If you’re looking for a delicious, healthy, vegetarian meal, look no further than imam bayildi. This classic Turkish dish is easy to make and has been enjoyed for centuries. It is typically made with eggplants as the main ingredient, but other vegetables can also be incorporated. The flavors in this recipe are unique and complex, thanks to the combination of herbs and spices that are used in the cooking process. Join Cooking County with the recipe of Imam Bayildi.
If you are a fan of foods with eggplant, do not miss these foods:
- Nigvziani Badrijani Recipe; Make Eggplant Rolls Filled with Walnut\
- Dolmeh Bademjan Recipe; Persian Stuffed Eggplant
- Khoresh Bademjan Recipe; Persian Eggplant Stew
- Borani Banjan recipe (Afghan eggplant with yogurt sauce)
How to Make Imam Bayildi?
- 5 eggplants
- 3 medium onions
- 8 garlic cloves
- 4 tomatoes
- 4 peppers
- 1 cup olive oil
- 2 teaspoons sugar
- 2 glasses of hot water
- 1 teaspoon salt
- 1 teaspoon black pepper
To fry the eggplants:
- 2 glasses of sunflower oil
For the sauce:
- 1 tomato
- 1 dessert spoon of tomato paste
- 3 tablespoons olive oil
Cut the eggplants in half, put them in the oven and fry them by applying olive oil to them. Then, add the onion you prepared and continue cooking in the oven. You can add the spices to the onion and pepper slices.
Peel the eggplants without cutting the stems and leave them in salted water for 10 minutes so that the bitter juices come out.
While the eggplants are soaking in salt water, dice the onions, finely chop the garlic, and dice the peppers and tomatoes. Fry the chopped onions in olive oil in the pan, adding salt, until they turn pink.
After adding the tomatoes, garlic, peppers, granulated sugar and black pepper, sauté for 10 minutes on low heat.
Heat the sunflower oil, and fry the eggplants on both sides. Drain the excess oil of the fried eggplants with a paper towel and arrange the eggplants side by side in a wide-bottomed saucepan.
Scratch the middle of the eggplants with a knife and open them like a pocket with your hand. Fill the onion stuffing you have prepared in the middle of the eggplants.
Add 2 cups of hot water to the pot and cook on low heat for 20 minutes with the lid closed. At that time, take the olive oil required for the sauce in a separate pan and grate the tomato on top; add the tomato paste, fry it well with a bit of salt and turn it into a sauce.
How to Serve Imam Bayildi?
For serving, pour the sauce onto a dish, place the imam Bayildis, which have been warmed at room temperature, on top, and serve. If desired, you can also sprinkle chopped parsley on top and enjoy!
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