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
How to Make Imam Bayildi | Fried Eggplants in Tomato Sauce *Vegan* | Eats With Gasia
Let's learn how to make imam bayildi today! This dish is so easy to prepare and packed with so much flavor. Just fry the eggplants and make the tomato sauce with the onion, garlic, and pepper! I hope you try my imam bayildi recipe! You will love it :) ps this is also vegan!
What you'll need:
6-7 small eggplants
3 tomatoes
2 onions
1 green pepper
1 jalapeño
4-5 cloves of garlic
1 tbsp pepper paste
1 tbsp tomato paste
Vegetable oil (for frying)
Salt
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Best Imam Bayildi - Greek Eggplant in tomato and mint sauce
Imam Bayildi is an excellent vegetable side dish. It certainly shows the Ottoman influence over Greek cuisine. This is a dish with a legend behind it... google it for a fun look at this story. Excellent served hot, warm, or even at room temperature.
Ingredients:
2 lg eggplant
1/2-1 6 oz (157) ml can of tomato paste
1 lg onion
2 sprigs of mint - basil is another option
3 cloves garlic
salt & pepper, to taste
olive oil for frying and cooking
water, as needed
LEGENDARY Recipes: Turkish Aubergines That Made Imams Faint
These Aubergines are packed with so much savoury flavour, that I am officially obsessed with them. Their name İmam bayıldı means The Imam Fainted, and that's a testament to how incredible they taste. They are 100% vegan, and made with easy-to-find ingredients that come together into one of the best vegetable dishes I have had in a long time. You're going to love these
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4 Medium Aubergines (1kg)
Olive oil for coating the aubergines
Salt for brining
Filling:
2 Medium Onions
2 Green Chillies
1 Paprika Chilli (or red bell pepper)
2-3 Medium Plum Tomatoes
4 Garlic Cloves
20g Parsley
30g Olive Oil
15g Tomato Puree
1 Tsp Salt
1 Tsp Pul Biber
1/2 Tsp Pepper
1/2 Tsp Cumin
Sauce:
20g Tomato Puree
150ml Water
1/4 Tsp Salt
1/4 Tsp Pepper
How to make Imam Bayildi - Turkish Vegan Stuffed Eggplants
İmam bayıldı (translates to the Imam is fainted or delighted) is an Ottoman dish made with whole roasted eggplants stuffed with onion, garlic and tomatoes and simmered in olive oil. It is an olive oil-based dish and is very popular in Turkey. This vegan dish is usually served cold at room temperature or also can be enjoyed warm.
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Ingredients:
• 4 eggplants
• 2 tomatoes
• 3 green chilies
• 1 red paprika pepper
• 3 onions
• 6 cloves of garlic
• ½ bunch of parsley
• ¼ cup vegetable oil
• ¼ cup olive oil
• 2 tsp black pepper
• 2 tsp granulated sugar
• Salt to taste
• 2 tbsp of tomato paste
#imambayildi #veganrecipes #turkishrecipes
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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:
EGGPLANT RECIPES - IMAM BAYILDI #imambayildi #eggplant #kitchencorner #recipe
In this video, I'll prepare an eggplant recipe for you. How to cook the most delicious eggplant recipe, Imam Bayıldı from Turkish Cuisine? This eggplant recipe is great if you are a vegan or vegetarian or if you want to try a vegetarian diet for a while.
Imam Bayildi is a classic Turkish dish consisting of stuffed eggplants (aubergines) with a rich filling of tomatoes, onions, and various seasonings. Here's a recipe for Imam Bayildi:
Imam Bayildi Recipe
Ingredients:
4 medium-sized eggplants (aubergines)
1/2 cup olive oil
1 large onion, finely chopped
3 cloves garlic, minced
4 large tomatoes, peeled, seeded, and chopped
1/4 cup chopped fresh parsley
1 teaspoon sugar
Salt and black pepper to taste
1/2 teaspoon red pepper flakes (optional)
1/2 cup hot water
Fresh lemon wedges for serving
Instructions:
Prepare the Eggplants:
Cut the eggplants in half lengthwise.
Score the cut side of each eggplant with a knife in a crisscross pattern.
Sprinkle salt over the cut sides of the eggplants and let them sit for about 30 minutes. This helps remove excess moisture and bitterness.
Sauté the Onions and Garlic:
Rinse the salted eggplants and pat them dry with a paper towel.
In a large skillet, heat 1/4 cup of olive oil over medium heat.
Sauté the chopped onions until they are soft and translucent.
Add minced garlic and cook for another minute.
Prepare the Filling:
Stir in the chopped tomatoes, sugar, salt, black pepper, and red pepper flakes (if using).
Cook the mixture until the tomatoes break down and the mixture thickens. This may take about 10-15 minutes.
Stir in chopped fresh parsley and remove the skillet from heat.
Stuff the Eggplants:
Preheat the oven to 350°F (175°C).
Fill each eggplant half with the tomato and onion mixture, placing it where you scored the eggplants.
Place the stuffed eggplants in a baking dish.
Bake:
Drizzle the remaining olive oil over the top of the stuffed eggplants.
Pour hot water into the bottom of the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for about 45-50 minutes or until the eggplants are tender.
Serve:
Allow the Imam Bayildi to cool slightly before serving.
Serve at room temperature or chilled with fresh lemon wedges.
Enjoy your delicious Imam Bayildi!
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