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.
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
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
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
THE PRIEST FAINTED (IMAM BAYILDI)
Steps:
- Preparation: Preheat oven to 425° F Peel eggplants leaving lenghtwise stripes, cut in to 1-inch cubes, soak in salted water for 30 minutes, then drain and dry them. Using a large pan over medium high heat, sauté onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes. Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes. While sauce is simmiring, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated. Transfer the eggplants to a large sized oven-proof pan and spread out in to one layer. Roast in the oven for about 15 minutes or until browned slightly. Remove the pan from the oven. Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants. Bake uncovered for 20-30 minutes, until golden brown and bubbly. Remove from oven Serve cold and sprinkle with fresh parsley before serving Why did the priest faint? You'll see :) )
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