1/3-inch edge around the eggplant. Reserve the flesh.
  • Brush eggplants all over with olive oil. Be very liberal with the olive oil. Eggplants will soak it up. Season with 1/2 teaspoon salt inside the eggplant halves.
  • Roast eggplants for 20 minutes. Chop up the reserved eggplant flesh.
  • In a large pan over medium-high heat, sauté the onions in olive oil for 5 minutes with the rest of the salt and pepper.
  • Add in the eggplant flesh, garlic, tomato paste, cumin, and oregano. Cook for 5-7 minutes.
  • Add the halved cherry tomatoes and cook for 3 more minutes, scraping up any fond from the bottom of the pan.
  • Distribute the filling equally among the eggplant halves, and top with crumbled Feta cheese.
  • Bake for 15 minutes.
  • Garnish with additional Feta, chopped fresh herbs like parsley or mint.

Nutrition Facts : Calories 443.89 kcal, Fat 32.24 g, TransFat 0.0 g, Cholesterol 16.69 mg, Carbohydrate 36.38 g, Protein 8.95 g, Fiber 14.16 g, Sugar 20.58 g, SaturatedFat 6.76 g, Sodium 697.41 mg

IMAM BAYILDI WITH BBQ LAMB & TZATZIKI



Imam bayildi with BBQ lamb & tzatziki image

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

3 aubergines
2 tbsp olive oil , plus extra for brushing
1 Spanish onion , finely chopped
2 garlic cloves , crushed
1 tsp cinnamon
8 ripe tomatoes , peeled
small bunch flat-leaf parsley , chopped
12 lamb chops or cutlets
paprika , for seasoning
1 lemon , halved
150g tub Greek yogurt
½ cucumber , seeds scooped out, grated
2 tbsp chopped mint

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 STUFFED EGGPLANT RECIPE FROM ASIA MINOR)



Imam Bayildi (A Stuffed Eggplant Recipe from Asia Minor) image

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

2 medium onions, chopped
1/2-3/4 cup olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
4 tablespoons chopped parsley
1 tablespoon chopped of fresh mint or 1/2 teaspoon dried mint, crumbled
salt and pepper
2 medium eggplants
1 teaspoon sugar
2 tablespoons fresh lemon juice

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 BAILDI WITH FETA



Imam Baildi With Feta image

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

4 medium eggplants (ca. 600-800g)
1/3 cup olive oil
500 g onions, sliced
3 garlic cloves, chopped
1000 g tomatoes, chopped (2 tin of 450 g)
2 tablespoons parsley, chopped
salt
pepper
200 g feta (cut in 4 parts)
800 g potatoes, peeled in cubes (optional)

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

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