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
Greek stuffed eggplants - Papoutsakia | Akis Petretzikis
Greek stuffed eggplants | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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IMAM BAYILDI - EGGPLANT STUFFED WITH ONIONS & TOMATOES | @therealgreekchef
This traditional greek dish is made from eggplants, tomatoes and lots of onions!
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
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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Imam bayildi turkish eggplants stuffed with vegetables. Turkish food recipe. Vegan food. Vegetarian
Imam bayildi turkish eggplants stuffed with vegetables. Turkish food recipe. Vegan food. Vegetarian.
Delicious eggplant turkish recipe.
The imam has fainted :)
Ingredients:
- 4 eggplants
- 4 green peppers
- 8 cloves of garlic
- 3 medium onions
- 500g tomatoes
- 1 hot pepper
- 2 anchovies for the umami taste
- 1 handful of parsley
- 1 tbsp of chopped fresh mint
- 1 tsp ground cumin
- salt and pepper
- olive oil
- 500ml tomato juice or tomato paste with water
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Lovely Turkish by Ramol
Produced by RamolPro
Video Link :
Turkish Stuffed Eggplants - How to make Karniyarik
Today's dish is Karniyarik which means split belly in Turkish and as you may guess, these fried eggplants are cut and stuffed with a ragout like, rich ground beef mixture with spicy, aromatic onions, chilies and tomatoes. Finished in the oven with a tomato chili sauce, this dish is one of the favorites of many Turkish people and is usually served with (pilav) Turkish rice and cacik (yogurt with garlic, herbs and cucumber).
Hope you enjoy this 4K ASMR video with a detailed, step by step recipe of this classic vegetable soup from Turkey!
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Ingredients:
• 3 - 4 eggplants (medium to small size), approx. 1 kg
• 1 onion
• 300 g ground beef
• 4-5 green chili
• 2 cloves of garlic
• 2 tomatoes
• ½ cup parsley chopped
• 4 tbsp olive oil
• 1 tbsp chili paste
• 1 tbsp tomato paste
• 1 tsp chili flakes
• 1 tsp salt and 1 tsp black pepper to season
#stuffedeggplants #karniyarik #turkishfood