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

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

IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)

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

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.