Imam Bayildi Recipes

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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.

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

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 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



Imam Bayildi image

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

2 large eggplants
1 large onion, finely sliced
3 large tomatoes, skinned and chopped
6 garlic cloves, finely chopped
1 bunch fresh parsley, finely chopped
1 bunch fresh dill, finely chopped
1 bunch fresh basil, finely chopped
1 teaspoon salt
6 fluid ounces olive oil
2 fluid ounces water
1 tablespoon sugar

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



Imam Bayildi image

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

1/2 cup extra virgin olive oil
4 small eggplants, about 1 pound or a little more total, trimmed and peeled
2 medium onions, sliced
4 garlic cloves, sliced
2 ripe tomatoes, cored and diced (drained canned are fine)
1/2 cup chopped fresh parsley leaves
1 tablespoon sugar
Salt and black pepper to taste
1 lemon, cut into wedges

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



Imam Bayildi image

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

6 small (3 1/2-4 1/2-inch) long and thin eggplants
Salt
1/3 cup extra-virgin olive oil
1 cup good-quality tomato juice
1 teaspoon sugar, or more
Juice of 1 lemon
1 1/2 large onions, cut in half and sliced thinly
2-3 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
1 cup chopped flat-leaf parsley
4 tomatoes, peeled and chopped
Salt

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.

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  • Peel half the skin off the aubergines, so they resemble a zebra pattern. Salt generously and set aside for half an hour.
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  • 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.


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IMAM BAYILDI - THE VEGGIE TABLE
This recipe uses quite a bit less oil than traditional imam bayildi,* but it’s just as delicious. Yield: 4 servings: Time: 2½ hours: Tools: cookie sheet; knife; colander; large non-stick frying pan with lid; wooden spoon; medium bowl; baster or spoon; Ingredients: 2 medium or 4 small eggplants; ½ c olive oil, divided ; 1½ c onions, very thinly sliced; 6 cloves garlic, minced; 1½ pounds ...
From theveggietable.com


IMAM BAYILDI | RECIPE, ORIGIN, HISTORY | TURKISH OR GREEK?
2021-03-15 Etymology. Imam bayıldı literally means the imam fainted, and as mentioned above, the name is linked to a legend in which an imam either fainted in shock at the amount of olive oil used, or swooned over the delicious nature of the dish. In the translation of the cookbook “Melceü’t Tabbahin,” Turabi Efendi chose to translate the dish as ...
From dishesorigins.com


IMAM BAYILDI | SUBLIME FLAVORS – RECIPES FOR A HEALTHY INDULGENCE
2020-09-12 Make sauce: Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants. Cover: Cover the pan with a lid and place over a medium heat. Cook for about 20-25 minutes with lid covered. Uncover: Remove the lid and cook the eggplants for about 10-15 minutes.
From sublimeflavors.com


EASY ARMENIAN IMAM BAYILDI RECIPE - GIMME YUMMY RECIPES
Jun 5, 2022 - This meatless Armenian Imam Bayildi recipe with tomato is vegetarian and vegan-friendly, it's healthy and quick to prepare, and the best part is it tastes flavorful and super delicious with a little hint of sweetness. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or ...
From pinterest.ca


Ιμάμ μπαϊλντί - Άκης Πετρετζίκης
Βάζουμε τις μελιτζάνες σε ένα ταψάκι και ψήνουμε για 40-45 λεπτά. Για τη γέμιση. Τοποθετούμε ένα τηγάνι σε δυνατή φωτιά. Κόβουμε τα κρεμμύδια σε λεπτές φέτες. Μόλις κάψει καλά …
From akispetretzikis.com


IMAM BAYILDI RECIPE (VEGAN TURKISH STUFFED EGGPLANT) - COOKING …
2022-02-12 Place the aubergines on a baking dish stuffed side up. To make the sauce, mix one teaspoon of tomato paste with ⅔ cups of water and pour this over the aubergines. Cover the oven dish with a lid or tin foil and place it in the oven. Bake …
From cookingorgeous.com


TURKISH EGGPLANT CASSEROLE WITH TOMATOES RECIPE | SIDECHEF
Transfer the eggplant to a plate. Step 4. Add the Yellow Onion (1) to the skillet and saute over medium heat until soft, 5 minutes. Step 5. Add the Garlic (2 cloves) , Crushed Red Pepper Flakes (1/4 tsp) , Sea Salt (1/2 tsp) , and Ground Cinnamon (1 dash) . Cook for one minute more, until fragrant. Step 6.
From sidechef.com


IMAM BAYILDI (MIDDLE EASTERN AUBERGINE & TOMATO)
Imam Bayildi translates into Turkish as the 'Imam fainted' - one of the stories says that this is because of the amount of olive oil that was added to the original recipe! Some recipes add up to half a pint of oil, however I have added a bit less to mine - but feel free to add more if you want. Traditional recipes often stuff the aubergine with the tomato and onion mix, however in my …
From instructables.com


IMAM BAYILDI - PINCH OF NOM
Step 6. Remove the aubergine halves from the oven. Carefully press down the edges of each aubergine so that the criss-cross sections open up more, creating channels for the sauce to seep into. Spoon the tomato mix on top and place the aubergines back in the oven for 10 minutes.
From pinchofnom.com


VEGAN IMAM BAYILDI RECIPE - VICKI'S GREEK RECIPES
2021-12-28 Score the aubergines into three areas with one area untouched and cook them until soft. To prepare the Vegan Imam Bayildi filling, heat up oil in a pan and sauté the onions for a 4-5 minutes. Continue by adding the garlic and cooking until translucent. Season with sweet paprika and stir for a minute.
From vickisgreekrecipes.com


BITCHIN' SAUCE | IMAM BAYILDI!
Season with kosher salt and place the halves, cut side down, on the prepared tray. Roast the eggplant until it is just starting to collapse and is tender when poked with a fork, about 25 minutes. 2. Meanwhile, heat 2 tablespoons of olive oil over medium-high heat. Add the leek and sauté until soft but not yet browned, 5–6 minutes.
From bitchinsauce.com


BEATINGBOWLS: IMAM BAYILDI (MEAT VERSION) - BLOGGER
2011-10-25 Place into a roasting tray. 3. When you are happy with the sauce let it cool a little. Take a spoon and start filling the aubergines with the meat sauce. Pour the remaining sauce around the aubergines. Then add 1-2 garlic cloves per each eggplant and 1-2 basil leaves per each eggplant. Put in the oven and bake for 40 minutes at 190-200°C/gas ...
From beatingbowls.blogspot.com


HOW TO MAKE AN IMAM BAYILDI | BBC MAESTRO | BBC MAESTRO
1 lemon, juice only. Preheat a deep pan of oil to 180°C. Heat a generous amount of olive oil in the base of a heavy-based pan over a medium heat. Add the onion and garlic, and fry until soft, stirring frequently to avoid burning or sticking to the base. Stir in the cumin and continue to fry until you can smell the spices’ aromas.
From bbcmaestro.com


IMAM BAYILDI RECIPE - TURKISH VEGETABLE STUFFED EGGPLANT
2020-10-19 Chop the onions in a half-moon shape and chop the garlic. Chop the peppers into rings, remove the seeds from the tomatoes and dice them. Chop the parsley thoroughly. Put the onions and garlic in a deep pan and add the oil. Roast it together for 2-3 minutes and add sugar and fry for a little more. Add the green peppers.
From turkishfoodchef.com


IMAM BAYILDI RECIPE, HOW TO MAKE EASY IMAM BAYILDI
4- Add green peppers and continue cooking. Add ...
From turkfoodsrecipes.com


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