Bayildi Eggplant Recipe

Turkish Eggplant Dinner Casserole (Imam Bayildi)

WebNov 2, 2022 · Remove the eggplant to a plate. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili …

1. Preheat the oven to 350 degrees F.
2. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside.
3. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate.
4. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley.

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Imam Bayildi 'The Priest Wept' (Turkish Stuffed Eggplant)

WebApr 16, 2012 · Heat about 1/4 cup of the oil in a pan and saute the onions and garlic for about 20 minutes, on medium low, until they are soft. Add …

Rating: 3.8/5(28)
1. Set oven to 350F
2. Halve the eggplants lengthwise and cut a small section off the rounded bottoms so they will sit in the baking dish securely. Using a vegetable peeler, peel a few strips of the peel off to make a striped effect. This will allow the juices and flavors to penetrate into the eggplant better. Finally, make a slit down the center of the flesh, being careful not to cut all the way through. Lay them out in a rectangle baking dish.
3. Using a grapefruit spoon or melon baller, cut away a small amount of the flesh to make room for the filling. This step is optional, you can also just pile the filling right on top. Season the eggplant with salt, pepper, and the juice of half the lemon.
4. Halve the onion and finely slice it. Mince the garlic.

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Turkish Eggplant Casserole (Keto, Vegan) Stem and …

WebSep 18, 2021 · Add salt and pepper to taste. Preheat the oven to 350°F. Coat the bottom of a large frying pan or cast iron skillet with olive oil to …

1. Wash your eggplants and cut the tops and ends off. Slice the eggplants into rounds, about 1/4-inch thick. Arrange them flat on a baking sheet and generously sprinkle them with salt. Let them sit for 20 minutes and then dab the moisture out of the rounds with a paper towel or clean cloth.
2. Pour 2 tablespoons of oil in a medium saucepan, heating it over medium-high heat. Add the minced garlic and diced onion and sauté for five minutes. Add the entire can of petite diced tomatoes and the tomato sauce, stirring the mixture. Sprinkle in a dash of cinnamon, then add the red chili flakes. Simmer on low while you fry the eggplant.
3. Heat your oven to 350°F. In a frying pan or cast iron skillet, pour in olive oil to make a thin layer on the bottom. Heat over medium-high for 1-2 minutes before placing your prepared eggplant rounds in the oil. Fry for 3-4 minutes on one side or until browned, then flip the rounds and fry the other side. The eggplant will soak up the olive oil, so add more as needed. Continue frying the eggplant in batches.
4. In a casserole dish or oven-proof skillet, arrange an even layer of eggplant on the bottom, then top with a layer of tomato sauce, then add another layer of eggplant, continuing until you run out. The very top layer should be a generous amount of sauce. Place the eggplant casserole in the oven and bake for 45 minutes. Let it cool for 10 minutes before serving.

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