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Stuffed Eggplant - Imam bayildi
The_Kitchen_Witch
10/30/2013   
 
Member Imam bayildi literally: "the imam (priest) is exhilarated" even more literally: "the fainted Priest ", one of the most notable Turkish zeytinyağlı (olive oil) dishes, is braised eggplant stuffed with onion, garlic and tomatoes, simmered in olive oil, and served at room temperature. It is a variation of Karnıyarık, which additionally contains minced beef.

Imam bayildi is also well known in Iran, Bulgaria, Greece and Armenia by the Turkish name. It is generally known in the Arab world as imam bayouldi. In Greece it is usually served hot.

“The name supposedly derives from a tale of a Turkish imam (priest), who swooned with pleasure at the flavor when presented with this dish by his wife, although other accounts suggest he fainted at the cost of the ingredients or the amount of oil used to cook it.

Another folktale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening eggplant cooked in that oil and with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted!”

Ingredients;


4 aubergines small (eggplants)

2 medium sized onions

¼ cup extra virgin olive oil

4 cloves garlic, chopped

3 medium sized tomatoes, sliced

¼ cup chopped fresh flat leaf parsley

Salt to taste

Freshly ground black pepper

A good squeeze of lemon juice

A pinch of sugar

1 Bay-leaf

1 tbs of roasted pine nuts

Method;

Wash the aubergines well,

Cut in half lengthwise leave stem in tact .

Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.

Score the surface, crosswise, leaving shell intact .

Sprinkle with salt and pepper

Sauté the eggplant halves in hot oil in a pan until the meat can be scooped out easily with a spoon.

Remove from pan.

Add onion, two thirds of the sliced tomatoes, garlic, chopped parsley and scooped out eggplant pieces to oil in skillet and cook several minutes.

Season with salt, pepper, sugar and bay leaf .

Finally, stir in the chopped almonds. 
Stuff eggplant shells with this mixture. Remove bay leaf before stuffing ,

Arrange in a well greased ovenproof dish, cover with the remaining tomato slices and sprinkle lightly with salt and pepper,

Bake 180°C about 30 to 35 minutes,

Serve at room temperature sprinkle with parsley.

Post #995040 Back to top ▲
10/30/2013
 
Imam bayildi literally: "the imam (priest) is exhilarated" even more literally: "the fainted Priest ", one of the most notable Turkish zeytinyağlı (olive oil) dishes, is braised eggplant stuffed with onion, garlic and tomatoes, simmered in olive oil, and served at room temperature. It is a variation of Karnıyarık, which additionally contains minced beef.

Imam bayildi is also well known in Iran, Bulgaria, Greece and Armenia by the Turkish name. It is generally known in the Arab world as imam bayouldi. In Greece it is usually served hot.

“The name supposedly derives from a tale of a Turkish imam (priest), who swooned with pleasure at the flavor when presented with this dish by his wife, although other accounts suggest he fainted at the cost of the ingredients or the amount of oil used to cook it.

Another folktale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening eggplant cooked in that oil and with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted!”

Ingredients;


4 aubergines small (eggplants)

2 medium sized onions

¼ cup extra virgin olive oil

4 cloves garlic, chopped

3 medium sized tomatoes, sliced

¼ cup chopped fresh flat leaf parsley

Salt to taste

Freshly ground black pepper

A good squeeze of lemon juice

A pinch of sugar

1 Bay-leaf

1 tbs of roasted pine nuts

Method;

Wash the aubergines well,

Cut in half lengthwise leave stem in tact .

Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.

Score the surface, crosswise, leaving shell intact .

Sprinkle with salt and pepper

Sauté the eggplant halves in hot oil in a pan until the meat can be scooped out easily with a spoon.

Remove from pan.

Add onion, two thirds of the sliced tomatoes, garlic, chopped parsley and scooped out eggplant pieces to oil in skillet and cook several minutes.

Season with salt, pepper, sugar and bay leaf .

Finally, stir in the chopped almonds. 
Stuff eggplant shells with this mixture. Remove bay leaf before stuffing ,

Arrange in a well greased ovenproof dish, cover with the remaining tomato slices and sprinkle lightly with salt and pepper,

Bake 180°C about 30 to 35 minutes,

Serve at room temperature sprinkle with parsley.

Post #995040
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