Iman 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

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

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

Categories     Vegetable

Number Of Ingredients 12

3/4 cup (185 ml/6 fl oz) olive oil
1 kg (2 lb) elongated eggplant (aubergines), cut in half lenthways
3 onions, thinly sliced
3 garlic cloves, finely chopped
400 g (13 oz) Roma tomatoes, peeled and chopped, or a 400 g (13 oz) can good-quality chopped tomatoes
2 teaspoons dried oregano
4 tablespoons chopped fresh flat-leaf parsley
1/4 cup (35 g/1.25 oz) currants
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
Pinch of sugar
1/2 cup (125 ml/4 fl oz) tomato juice

Steps:

  • 1. Preheat the oven to moderate 350 degrees F. Heat half the olive oil in a large heavy-based frying pan and cook the eggplants on all sides for about 8-10 minutes, until the cut sides are golden. Remove from the pan and scoop out some flesh lining the skins. 2. Heat the remaining olive oil in the same frying pan and cook the onion over medium heat for 8-10 minutes, until transparent. Add the garlic and cook for another minute. Add the tomato, oregano, parsley, currants, cinnamon, reserved eggplant flesh and salt and pepper, to taste. 3. Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture. 4. Mix the lemon juice, sugar, tomato juice and some salt and pour over the eggplant. Cover and bake for 30 minutes, then uncover and cook for another 10 minutes. To serve, place on a serving platter and lightly drizzle with any remaining lemon juice. Note: This dish is best served at room temperature and makes an excellent first course.

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.

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From youtube.com


IMAM BAYILDI - PLAIN.RECIPES
Ingredients. 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
From plain.recipes


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