ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)
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
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
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 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 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
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IMAM BAYILDI RECIPE (TURKISH VEGAN STUFFED EGGPLANTS)
From giverecipe.com
5/5 (1)Total Time 1 hr 25 minsCategory LunchCalories 408 per serving
- Wash the eggplants. Peel them lengthwise, leaving strips. Cut the green parts around the stems, but leave the stems.
- Wait the eggplants for about 15min. in a bowl of salted water to remove their bitterness. Then squeeze them gently and dry with paper towel. To let the heat enter their inside, pierce them on their several parts with a fork.
- Place the eggplants in the baking pan. Brush all the sides of each eggplant with 1 tablespoon olive oil. Bake in oven until tender, about 30 minutes.
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4.9/5 (70)Category Main Course
- 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.
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