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 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 (SWOONING IMAM)
Make and share this Imam Bayildi (Swooning Imam) recipe from Food.com.
Provided by ngibsonn
Categories Vegan
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat.
- Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry.
- Dip rounds quickly into olive oil to coat letting excess run off.
- Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
- In a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil.
- Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
- Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top.
- Place in a 375 degree oven for and additional 1/2 hour.
- Remove, cool and chill.
- Served cold.
Nutrition Facts : Calories 353.8, Fat 27.9, SaturatedFat 3.9, Sodium 11.5, Carbohydrate 27.1, Fiber 11.9, Sugar 12.5, Protein 4.4
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
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.
More about "imam bayildi swooning imam recipes"
IMAM BAYILDI – TURKISH STUFFED AUBERGINES | RECIPE - A …
From vidarbergum.com
4.7/5 (22)Servings 2Cuisine Turkish FoodCategory Vegan
- Peel half the skin off the aubergines, so they resemble a zebra pattern. Salt generously and set aside for half an hour.
- Meanwhile, make the stuffing. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the onion until softened, but not browned, 8-10 minutes. Stir regularly. Add the garlic and fry for another minute, stirring constantly, taking care not to burn the garlic. Add the tomatoes and Aleppo pepper (if using). Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Stir every once in a while to ensure nothing catches at the bottom. Add the flat-leaf parsley and some salt and pepper. Take off the heat.
- Brush the salt off the aubergines. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the aubergines until they start to soften, turning regularly. Alternatively, roast in a preheated oven at 200 C (390 F) until starting to soften, around 20 minutes.
- Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. The incision should not pierce through the bottom of the aubergines.
IMAM BAYILDI RECIPE | TURKISH (VEGAN) STUFFED …
From worldfoodstory.co.uk
IMAM BAYILDI - WAITROSE
From waitrose.com
EASY IMAM BAYILDI RECIPE - GREEK FOOD - SWEET GREEK …
From mysweetgreek.com
PURPLE PATCH: YOTAM OTTOLENGHI’S TURKISH-STYLE AUBERGINE …
From theguardian.com
IMAM BAYıLDı RECIPE – A DARLING OF TURKISH CUISINE
From turkeysforlife.com
IMAM BAYILDI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN …
From linsfood.com
'SWOONING IMAM' STUFFED AUBERGINES RECIPE - THE GUARDIAN
From theguardian.com
IMAM BAYILDI — RONNIE FEIN
From ronniefein.com
IMAM BAYILDI - TURKISH STUFFED EGGPLANT RECIPE | 196 FLAVORS
From 196flavors.com
THE SWOONING IMAM (IMAM BIYALDI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN TURKISH RECIPE
From youtube.com
TURKISH RECIPE: STUFFED EGGPLANT, OR SWOONING IMAM ( IMAM BAYILDI)
From worldyums-blog.tumblr.com
'SWOONING IMAM' STUFFED AUBERGINES RECIPE | AUBERGINE RECIPE ...
From pinterest.ca
'SWOONING IMAM' STUFFED AUBERGINES RECIPE | AUBERGINE RECIPE ...
From pinterest.co.uk
IMAM BAYILDI (SWOONING IMAM) | NATURALLY SAVVY
From naturallysavvy.com
'SWOONING IMAM' STUFFED AUBERGINES RECIPE | AUBERGINE RECIPE ...
From pinterest.com.au
TURKISH STUFFED AUBERGINES (IMAM BAYILDI) - THE BLURRY LIME
From theblurrylime.com
IMAM BAYILDI | AKIS PETRETZIKIS
From akispetretzikis.com
SWOONING IMAM (IMAM BAYILDI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
IMAM BAYILDI - RECIPE - Πέτρος Συρίγος
From petros-syrigos.com
IMAM BAYILDI RECIPE, HOW TO MAKE EASY IMAM BAYILDI
IMAM BAYILDI - VEGETARIAN STUFFED AUBERGINES - LAZY CAT KITCHEN
From lazycatkitchen.com
IMAM BAYILDI - PINCH OF NOM
From pinchofnom.com
IMAM BAYILDI RECIPE (VEGAN TURKISH STUFFED EGGPLANT) - COOKING …
From cookingorgeous.com
IMAM BAYILDI, RECIPES - CRETE
From originalcrete.gr
RECIPE: İMAM BAYıLDı - OR: THE IMAM FAINTED | JANAVAR
From janavar.net
'SWOONING IMAM' STUFFED AUBERGINES RECIPE | AUBERGINE RECIPE ...
From pinterest.com
HOW TO MAKE AN IMAM BAYILDI | BBC MAESTRO | BBC MAESTRO
From bbcmaestro.com
SIMON MAJUMDAR - IMAM BAYILDI
From simonmajumdar.com
IMAM BAYILDI FROM VEGGIESTAN - ZEB BAKES
From zebbakes.com
IMAM BAYILDI RECIPE FROM THE COMPLETE MIDDLE EASTERN COOKBOOK …
From cooked.com.au
BITCHIN' SAUCE | IMAM BAYILDI!
From bitchinsauce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love