Imam Bayildi A Stuffed Eggplant Recipe From Asia Minor

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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.

ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)



Armenian Stuffed Eggplant (Imam Bayildi) image

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

2 large eggplants
¼ cup olive oil, divided
1 red bell pepper, cut into 1-inch strips
½ onion, sliced
3 cloves garlic, minced
2 tomatoes, chopped
1 (8 ounce) can tomato sauce with no salt added
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch chopped fresh parsley, or to taste

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



Imam Bayildi image

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

4 medium aubergines (eggplants)
3 tablespoons olive oil
1 onion, finely chopped
2 garlic, cloves crushed
1 green pepper (capsicum)
1 red pepper (capsicum)
parsley, good handful chopped
3 large tomatoes, blanched, skinned and coarsely chopped
1/2 teaspoon ground cinnamon
black pepper
salt
1/2-1 teaspoon sugar
1/2 lemon, juice of

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

IMAM BAYILDI



Imam Bayildi image

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

3 medium eggplants
3 cups chopped onions
1/4 cup olive oil
1 cup chopped fresh parsley
1/2 cup chopped fresh basil (2 Tbsp dried)
4 -5 chopped ripe tomatoes
salt
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, pressed
2 cups whole wheat bread crumbs
2 lemons, cut in wedges

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



Imam Bayildi image

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

4 long purple eggplants (Chinese or Japanese style) or 1 1/2 lbs purple eggplants (Chinese or Japanese style)
5 tablespoons olive oil, divided (or more, if needed)
4 large garlic cloves, peeled and slivered
1 large onions, sliced into very thin, half-moon style slices or 2 cups sliced onions
2 sweet red peppers, very thinly sliced
1 large tomatoes, finely diced, drained or 8 ounces diced tomatoes
3/4 cup fresh Italian parsley, chopped
1/2 teaspoon coarse sea salt
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1 large tomatoes, grated or 8 ounces grated tomatoes

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

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