How To make Eggplant Imam Bayildi
2 md Eggplants
Olive oil 1 md Tomato, chopped
Salt & Pepper 1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes 1 Clove garlic
1 Bay Leaf
Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices.
How To make Eggplant Imam Bayildi's Videos
Vegan Eggplant Recipe - A Classic Turkish Food Imam Bayildi
A Classic Turkish food, Vegan eggplant recipe. This vegan eggplant recipe can be eaten hot or cold. It is one of the best healthy eggplant recipes for dinner or other meals.
Imam bayildi (Turkish: İmam bayıldı, literally: the imam fainted; is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic, peppers and tomatoes, and simmered in olive oil. ... However this version is baked to keep it less greasy. A similar dish is popular in Iran and Greece, although various other vegetables and herbs may also be added to the filling.
This easy eggplant dish tastes the best the next day but you can eat it right after cooking too. Instead of baking the eggplant first you can fry them if you don't mind having them greasy. This version is lighter since we are not frying the eggplants. Please like, comment and subscribe and share if you like healthy vegan eggplant dish.
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Greek stuffed eggplants - Papoutsakia | Akis Petretzikis
Greek stuffed eggplants | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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How to Make Turkish Eggplant Casserole (Imam Bayildi)
Imam Bayildi is a healthy vegan twist on the usual breaded, fried eggplant casserole. The slices are covered in Mediterranean tomato sauce and baked. It's super easy. Get the recipe here:
Melt-In-Your-Mouth Stuffed Eggplant - Turkish Imam Bayildi Recipe - Israeli home cooking
The aroma of sizzling olive oil and savory onions envelops you as the pan heats up. Thick slices of eggplant are generously filled with a mouthwatering blend of succulent ground lamb, simmered to perfection with tomatoes and aromatic spices.
The eggplant boats are nestled snuggly next to each other, their tops glistening with olive oil and speckled with parsley. As you dig your fork in, the tender eggplant gives way to the rich meaty filling inside. Each bite is an explosion of flavors - the smoky eggplant, the juicy lamb, and the tangy tomatoes mingle together in complete harmony.
The hint of cinnamon adds warmth while the fresh parsley balances it out with its bright herbal note. This is comfort food at its finest - simple ingredients transformed into a dish so flavorful and satisfying it makes you go Imam Bayildi! (meaning the Imam fainted in Turkish). One bite will swoon you too.
Ingredients:
2 long eggplants
1 large onion, finely chopped
1 handful of finely chopped parsley
4 peeled tomatoes
1 unpeeled tomato
1/2 kilo of ground beef
150 grams of lamb fat
1 teaspoon ras el shop
2 tablespoons of sweet paprika
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon of salt
1 heaping tablespoon of coarse salt
1 box of tomato paste
Olive oil
preparation method:
Described in the video :)
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Turkish Imam Bayildi: Eggplant Cooked in Olive Oil with Onions, Garlic and Tomatoes from Antioch
Hello and welcome to Elif's kitchen.
Today, I want to share with you the easy Antakya(Antioch)-style imam bayildi recipe.
Imam bayıldı is a frequently consumed Turkish food, which is eggplant cooked in olive oil with onions, garlic and tomatoes, to be descriptive.
Ingredients:
1 kilo of eggplant
1 garlic
4 medium size onions
4-5 tablespoons of oil
1 red capia pepper
4-5 green peppers
1 tablespoon of tomato paste
1 kilo of tomatoes
enough salt
1 dessert spoon mint
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Tasty Turkish Recipe 'IMAM BAYILDI' EGGPLANT RECIPE
How To Prepare The Tastiest Vegetable In The World! EGGPLANT RECIPE | Turkish Recipe
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