The classic way to make Imam Bayildi is to stuff the eggplant. Tomatoes, onions and even other vegetables are used such as red bell pepper as in Yotam Ottolenghi’s version. Start with fresh eggplant. Although eggplant is a summer vegetable, good eggplant is available all year long. Salt it and drain it if you like, but I rarely do that.
Imam bayildi with BBQ lamb & tzatziki By Lulu Grimes A star rating of 4.1 out of 5.9 ratingsRate loading... Magazine subscription – your first 5 issues for only £5! Preparation and cooking time Prep:15 mins Cook:1 hr and 30 mins Easy Serves 6 There are hundreds of versions of this Turkish aubergine dish.
The recipe for imam bayıldı is made without ground beef and also contains some additional herbs and served at room temperature. Also, imam bayıldı is one of those vegetarian Turkish foods that we serve cold or at room temperature and with a generous amount of extra virgin olive oil.
They are both very popular stuffed eggplant recipes in Turkish cuisine. Karniyarik is made with a filling consisting of ground beef, onions, peppers, tomato paste, and spices. The recipe for imam bayıldı is made without ground beef and also contains some additional herbs and served at room temperature.