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
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 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
Here's another version of this popular stuffed eggplant dish. I've not tried this, but am posting this Moosewood recipe for Zaar World Tour 2005
Provided by MsBindy
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplants in half lengthwise, score their flesh in a crisscross pattern, and sprinkle salt on the cut surfaces.
- Lay them face down in a colander to allow the bitter juices to drain.
- After 1/2 hour, squeeze them, rinse them in cold water, squeeze again, and pat dry.
- Saute the onion in 1/4 cup olive oil until softened.
- Add the parsley and basil.
- Remove the onions from the skillet and combine them with the tomatoes. Salt to taste.
- Oil a large baking pan and preheat the oven to 350°F.
- Heat a Tbsp of olive oil and a Tbsp butter in the skillet.
- Saute the garlic and bread crumbs, stirring constantly, until the oil is evenly distributed, there are no lumps, and hte crumbs are golden brown. Salt to taste.
- Rub the eggplant halves with a little oil and lightly salt them.
- Mound each half with the vegetable mixture and top with the bread crumb.
- Add enough water to barely cover the bottom of the baking pan, arrange the stuffed eggplants, and cover the pan tightly with aluminum foil.
- Bake for 1 hour. Remove the foil an bake for another 20 minutes, until browned.
- Garnish each eggplant half with a lemon wedge.
- Serve with Rice Pilav with Orzo or Bulhur Pilav.
Nutrition Facts : Calories 644.7, Fat 26, SaturatedFat 5.5, Cholesterol 7.6, Sodium 646.9, Carbohydrate 100.1, Fiber 28.2, Sugar 24.5, Protein 18.7
IMAM BAYILDI
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
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
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5/5 (1)Category AppetizerCuisine Middle Eastern, Turkish, Vegan, VegetarianTotal Time 2 hrs 5 mins
- Using a sharp knife, starting 1 inch (2,5 cm) from the top of each eggplant, cut a slit down to 1 inch (2,5cm) before the bottom. Be careful not to cut all the way through to the other side.
- Place half of the oil in a pan, and gently fry the eggplants over a medium heat for 15 minutes, turning occasionally, so they brown evenly.
- Remove from the pan, and place, peeled side up, in an ovenproof baking dish (8x12 inches / 20x30cm). Set aside to cool.
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