Imam 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 flakes, 1/2 teaspoon sea salt and …

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 Bayıldı – Roasted Stuffed Eggplant Tori Avey

WebMar 26, 2012 · Wash the eggplants, dry. Heat 1/4 cup of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the …

Rating: 4.7/5(15)

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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 in the allspice and cardamom. …

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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