Imam Bayildi | Tasty Brinjal Tomato Fry Recipe | Turkish Eggplant Recipe
Tasty Brinjal Tomato Fry Recipe | Easy Eggplant Recipe | Lockdown Recipes | Bhaigan Tamatar Sabzi
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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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Imam Bayildi | Stuffed Eggplants | Traditional Turkish/Ottoman Recipe
Imam Bayildi is a Turkish/Ottoman delicacy made by stuffing eggplants with a delicious filling made with onions and tomatoes. The term Imam Bayildi literally translates to the Imam fainted and there is beautiful folklore behind this name. In Turkish culture, an Imam is a priest or a religious person and it is believed that an Imam ate this dish as it was served to him and fainted after just one taste!
Well, we strongly believe in this story because we had similar reactions in our kitchen as the team tasted this delicious dish! By using our newly launched Turkish Olive Oil that is sourced directly from Turkey, the flavour matched up so perfectly that we couldn't resist eating it until it was all gone!
We hope that you follow this recipe and rejoice in the beautiful Turkish culture that this dish represents!
Products used in this recipe:
1. Turkish Olive Oil :
2. Passata :
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A TURKISH CLASSIC, 'IMAM BAYILDI' RECIPE - Fried And Stuffed Eggplants
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home
A TURKISH CLASSIC, 'IMAM BAYILDI' RECIPE - Fried And Stuffed Eggplants
Music: Yemen Turkusu - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you 'IMAM BAYILDI' (Muslim priest fainted) recipe. It is believed that, a priest is fainted because of the delicious taste of the meal, or it is also believed that, he fainted at the great cost of the olive oil used to make it :) This classic Turkish dish is extremely delicious, hope you give it a try!
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Click to watch: 'Easy And Light Turkish IMAM BAYILDI' recipe:
INGREDIENTS
4 small eggplants (aubergine)
2 medium onions
1 medium tomato
1 long, sweet green pepper
9-10 cloves garlic (peeled)
1 cup fresh parsley
1/2 cup fresh mint
Granulated sugar
Olive oil
Salt & pepper
DIRECTIONS
Remove stems of eggplants.
Then peel the skin lengthwise, giving a striped effect, like zebras.
Fill a large bowl with water, add 1 tsp salt and mix well.
Transfer eggplants into the salty water.
Put a plate on top to keep them completely submerged, set aside for 30 minutes.
When the time is up, rinse and drain, pat them dry.
Wrap them in paper towels, set aside until needed.
To make the filling: peel the onions, slice into half-moon shapes.
Seperate the onion slices, set aside.
Chop the garlic cloves coarsely.
Remove the stem of tomato, peel then cut into cubes.
Rinse the green pepper, remove the stem and the seeds, chop finely.
Heat 3-4 tbsp olive oil in a pan, over medium low heat.
Add the onions and cook, stirring often, for about 10-12 minutes or until very tender but not coloured.
Add green pepper, cook together for 2-3 minutes.
Add garlic and cook for 1 minute.
Add the tomato, mix.
Sprinkle a pinch of granulated sugar.
Add chopped fresh parsley and mint.
Season to taste.
Mix then turn off the heat.
Transfer the filling into a bowl, set aside.
The newspapers on the floor are might be a good idea, before beginning the frying process :)
Heat 1 cup olive oil in a pan, over medium to medium high heat.
Add the eggplants and fry, until golden brown on each side, making sure to turn carefully.
You can also roast them in the oven (180°C/360°F) for about 35-40 minutes, making sure to drizzle with olive oil.
Transfer the fried eggplants into a baking dish to cool.
In the meantime, preheat oven to 160°C. (320°F)
Keeping the tops and bottoms attached, split the eggplants open lengthwise, but don't slice completely through them.
Using a spoon, gently press the flesh until it's flattened, to make eggplant boats.
Sprinkle the flesh with a tiny pinch of sugar and salt.
Then spoon the filling into the boats, trying to stuff in as much as possible.
Use any remaining filling for the sauce, first puree in a blender.
Then add 1/2 cup hot water, and a pinch of salt and pepper, mix.
Pour the sauce into the baking dish and spread, it is OK to add some hot water, if the bottom of the dish seems dry.
Bake for about 30-35 minutes.
Ones baked, let cool to room temp.
Occasionally mix the filling during baking, to help keep moisture on the surface area, or cover the dish with foil loosely.
Transfer cooled 'IMAM BAYILDI' into a serving dish.
Cover and refrigerate overnight.
Before serving, garnish with some chopped fresh parsley.
Best eaten, the day after it's made, and served at room temp.
READY :) Thank You For Watching!
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Imam Bayildi inspired recipe cooked on stove top! | Fresh Piato
Imam Bayildi inspired recipe with braised eggplants in tomato sauce, basil, and potatoes cooked entirely on stove top. A very tasty vegan meal!
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✔ Ingredients: (serve 3)
◾ 3 Eggplants (Αubergines), quartered
◾ 3 medium potatoes, cut into thick half moons
◾ 4 fresh Tomatoes, grated
◾ 1/3 cup Basil, finely chopped
◾ 2 Onions, cut into crescents
◾ 1/3 tsp Cumin
◾ 2 cloves Garlic, finely chopped
◾ 2 Tbsp cornstarch
◾ 250 ml vegetable oil for frying the potatoes
◾ 4 Tbsp Olive oil, extra virgin
◾ Salt & Pepper to taste
◾ 2 pinches of Salt, for the preparation
◾ 2 L of Water, for the preparation
The original Imam Bayildi dish is cooked in the oven. This is a variation of the popular dish with almost the same ingredients cooked entirely on the stove-top.
This dish can be served with Tzatziki sauce, yogurt, or feta cheese, and a green salad!
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Hello, I'm Christina ???? Stay fresh, and let's get cooking!
Written recipe for Imam Bayildi:
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Recipe for Tzatziki sauce:
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0:00 - Fresh Intro
0:10 - Ingredients preparation
1:23 - How to cook Imam Bayildi recipe on stovetop
3:55 - How to serve and enjoy this dish
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#eggplants #braised #vegan #freshpiato
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The Honey Trap - Bleu
FILLED EGGPLANTS????✅'IMAM BAYILDI’ Traditional Turkish Classic Recipe | Vegan????Gluten- Free
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Thank you so much for watching! if you liked this video give it a like and don't forget to SUBSCRIBE before you leave.I would be happy for every comment and subscriber ????
In Turkish cuisine, ‘meze’ is a group of foods served as a series of appetizers or starters before the main course arrives. If you’re dining out, ‘meze’ dishes are often so plentiful and delicious, they end up overshadowing the rest of the meal.That is one of them.Imam Bayildi is a Classic and well known Turkish olive oil dish. Even though it looks similar to Karniyarik recipe it is vegan and with all the delicious combinations of tomatoes, onions, garlic, and olive oil it is a festive summer dish you can enjoy.
This aubergine dish, full of spices, rich tomatoes, and tender smokey aubergines is so tasty that, as legend has it, the Turkish Imam fainted with pleasure when he tried it (hence the name which translates as 'the Imam fainted'). There are hundreds of versions of this dish as it's eaten across the former Ottoman empire regions, from South East Europe to Western Asia, each region having its own influence. This recipe involves two stages of cooking your aubergine - the first step can be done however you like - in the oven, on the BBQ, or wrapped in foil among hot coals (the latter two options can create a delicious smoky flavour). For the second step, once stuffed, you just finish them off in the oven to let the flavours infuse and reduce to become thick and rich.
Ingredients:
4 eggplants,
1cup of chopped green pepper,
2 sliced onion,
4 clove of garlic,
1 cup of tomato,
1 cup of chopped parsley,
1 tsp black pepper,
1 tsp red pepper flakes,
1 tsp cumin,
1 tsp brown sugar,
extra virgin olive oil and salt
Welcome to Fatima's Kitchen! Thank you for coming by! I upload my videos , both in Turkish & English. This channel is mostly about traditional Turkish cuisine, mediterranean food and a selection of great & different cultures' food. And also easy , healthy I try to be very clear with my ~tried and true~ recipes. I would be happy for every comment and subscriber ???? Thank you ...
Cooking abbreviations;
tbsp = tablespoon
tsp = teaspoon
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