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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Hardworking & Famous Lady Chef Cooks Pork Noodle - Thai Street Food
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Best Vegan Stuffed Eggplant Ever!!! #shorts
This is the best vegan stuffed eggplant.
It's known as batinjan mahshi.
A vegan Lebanese recipe.
It's so much yum!!!!
You can find the full recipe here →
You'll love eating this because;
• The flavour is unreal!
• It's a lovely way to use eggplant
• You will wow your friends and family
••
#bestveganstuffedeggplant #batinjanmahshi
••
You might enjoy these salads on the side:
→ Arabic salad →
→ Rocca salad →
Here is my Lebanese 7 spice recipe →
••
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10 Min Meals for when you don't feel like cooking (healthy, vegan)
I wrote a COOKBOOK and it’s now available for Preorder:
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The book is available internationally, so you should be able to find it almost everywhere you get books online! Search for “Mina Rome” or “All Day Vegan” at your favourite online bookseller. (For instance fnac in Portugal has it too)
All Day Vegan officially comes out October 25th, but pre-ordering it right now is so super important for the launch! Thank you thank you thank you. I know you’re going to love it!
Besides this exciting piece of news, today’s video includes 5 tasty and easy 10 Minute Meals. Quick and pretty healthy recipes for when you don’t feel like cooking for hours! There’s this delicious miso aubergine rice bowl, these spicy tofu noodles, a sweet chickpea scramble, 2 minute curry tofu toast and super simple olive pesto.
Instagram: = @mina_rome
Email: minarome.yt@gmail.com
Website: mina-rome.com
I WROTE A COOKBOOK 0:00
……
INGREDIENTS
#1 Curry Tofu Toast 1:37
150g plain firm tofu (5.3oz)
1 tbsp unsweetened (thick) soy yogurt
1 tbsp vegan sour cream (sub w more yogurt)
½ tbsp vegan mayonnaise
generous pinch of salt
¼ tsp black pepper
1-2 dashes curry powder
½ tsp yellow mustard
1-2 tsp white wine vinegar
optional: pinch of black salt
optional: chili flakes or top with a drizzle of sriracha
for serving:
4 pieces of toasted bread
additional toppings such as parsley, cucumber, sesame seeds etc
→ serves 1-2
#2 Aubergine Miso Bowl 3:00
1 cup or 1 serving of cooked rice or other grain of choice*
1 small aubergine, cut into cubes
1-2 tsp coconut oil
1 heaping tbsp white miso paste
2 tsp soy sauce
1 tbsp maple syrup (or rice, agave)
1 tbsp white wine vinegar or rice vinegar
spices of choice: dash of onion powder, garlic powder, pepper etc.
1 tsp cornstarch
1-2 tbsp water
also toppings of choice: avocado, sriracha, greens, cucumber, sesame seeds, vegan mayo, hemp seeds, lime juice …..
→ serves 1
(For my rice I cooked up 110g of uncooked shortcut rice or ½ cup uncooked rice plus salt plus about 1 cup water (250ml))
#3 Olive Pesto 5:30
1 cup (150g) pitted, pre-marinated olives
1 handful fresh or frozen parsley or basil
1-2 big handfuls fresh baby spinach
¼ cup (60ml) olive oil
a pinch of salt
1 tbsp lemon juice, more to taste
3-4 tbsp water
optional: 1 tbsp cashew butter or 2 tbsp raw or roasted cashews
→ serves 4
→ lasts in the fridge for up to 5 days
#4 Sweet Chickpea Scramble 7:37
1-2 tbsp vegan butter
¼ cup (30g) chickpea flour
4 tbsp semolina
2 tbsp non dairy milk,
1 ½ tbsp maple syrup
½ cup hot water (125ml), more if needed
optional: pinch of cinnamon and or cardamom
serve with:
1 banana or a handful of berries
vegan yoghurt
additional syrup
sesame seeds …
→ serves 1
#5 Spicy Soy Bowl 9:12
½ cup (30g) soy granules
½ tsp vegetable broth powder
⅓ cup (80) hot water
1 serving grain of choice - I did (75g = 2.6oz) rice noodles
1 spring onion
200-300g (10.5oz) soft pre-pressed tofu
a bit of vegetable oil for the pan
1-2 tsp spicy paste of choice*
a splash of white wine (sub w 2 tsp white wine vinegar)
1 tbsp soy sauce
1-2 tsp maple syrup
* If you can’t do spicy food, swap the spicy paste for tomato paste!)
Highly rec haying this with some fresh veggies!
*serves 1
MUSIC
Intro by Fewjar:
red:
fluhalp:
Somar: (outro)
Citrus Avenue:
Teen Blush:
Much love,
Mina
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