Easy Imam Bayildi Recipe

Turkish Eggplant Casserole Recipe (Imam Bayildi)

WEBFeb 24, 2019 · Add the garlic, coriander, cumin and cayenne pepper and stir until garlic is fragrant, approximately 15 seconds. Stir in the …

Rating: 4.7/5(24)
1. Preheat oven to 375 degrees. Brush a round baking dish with a small amount of olive oil.
2. Slice eggplant into approximately 1/4-inch slices. Spritz eggplant with the olive oil-based cooking spray or with olive oil from an oil mister. Season with salt and black pepper to taste. Place on a parchment paper-lined baking dish and bake 25-30 minutes or until softened and lightly browned, turning once.
3. Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the onions, reduce heat to medium-low and cook 15-18 minutes or until very soft and beginning to turn golden.
4. Add the garlic, coriander, cumin and cayenne pepper and stir until garlic is fragrant, approximately 15 seconds.

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Imam Bayıldı Recipe – Turkish Stuffed Aubergines

WEBSep 19, 2023 · Add your sliced onions and peppers and sauté until the onions start to soften and turn translucent. Now add your chopped …

1. Use a vegetable peeler to peel stripes down your aubergines.
2. Now take a sharp knife and make a cut from the top to the bottom of each aubergine without piercing through to the other side.
3. Gently heat your sunflower oil in a frying pan and add the aubergines.
4. Turn them occasionally with tongs so that they brown and soften on all sides. Be careful as they will spit and sizzle in the hot oil.

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Imam bayildi – Turkish stuffed aubergines Recipe A …

WEBSep 30, 2020 · Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Stir every once in a while to ensure nothing …

1. Peel half the skin off the aubergines, so they resemble a zebra pattern. Salt generously and set aside for half an hour.
2. Meanwhile, make the stuffing. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the onion until softened, but not browned, 8-10 minutes. Stir regularly. Add the garlic and fry for another minute, stirring constantly, taking care not to burn the garlic. Add the tomatoes and Aleppo pepper (if using). Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Stir every once in a while to ensure nothing catches at the bottom. Add the flat-leaf parsley and some salt and pepper. Take off the heat.
3. Brush the salt off the aubergines. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the aubergines until they start to soften, turning regularly. Alternatively, roast in a preheated oven at 200 C (390 F) until starting to soften, around 20 minutes.
4. Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. The incision should not pierce through the bottom of the aubergines.

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