Best Imam Bayildi A Stuffed Eggplant Recipe From Asia Minor Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)



Armenian Stuffed Eggplant (Imam Bayildi) image

Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!

Provided by Chef Joanna

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 10

2 large eggplants
¼ cup olive oil, divided
1 red bell pepper, cut into 1-inch strips
½ onion, sliced
3 cloves garlic, minced
2 tomatoes, chopped
1 (8 ounce) can tomato sauce with no salt added
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
  • Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
  • Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
  • Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 30.3 g, Fat 14.4 g, Fiber 15 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 332.1 mg, Sugar 11.4 g

IMAM BAYILDI



Imam Bayildi image

I found this in a turkish cook book and I must say that the first time I tried it, I almost swooned like the Imam did! I think the trick here is in the slow *stovetop* cooking, versus the oven, as baking will inevitably dry it and will make the frequent 'basting' difficult. Give it a try!!! Maria Cristina

Provided by Chez Quacky

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 large eggplants
1 large onion, finely sliced
3 large tomatoes, skinned and chopped
6 garlic cloves, finely chopped
1 bunch fresh parsley, finely chopped
1 bunch fresh dill, finely chopped
1 bunch fresh basil, finely chopped
1 teaspoon salt
6 fluid ounces olive oil
2 fluid ounces water
1 tablespoon sugar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 492, Fat 41.5, SaturatedFat 5.8, Sodium 610.7, Carbohydrate 31, Fiber 12.4, Sugar 15, Protein 5.3

IMAM BAYILDI



Imam Bayildi image

There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit in this one, but it's a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 2h45m

Yield Serves 4

Number Of Ingredients 12

2 medium or 4 small eggplants, cut in half lengthwise
1 large or 2 medium onions, sliced very thin
6 garlic cloves, finely chopped
1 1/2 pounds (3 large or 6 medium) tomatoes, peeled and chopped
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh basil (optional)
Salt
1/4 cup olive oil
1/4 cup water
2 1/2 teaspoons sugar
2 tablespoons lemon juice (optional)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1032 milligrams, Sugar 16 grams

IMAM BAYILDI



Imam Bayildi image

This is a delicious baked eggplant dish that is redolent of sautéed peppers, tomato, parsley, onion, garlic, and olive oil. This particular recipe is a variant of the one by Tori Avey, author of The Shiksa in the Kitchen blog. My mom prepared it using eggplants, peppers, and tomatoes from her garden. It was spectacular. You can find the original recipe at http://theshiksa.com/2012/03/26/imam-bayildi-roasted-stuffed-eggplant.

Provided by Heather U.

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 long purple eggplants (Chinese or Japanese style) or 1 1/2 lbs purple eggplants (Chinese or Japanese style)
5 tablespoons olive oil, divided (or more, if needed)
4 large garlic cloves, peeled and slivered
1 large onions, sliced into very thin, half-moon style slices or 2 cups sliced onions
2 sweet red peppers, very thinly sliced
1 large tomatoes, finely diced, drained or 8 ounces diced tomatoes
3/4 cup fresh Italian parsley, chopped
1/2 teaspoon coarse sea salt
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1 large tomatoes, grated or 8 ounces grated tomatoes

Steps:

  • Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 minutes. Don't chop the tops off.
  • Pour 3 Tbsp of olive oil in a deep saute pan. Add onions, garlic, and red peppers. Sauté them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayildi.
  • After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the sauté pan. Cook for another 5 minutes. Turn the heat off and let it cool.
  • Pat the eggplants dry. Heat 2 Tbsp 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 rest. Set the eggplants in a baking dish to cool.
  • Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening a little bigger with your fingers. You want it to look like a canoe.
  • Equally divide the filling among the eggplants. Stuff them well. Pile any remaining stuffing on top.
  • Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape. Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly. Remove foil, bake 10 more minutes.
  • Serve warm with something you can spoon the juices over. It's good with rice. It would also be good with potatoes or some fresh pita bread.

Nutrition Facts : Calories 320.7, Fat 18.2, SaturatedFat 2.6, Sodium 315.6, Carbohydrate 39.3, Fiber 19, Sugar 17.9, Protein 7

IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)



Imam Baildi Aka Stuffed Eggplant (Aubergine) image

The mediteranean deli down the street makes the most awesome eggplant. After asking for help on the boards, I finally discovered its Turkish and/or Greek name. This recipe is from El Cafe Griego - it sounds the closest to all I've looked at. I can't wait to try it.

Provided by Mysterygirl

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs Japanese eggplants
2/3 cup olive oil
2 cups onions, thinly sliced
3 -4 garlic cloves, peeled and sliced thin
2 cups tomatoes, peeled and sliced
1/2 cup water
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

Steps:

  • Preheat oven to 350°.
  • Cut ends off the eggplants/aubergines.
  • Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
  • In a skillet, heat 4 tablespoons of olive oil over a medium heat.
  • Fry the eggplant gently.
  • If needed, you can add some more oil in the frying pan.
  • Remove the eggplant from the skillet and place in an 8"x8" baking dish.
  • Sprinkle with salt and pepper.
  • Add the remainder of the olive oil to the same skillet.
  • Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
  • You want the vegetables soft.
  • Add the fresh tomatoes and half a cupful of water to the skillet.
  • Add the oregano, sugar, more salt and pepper.
  • Simmer covered, for 15 minutes.
  • Remove stuffing from heat.
  • Fill the eggplants with this stuffing.
  • They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
  • Bake for 4O minutes; basting them at least once.

Nutrition Facts : Calories 428.7, Fat 36.7, SaturatedFat 5.1, Sodium 14.3, Carbohydrate 25.8, Fiber 10.2, Sugar 12.2, Protein 4.1

Related Topics