Turkish Eggplant Casserole With Tomatoes Imam Bayildi See More At Httpfeedmephoebecom201407meatless Monday Turkish Eggplant Casserole Recipe Tomatoes Imam Bayildisthashaywxfyfddpuf Rec

TURKISH EGGPLANT CASSEROLE WITH TOMATOES (IMAM BAYILDI) - SEE MORE AT: HTTP://FEEDMEPHOEBE.COM/2014/07/MEATLESS-MONDAY-TURKISH-EGGPLANT-CASSEROLE-RECIPE-TOMATOES-IMAM-BAYILDI/#STHASH.AYWXFYFD.DPUF REC

Steps:

• reheat the oven to 350 degrees F. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley. If using the skillet, remove 3/4 of the sauce to a bowl. Arrange one layer of eggplant evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minute before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature. Notes I streamlined this recipe by using an oven proof skillet to fry the eggplant, cook the sauce, and then make the casserole. If you don't have a cast iron skillet, feel free to use a casserole dish instead. - See more at: http://feedmephoebe.com/2014/07/meatless-monday-turkish-eggplant-casserole-recipe-tomatoes-imam-bayildi/#sthash.AYWXfYfD.dpuf

ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)

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.

TURKISH EGGPLANT

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.
• Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.
• Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 361
• Protein: 14g
• Carbohydrates: 70g
• Fat: 4g
• Cholesterol: 0
• Sodium: 348mg
• Fiber: 15g

BEEF AND EGGPLANT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray.
• Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can.
• Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture.
• Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside.
• Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole.
• Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.

IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350°.
• Cut ends off the eggplants/aubergines.
• Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
• In a skillet, heat 4 tablespoons of olive oil over a medium heat.
• Fry the eggplant gently.
• If needed, you can add some more oil in the frying pan.
• Remove the eggplant from the skillet and place in an 8"x8" baking dish.
• Sprinkle with salt and pepper.
• Add the remainder of the olive oil to the same skillet.
• Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
• You want the vegetables soft.
• Add the fresh tomatoes and half a cupful of water to the skillet.
• Add the oregano, sugar, more salt and pepper.
• Simmer covered, for 15 minutes.
• Remove stuffing from heat.
• Fill the eggplants with this stuffing.
• They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
• Bake for 4O minutes; basting them at least once.

TURKISH EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
• Heat oil in a cooking pan.
• Add eggplant, onion, pepper and garlic and saute for 10 minutes.
• Add tomatoes and simmer for about 15 minutes.
• Add thyme and season with salt and pepper.
• Simmer for a further 5 minutes.
• Serve over Turkish Pilav.