Imam Bayildi Recipe

Imam Bayildi Recipe NYT Cooking

WebPreparation Step 1 Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not …

Rating: 4/5(254)
Category: Dinner, Lunch, Main Course, Side DishCuisine: TurkishTotal Time: 2 hrs 45 mins1. Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
2. Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
3. Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.

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Imam bayildi – Turkish stuffed aubergines Recipe A …

WebImam bayildi – Turkish stuffed aubergines Yield: 2-6 portions Perhaps the most delicious thing you can do to the mighty …

Rating: 4.7/5(34)
Servings: 2Cuisine: Turkish FoodCategory: Vegan1. 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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Imam Bayildi (A Stuffed Eggplant Recipe from Asia Minor)

Web1 tablespoon chopped of fresh mint or 1/2 teaspoon dried mint, crumbled salt and pepper 2 medium eggplants 1 teaspoon sugar 2 tablespoons fresh lemon juice …

Rating: 5/5(24)
Total Time: 1 hr 10 minsCategory: One Dish MealCalories: 353 per serving1. Saute the onions in a little oil.
2. Add the garlic, tomatoes, parsley, salt, and pepper.
3. Cook until it comes together as a very thick stew (no liquid). Stir in mint.
4. Cut the stem ends from each eggplant and cut eggplants in half lengthwise.

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Imam Bayildi Turkish Stuffed Eggplant Recipe 196 flavors

WebStir in the garlic, cumin, and paprika, and continue to cook for another minute or so. Add the tomatoes, sugar, thyme, and bay leaf. Stir well. Taste, and season …

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Imam Bayildi Recipe Food.com

Webingredients Units: US 2 large eggplants 1 large onion, finely sliced 3 large tomatoes, skinned and chopped 6 garlic cloves, finely chopped 1 bunch fresh parsley, …

Rating: 5/5(1)
Total Time: 1 hr 30 minsCategory: VegetableCalories: 492 per serving1. Halve the eggplant lentghways. Sprinkle with salt and leave to weep for 5 minutes. Rinse well and place the halves side by side, flesh side upwards, in a wide pan.
2. In a bowl, mix the onion, tomatoes, garlic and fresh herbs with the salt and a *little* of the oil. Carefully pile the mixture high on top of each eggplant half until all the flesh is covered. Mix the rest of the oil and the water with the sugar and pour it over and around the eggplant.
3. Cover the pan and cook very gently for 1 or 2 hours. Baste occasionally with the oil, pushing gently the onion and tomato mixture down into the halves as they cook. The eggplant should end up soft and flat, completely filled with the mixture, sitting in a slightly caramelized flavored oil.
4. Leave to cool in the oil. Transfer to a serving dish, spoon the oil over them, and serve with wedges of lemon to squeeze over.

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Imam Bayildi Recipe Epicurious

WebPreheat the oven to 375°F. Heat half the oil in a large skillet over medium-high heat. Add the eggplants and brown on all sides, adjusting the heat and turning as …

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Imam Bayildi Allrecipes

WebStep 2 Put the aubergines in a shallow square oven dish and let them cool down a bit. Step 3 In the meantime add the onions and garlic to the frying pan (with more oil if needed). …

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MELITZANES IMAM: IMAM BAYILDI Dimitras Dishes

WebInstructions. Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius. Heat enough vegetable oil in a small saucepan to fry the eggplant. Wash, dry, and pierce the eggplant all around to prevent it from exploding while …

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Imam Bayildi Tasty Kitchen: A Happy Recipe Community!

WebIngredients 2 whole Eggplants 4 whole Onions 4 whole Garlic Cloves 4 whole Bell Peppers 6 whole Tomatoes 10 ounces, fluid Tomato Paste 2 whole Green Chilis 2 pinches Salt …

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Imam Bayildi (The Priest Fainted) Tasty Kitchen: A …

WebPreheat oven to 425°F. Peel eggplants then cut into 1-inch cubes. Soak the cubes in a bowl covered in salted water for 30 minutes, then drain and dry them. Using a large pan over medium high heat, sauté onions and garlic …

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Turkish Eggplant Casserole with Tomatoes Recipe SideChef

WebCooking Instructions. HIDE IMAGES. Step 1. Preheat the oven to 350 degrees F (180 degrees C). Step 2. Lightly salt the slices of Eggplants (2) and allow to stand for 20 …

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Imam Bayildi – eRecipe

Web1 tablespoon tomato paste 1 chicken bouillon cube or chicken broth 2 tablespoons mint 1/2 tablespoon oregano Olive oil 1 teaspoon sugar Salt Pepper Nutrition Facts Imam Bayildi Servings Per Recipe: 6 Amount …

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Imam Bayildi Sublime flavors – Recipes for a healthy indulgence

WebMake sauce: Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants. Cover: Cover the pan with a lid and place over a …

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Armenian Stuffed Eggplant (Imam Bayildi) Recipe Recipes.net

WebFlip over and fry the skin until it starts to shrivel. Remove eggplants from the pan and let them drain on paper towels for 15 minutes. Save the remaining olive oil for …

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