IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)
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
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 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
EGGPLANT "IMAM BAILDI"
An Imam is a Muslim religious leader. "Baildi" means fainted in Tourkish. The story has it that one day he came home from work and his wife had made this dish. He liked it so much that he gobbled it up so fast, he fainted. lol This is a Tourkish dish and brought to Greece in 1912 when the greek population was turned away. Ever...
Provided by Maria *
Categories Other Main Dishes
Time 2h
Number Of Ingredients 9
Steps:
- 1. Rinse the eggplants thoroughly and cut off a slice from one end. Leave the stem. Give them a zebra-like appearance by peeling stripes (one white stripe-one purple stripe). Score them lengthwise on one side only. Widen the slit in the middle section to give the eggplants a boat like appearance.
- 2. Soak them in a bowl filled with slightly salted water and leave them for 30min until opened up and soft. This will help to lessen the bitterness.
- 3. Score crosswise the skin of the tomatoes on the top and peel it off by immersing them in boiled water for a few seconds. Cut them in the middle and deseed them with a spoon. Then chop them finely with a sharp knife. Cut the onions in thin slices and chop the garlic cloves finely. Place them in a bowl, add the tomatoes, parsley, salt, pepper and sugar. Combine everything well.
- 4. Remove the eggplant from the salted water, squeeze them well and fill the wide slit in their middle with the tomato mix. Pour the remaining tomato over. In the meantime, make sure you preheat the oven to 375*F.
- 5. Place them in a baking pan, one alongside the other, and sprinkle them with the lemon juice, olive oil and 1 cup of water. Cover the pan with a sheet of greaseproof paper and put a lid on, or just use tin foil to seal the top.
- 6. Alternatively bake them in a clay-pot. Bake them for 45minutes to 1h to reduce all liquid. Uncover towards the end of baking time. Serve hot or cold
- 7. I sprinkle with grated feta cheese just before they're done. This dish can be served warm or at room temperature with a piece of feta cheese on the side.
- 8. Note: In the authentic recipe the tomato, onion,garlic & parsley sauteed in olive oil and then added to the eggplant widen slit and then baked in the oven. My family prefers not to sautee. Either way it's delicious.
IMAM BAYILDI
A traditional Middle Eastern vegetarian dish that is very tasty and rather easy to cook. Accompany with a salad (lettuce or boiled leafy greens go nicely), Greek feta cheese, and oven potatoes. All Greek 'ladera' - oily dishes - taste better when cool. This dish often tastes even better the next day reheated.
Provided by pandora
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil over medium heat in a large frying pan. Add eggplants, flesh down. Fry, turning frequently, until soft and fully saturated in oil, about 10 minutes. Transfer to a shallow, square baking dish and let cool slightly.
- While eggplants are cooling, add onions and garlic to the hot frying pan over medium heat, adding more oil if needed. Season with salt and pepper. Fry until onions are softened, 5 to 7 minutes. Add tomatoes and parsley; reduce heat to medium-low and fry lightly, 1 to 2 minutes. Remove from heat.
- Push down soft, fleshy insides of eggplants using a spoon, creating space inside of them. Pour onion mixture evenly into each half. Sprinkle each with bread crumbs and Parmesan cheese. Drizzle with additional olive oil.
- Bake in the preheated oven until soft and mushy and topping is crispy, about 40 minutes.
- Remove from the oven and let sit for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 34.6 g, Cholesterol 1.1 mg, Fat 16.4 g, Fiber 14.4 g, Protein 6.2 g, SaturatedFat 2.4 g, Sodium 85.9 mg, Sugar 14.7 g
IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)
The mediteranean deli down the street makes the most awesome eggplant. After asking for help on the boards, I finally discovered its Turkish and/or Greek name. This recipe is from El Cafe Griego - it sounds the closest to all I've looked at. I can't wait to try it.
Provided by Mysterygirl
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428.7, Fat 36.7, SaturatedFat 5.1, Sodium 14.3, Carbohydrate 25.8, Fiber 10.2, Sugar 12.2, Protein 4.1
IMAM BAYILDI
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
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
EASY IMAM BAYILDI RECIPE
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
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
IMAM BAILDI WITH FETA
This full meal dish with eggplants can be prepared in advance. And while it is cooking you will have more time for your guests.
Provided by Artandkitchen
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the eggplants, cut the ends and make a big long cut for the filling.
- Grease the eggplants with 1 tablespoon of oil and grill them in a big baking mold under the grill of your oven. Turn it occasionally until they change the color everywhere.
- In the meanwhile (but keep an eye to the eggplants!) fry the onions in the remaining oil, when they are soft add the garlic and fry 3 more minutes.
- Add the half of the tomatoes, parsley, pepper and adjust the salt to your taste.
- Fill the eggplant in the baking mold with the onions mix, but let at least 3 tablespoons in the frying pan.
- Adjust on every eggplant one piece of feta.
- Arrange the potatoes (if used) around the eggplants.
- Add the remaining tomatoes to the onion in the pan. Add some salt (about 1/2 teaspoon) and cover your eggplants and potatoes with this tomatoes sauce.
- Bake about one hour at 170-180°C or until the potatoes are ready (heat and timing are basing it on convection oven). From time to time check if it is not drying to much, if necessary add 1/2 cup of water or white wine.
Nutrition Facts : Calories 521.8, Fat 30.3, SaturatedFat 10.3, Cholesterol 44.6, Sodium 589.2, Carbohydrate 55.5, Fiber 23.9, Sugar 26.8, Protein 16.4
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