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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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!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
How to make Stuffed Eggplants (Aubergine, Imam Bayildi, Boat) - Turkish Recipe Imam Bayildi Recipe
How to make Imam Bayildi - Turkish Stuffed Eggplants (Imam Bayildi Recipe).
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Beef Stuffed Eggplant:
Stuffed Spaghetti Squash:
2 Minutes Chicken Nuggets:
Shockingly Quick Buffalo Wild Wings:
How to make Imam Bayildi - Turkish Stuffed Eggplants
Preparation time: 25 minutes
Cook time: 40 minutes
Serves 2 people
Ingredients:
1 large eggplant, cut in half lengthwise
4 tablespoons of olive oil
1 large, finely chopped onion
4 chopped garlic cloves
2 ripe tomatoes, diced
1 teaspoon of dried mint (optional)
1/2 cup of chopped parsley/dills
2 tablespoons of fresh lemon juice
1 tablespoon of sugar
1/2 teaspoon of cumin powder
Salt&Pepper to taste
1 cup of shredded mozzarella cheese.
Directions:
1. Scoop out the flesh of each half of eggplant and chop it finely. Set aside.
2. Heat the oil in a skillet and stir in the chopped eggplant and onions.
3. Fry on high flame for 10 minutes, stirring often, then stir in the rest of the ingredients (Except for the mozzarella) and season with salt and pepper.
4. Spoon the filling back into each eggplant half, and place each half on a baking tray/pan.
5. Top with shredded cheese and bake in the preheated oven (350°F) for 30-40 minutes, until the cheese is melted and golden brown.
6. Serve the Imam Bayildi warm and enjoy!
Enjoy international foods? Then check out Chef Rafi's channel for more interesting recipes:
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Please watch: Epic Restaurant Style Fried Potatoes and Onions, Mushrooms Fried Crispy Potatoes Recipe On A Skillet
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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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İmam bayıldı | Stuffed Eggplant | Turkish recipe | Food encircle.
#İmambayıldı#foodnencircle#turkishrecipe
The name supposedly derives from a tale of a Turkish imam who swooned with pleasure at the flavour when presented with this dish by his wife, although other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to cook the dish.
Another folk-tale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an eggplant dish with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted.
Turkish Stuffed Eggplant KARNIYARIK - Best Eggplant Dish EVER!
Stuffed Eggplant Karniyarik is one of the traditional, best known, and favorite Turkish dish of all time. It is irresistible with the combination of ingredients and the presentation. Best served with fluffy Turkish style pilaf. Here is the written recipe:
They translate the word Karniyarik as a split belly. Karın means belly and yarık means split. I am really excited to share this traditional Turkish recipe with you...
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Other EGGPLANT RECIPES on my channel:
Simple And Delicious Eggplant Dish Patlican Silkme
Turkish Eggplant Kofta Kebab (Parmak Kebabı)
Turkish Eggplant Kebab Recipe | Easy Baked Eggplant Shishkebab By Aysenur Altan
Ingredients For Stuffed Eggplant / Karniyarık:
For the stuffing:
400gr. ground meat (beef or half mutton)
2 medium onions
3 tomatoes
3 sweet green peppers
handful of parsley
1 tbsp each tomato and red pepper paste
olive oil
salt, ground black pepper, and red pepper flakes to taste
For the eggplants
10-11 medium same size, thin eggplants (about 1 kg or more)
salt to rub
paper towels
vegetable oil to fry
For the sauce:
1 tbsp tomato paste
3-4 tbsp olive oil
about 2 cups boiling water
(I used 40 cm round baking tray to cook, it is OK to use a regular tray or even you can cook it in a shallow wide pan on the stovetop)
HERE IS THE BEST SIDE DISH RECIPE YOU CAN SERVE WITH Turkish Rice Pilaf
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