Jean's Imom Bayeldi (Armenian Baked Eggplant and Vegetables) with Jean Sniffen
A delightful Armenian dish! Roasted Eggplant with Onions, Peppers, Mushrooms, Tomatoes, Garlic and lots of Parsley!
My family friend Jean, a long-time friend of my Uncle Harvey, makes this for me whenever I come to visit her in New York. It's a vegan dish that she though I would like the first time I came to visit and I loved it! I couldn't get enough!
I tried writing down the recipe one time when I was visiting, but after returning home I tried to make it and it didn't come out as good. So the next time I went to visit, I happened to have gotten a new computer with a webcam and she let me follow her around in the kitchen and I was determined to visually document everything! This was totally impromptu. At 80 years old, what a treasure from a lady who lives life to the fullest. Thank you Jean!
(Also spelled, imam bayildi, but I went with Jean's cookbook version)
Update March 2023.... In Memory..... Jean Sniffen Memorial
Eggplant Kebab best Baked eggplant recipe /Armenian dish
Thanks for watching this video, Eggplant Kebab is one of the famous Armenian dishes, the best way to enjoy your vegetables baked instead of frying. This dish can be served as main dish with some basmati rice on the side or delicious salad of your choice or both. Please share the video with friends and family to enjoy. Don't forget to Subscribe and hit the notification button to get notified with new video uploads.
For this dish you need
5 medium size eggplant
1onion
4 cloves of garlic
2 tomatoes
2 potatoes
3 colored bell peppers red green yellow optional
1 pound ground beef 20%
2 teaspoon black pepper
2 teaspoons paprika
2 teaspoons salt to taste optional
2 teaspoon cumin
1 tablespoon dried parsley or fresh
2 teaspoon onion powder
4 cloves of garlic
For the sauce we need
1 teaspoon olive oil
1can tomato sauce 15 ounce
1 cup water
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt to taste /optional
لهذا الطبق تحتاجه
5 باذنجان متوسط الحجم
1 بصلة
4 فصوص ثوم
2 حبة طماطم
2 بطاطس
3 فلفل ألوان أحمر وأخضر أصفر
كيلو لحم مفروم (٠ ٢ ٪ نسبة الدهون) ٣/٤
2 ملعقة صغيرة فلفل أسود
2 ملاعق صغيرة بابريكا
2 ملعقة صغيرة ملح حسب الرغبة
2 ملعقة صغيرة كمون
1 ملعقة كبيرة بقدونس مجفف أو طازج
2 ملعقة صغيرة مسحوق بصل
4 فصوص ثوم
للصلصة التي نحتاجها
1 ملعقة صغيرة زيت زيتون
1 علبة صلصة طماطم 15 أونصة
1 كوب ماء
1 ملعقة صغيرة بابريكا
1 ملعقة صغيرة فلفل أسود
1 ملعقة صغيرة من مسحوق الفلفل
1 ملعقة صغيرة مسحوق ثوم
1 ملعقة صغيرة ملح حسب الرغبة / اختياري
شكرًا جزيلاً ، لا تنس مشاركة الفيديو مع الأصدقاء والعائلة واضغط على زر الإعلام لتلقي مقاطع الفيديو الجديدة.
الكثير من المحبة للجميع وبارك الله فيكم!
thank y’all so much for tuning in please don’t forget to share the video with friends and family and hit the notification button to be notified of new upload.
Much love to all and God bless!
Iraqifoodkitchen - Eggplant rolls with minced meat
Armenian Vegetable Casserole - Food Exposed
Armenian Vegetable Casserole
Servings: 3 Serving Size: 2 ½ cups
Ingredients:
1 whole(1 lb.) can reduced sodium pear-shaped tomatoes
3 medium carrots, cut into 1/2 thick slanting slices
½ cup catsup
1 medium eggplant, peeled and cut into 1 pieces
1 tbsp.extra virgin olive oil
½ lb.green beans
1 tbsp. NutriFit Mediterranean Salt Free Spice Blend
2 large onions, cut into 1 cubes
1 large green bell pepper, chopped
1 cup reduced fat, plain yogurt
2 large stalks celery, cut into 1/2 thick slices
2 large thin-skinned potatoes, peeled and cut into 1 1/2 cubes
3 small zucchini, cut into 1/2 pieces
Directions:
1. Preheat the oven to 350°F.
2. Snap off the ends of the green beans and cut into 2" lengths. In a 5-quart (or larger) casserole combine the green beans, eggplant, onions, carrots, celery, bell pepper, and potatoes.
3. Drain the juice from the tomatoes into the casserole. Chop the tomatoes and add them to the casserole, along with the olive oil, catsup, sugar, and Mediterranean Spice Blend; stir gently. Cover the casserole and bake for 45 minutes or until the vegetables are almost tender, removing the lid and basting the vegetables with the juices after 30 minutes.
4. Remove the casserole from the oven and gently mix in the zucchini. Return it to the oven and bake, uncovered, for 15 to 20 minutes or until the vegetables are tender. Serve hot or at room temperature with a generous spoonful of yogurt on each serving.
Subscribe to keep up with all of the latest video uploads and live events
Follow our network on twitter @emPOWERmedottv
You can also like us on Facebook for show updates!
How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
Printable Version:
MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
Stuffed Grape Leaves:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish:
Nonstick pan:
*some links provided above are affiliate links
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: