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
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Greek Style - Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia
Μελιτζάνες παπουτσάκια
Get this recipe with exact measurements here:
Serves 4:
2 eggplants
2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
5 small Portobello mushrooms, chopped
14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
pinch crushed red pepper flakes
about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.
Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
Brush inside and outside with some olive oil and season with salt and pepper.
Place on a baking tray lined with foil.
Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.
Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.
To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.
Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.
Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.
Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.
Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.
Remove from oven and set aside to cool at least 10 minutes before serving.
Serve with salad and toasted hearty bread.
Enjoy!
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Greek papoutsakia (stuffed aubergines in the oven)
This is a traditional Greek dish named papoutsakia a very tasty and delicious recipe for all the family
Greek-Style Stuffed Eggplant: Melitzanes Paputsakia (Updated)
Get the recipe here:
Ingredients
3 eggplants, washed and dried
1 pound ground beef, chicken or lamb
1 medium onion, finely chopped
1/2 cup olive oil
15 oz (425g) crushed tomatoes
4 garlic cloves, grated
pinch of crushed red pepper flakes
salt and freshly ground pepper, to taste
1 teaspoon dried oregano
a handful of fresh parsley, chopped
shredded or grated Parmesan/Kefalotiri cheese
For the Béchamel:
2 cups whole milk
5 tablespoon olive oil
4 tablespoons all purpose flour
2 eggs
salt and freshly ground pepper, to taste
pinch of ground nutmeg
about 2 cups of grated parmesan
Instructions
Preheat the oven to 400 °F, 200 °C.
Slice the eggplants in half, lengthwise and cut criss-cross slits into the flesh being careful not to cut all the way down to the bottom. Place the slices into a baking pan.
Drizzle the eggplant slices with about a quarter cup of the olive oil. Add more if needed. Season the flesh side with salt and pepper.
Roast the eggplant slices in the preheated oven for about 40 minutes or until golden and tender.
Make the Meat Sauce: Add the onion, a quarter cup of olive oil, and a pinch of salt to a pot and cook over medium heat until soft and golden. About 10 minutes. Add the garlic and warm through until fragrant. Add the ground meat and cook until no longer pink. Season with salt, pepper, crushed red pepper flakes. Add the tomato and a cup of water. Cook the sauce over medium-high heat until thickened. About 25 minutes. Remove from heat and add the oregano and chopped parsley. Taste and adjust the seasoning if needed.
Make the Bechamel Sauce: Add the olive oil and flour to a saucepan and cook over medium heat until toasted. Add the milk, salt, pepper, and ground nutmeg. Whisk together and cook until it comes to a boil and thickens enough to coat the back of a spoon. Remove from the heat.
In another bowl beat the eggs until smooth and add some of the hot bechamel to the eggs. Whisk together to temper the eggs. Add the egg mixture to the pot and whisk together. Add the cheese and mix it until incorporated.
Assemble the Papoutsakia:
Mash the eggplant flesh to make room for the filling.
Sprinkle the top of the eggplant with some grated cheese. Divide the meat sauce equally. Top with béchamel sauce and then sprinkle the top with more cheese.
Bake for 20 minutes or until golden.
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ITEM ID: 66582698
By: tonyanthony
Its All Greek
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Melitzanes Papoutsakia: Stuffed Eggplants/Dimitras dishes episode 15
μελιτζάνες παπουτσάκια
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Stuffed Eggplant: a veggie-packed dinner idea
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⭐️ It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.
⭐️ Ingredients
FOR ROASTING THE EGGPLANT
2 medium globe eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
⅓ teaspoon thyme fresh or dry
FOR STUFFING #1
1 cup mozzarella shredded or grated
3 cups cherry tomatoes cut in quarters
½ tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
15 fresh basil leaves
8 tablespoons vegan basil pesto
1 tablespoon toasted pine nuts optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️