Best Iman Bayildi Recipes

IMAM BAYILDI

Steps:

• Preheat 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 necessary; drain on paper towels. Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.
• Add the remaining oil to the skillet and turn the heat to medium-low; cook the onions and garlic, stirring occasionally, until very soft and fragrant, about 10 minutes. Add the tomatoes and cook until softened, about 5 minutes more, then stir in the parsley, sugar, and salt and pepper. Remove from the heat.
• Stuff the onion-tomato mixture into the slits in the eggplants. Pour any remaining pan juices and 3 tablespoons water over the eggplants, cover loosely with foil, and bake for 30 minutes. Remove from the oven, cool to room temperature, squeeze the lemon juice on top, and serve.

IMAM BAYILDI

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.

IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)

Steps:

• Saute the onions in a little oil.
• Add the garlic, tomatoes, parsley, salt, and pepper.
• Cook until it comes together as a very thick stew (no liquid). Stir in mint.
• Cut the stem ends from each eggplant and cut eggplants in half lengthwise.
• Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.
• Heat 1/2 cup olive oil in a large saucepan over medium-high heat.
• Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.
• Turn over and fry on skin side a couple more minutes.
• Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe (this gets rid of most of the oil- you can omit the frying step to cut calories and save time, but you will NOT have the same flavourful results, and the recipe will not be as authentic).
• Preheat oven to 350°F.
• Hold each slit apart and spoon the vegetable mixture into each cavity.
• Arrange eggplants in a baking dish just large enough to hold them.
• Sprinkle with sugar, lemon juice, and drizzle with the remaining oil.
• Bake for 40 minutes, or until tender.
• Serve with lots of crusty bread.

IMAM BAYILDI

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.