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Imam Bayildi - stuffed eggplant

Imam Bayildi - stuffed eggplant

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Wash the eggplant, peel the core, salt and drain.

In a pan, put all the vegetables in this order: leeks, carrots, peppers, meat (not vegetables, I know: P), cabbage, red garlic sauce (find the recipe here: / recipes / red-garlic-sauce- 83916.html). Leave everything on low heat until all the juices are reduced. Aaa, I was going to forget about salt and pepper, put as you like to enjoy.

After all the bitterness has come out, fill the eggplants with the above composition, put them in the preheated oven, at 180 degrees C. You will probably ask me how long the eggplants are in the oven, until they are tormented enough and you are eager for appetite. .

Good appetite!

Turkish vegetarian recipes: Imam bayildi or stuffed eggplant

Its preparation takes an hour but the result is sure: an excellent snack due to its aroma and taste.

Ingredients for 4 servings: 4 small eggplants, one onion, two peppers, one red and one yellow, four tomatoes, a clove of garlic suitable for the sea, two tablespoons of tomato paste and 200 ml of olive oil, spices: half a teaspoon cinnamon powder, a teaspoon of cumin, a teaspoon of honey or brown sugar, pepper, salt.

First of all, the oven will be well heated. Then we get to work. Onions and finely chopped garlic cloves are put with four tablespoons of hot oil on the fire until the onion becomes glassy. Add the peppers cut into squares of two centimeters and the core cut into cubes from the eggplant cut in half. Sprinkle the eggplant halves with salt and set aside. Add cinnamon, sugar and cumin and mix well then diced tomatoes, tomato paste and a glass of water. Cover to simmer for ten minutes. Then set aside the mixture and drain the juice squeezed inside and fill with the mixture prepared before. Then place the stuffed halves nicely in a pan pouring over the rest of the olive oil and then put in the oven for 45 minutes or until the eggplant has softened and the vegetables are browned. Imam bayildi is served as an appetizer or food in itself, hot but especially cold. It can accompany any steak, sauteed vegetable or rice. Great appetite!

Stuffed eggplant. imam bayildi

With the thought of a saint papoutsakia made by godmother Anna on the banks of the Aegean, I remembered that it is fasting. I crossed the Aegean and resorted to a delicious eggplant stuffed with Turkish vegetables, in free translation, the pleasure of the imam. The combination of eggplant with garlic, hot peppers, thyme and some vegetables, sprinkled with plenty of olive oil, makes you completely forget that it is fasting, I think the respectable imam she shuddered with pleasure. I barely managed to take 2-3 pictures, because the eggplants disappeared from the lunch landscape.

  • I brought from the vast chambers of imam:
  • 1 more dressed eggplant
  • 1 glass of olive oil (100 ml)
  • 2 bell peppers (or one capsicum and one bell pepper if you have it, it's even better)
  • 4 cloves of garlic
  • 1 onion
  • 2 twin tomatoes (that's how mine turned out)
  • 1 tablespoon broth (tomato paste)
  • 1 bunch of parsley
  • 1 hot pepper (optional)
  • 1 teaspoon thyme
  • 1/2 teaspoon cumin
  • salt, pepper, 1 teaspoon sugar
  1. I heated the oven to 180 C (medium heat in a classic oven)
  2. the vegetables & # 8211 washed and cleaned with them
  3. I cut the tomatoes and peppers into cubes / squares, fish onions, sliced ​​garlic
  4. I peeled the eggplants in zebra, although in the end it is not clear how the eggplant was cleaned
  5. I cut them long, I dug them out of the core, (enough to leave a finger of meat) I gave them salt inside and out, I put them on a plate, to meditate on the meaning of life. From the core I kept only half, sprinkled with a pinch of salt
  6. I heated 4 tablespoons of olive oil in a pan, sautéed the garlic and hot pepper for 30 seconds over medium heat, added the onion and sautéed until the onion became translucent.
  7. I added the eggplant core (drained), bell peppers, after 3 minutes thyme, cumin and sugar
  8. followed by tomatoes, broth and half a glass of warm water
  9. I let the whole assembly mumble, about 10 minutes
  10. I seasoned with salt and pepper
  11. I drained the eggplant juice, I pressed them gently enough to leave liquid, then I parked them in a tray
  12. I mixed the filling with coarsely chopped parsley, then I filled the eggplant, I poured over them the rest of the olive oil
  13. I put the tray in the oven for 30 minutes.

The filling turned brown, the eggplant softened, the kitchen smelled of dreams. My girls liked it macsim.

Imam Bayaldi - eggplant stuffed with vegetables (fasting)

Turkish food occupies a special place in international cuisine. Whether or not it has meat, there are a lot of Turkish dishes that have arrived in our kitchens. And today we offer you a recipe with tradition and an interesting story.

Imam Bayaldi can be translated as "fainted" and refers to how tasty this dish is. It is a kind of meat-only vegetable, without meat, which can be served as such or with rice. Of course, there is also the version of eggplant stuffed with meat, but that's another story. Imam Bayandi is a dish suitable for fasting, but also for vegetarians.

  • 1 eggplant
  • 1 bell pepper
  • 1 hot pepper
  • 1 red
  • 3 green onions
  • 2 cloves of garlic
  • salt
  • pepper
  • olive oil
  • parsley

Wash the eggplant, partially peel it, cut it in half and put it in a bowl with water and salt to get rid of the bitter taste. Leave it there for 30 minutes, during which time you take care of the rest of the ingredients.

Peel a squash, grate it and cut it into cubes. Chop the peppers, green onions and finely chopped garlic.

Drain the eggplant and scoop out the core with a spoon. Put olive oil in a pan on the fire and fry the eggplant for a few minutes, on both sides, until it looks golden.

Set aside the eggplant and sauté the onion, garlic and pepper for a few minutes. Season with salt and pepper, and at the end put the diced tomatoes. Bring the mixture to a boil and reduce slightly.

Put the pan-fried vegetable mixture in the hollowed-out eggplant and sprinkle with freshly chopped parsley on top. Put in a pan, sprinkle with a little olive oil and bake for 25-30 minutes.

Serve with fresh yogurt, if you are not fasting. Good appetite!

You have to see it too.

İmam Bayıldı The Imam fainted - Turkish recipe for baked stuffed eggplant

It is called İmam Bayıldı The Imam fainted and is a really delicious traditional Turkish dish. Basically, you wouldn't even think that there is a "fasting" specialty that doesn't have meat, but is so tasty.

İmam Bayıldı Fainted The Imam is famous in Turkey and around the world for his taste, name and backstory. The name translates to "The Imam fainted" and there are two or two legends of this preparation. The first says that the imam (Turkish cleric) fainted with pleasure, after tasting this delicacy for the first time. The second variant, tells that the imam fainted, when he found out that his wife consumed a lot of olive oil (expensive, at that time) for preparing the food in front of him.

Leaving aside the legend, İmam Bayıldı & # 8220A fainted Imam & # 8221 is really good. Good to faint!

Baked eggplant stuffed with vegetables. a slightly different imam bayildi.

Looks like you have a culinary blog if you don't make some baked eggplant, imam bayildi this time, another challenge Selgros Seek Passion with which I assure you that you will make everyone around you happy.

I believe in magic, and this is exactly what imam bayildi is, one of the most spectacular magic numbers in the kitchen. But it's the magic number that anyone can access. Some vegetables that we use so often that they could be considered commonplace, but which, together, lead to a surprising result. Even for a rabid carnivore, for example. In fact, Imam Bayildi could be the best example of a vegetarian dish with which you can make people happy regardless of your culinary choices.

Imam Bayildi comes from Turkish cuisine, which I had the privilege of enjoying as a child, during the complicated period of communist childhood, when people spent most of their lives procuring food. A long and very sad episode, but which from time to time consumes small moments of glory. Turkish halva, meatballs or stuffed eggplants in the oven are some of the dishes that made my childhood more beautiful. Because then, in my community, deeply Moldovan, on the outskirts of Bacău, the human fluctuation of the working type could make you a neighbor overnight with a Transylvanian craftsman in love who knows how a fierce Moldovan woman with an engineer with a Russian name sent party on the construction site on the outskirts of the city, or, as was my case, with a family of very nice people who proudly displayed their Turkish origins. And they did it especially in the kitchen. I don't know how they came to our neighbors, it is certain that the Romanian-Turkish history lived in those years some moments of culinary glory.

Imam Bayildi has several legends regarding his appearance, quite different, it is certain that in all of them the imam faints at the end. It was not clear exactly whether happiness or upset. I have some suspicions, so I suggest you go on my hand. It will be very good in the end.

The classic version of imam bayildi has a smaller list of ingredients and, in addition, the eggplants are not cut in half, but breaded. Not bad either, but I say I have a simpler version. And I dare say it's significantly improved.


- 2 eggplants of about 6-700 g, cut in half lengthwise

- 3 healthy garlic puppies

- 2 bell peppers just put on the market

- 60 g of boiled basmati rice

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- ½ teaspoon ground chili flakes

- a tablespoon of chopped mint leaf (or parsley)

- two tablespoons of ground pistachios

  • 150 g Greek yogurt
  • 2 tablespoons tahini paste
  • 4 garlic cloves
  • 2-3 tablespoons lemon juice
  • salt
  • pepper

Preheat the oven to 200C. Prepare the tahini sauce. You can use a blender or simply a larger bowl in which you mix the ingredients well with a thin whisk.

Mix well the paprika, coriander, cumin and cinnamon in a mortar.

Peel a squash, grate it and squeeze the juice. Use a tablespoon to do this.

Place the eggplant halves on a baking sheet and drip 3-4 tablespoons of olive oil over them. Then season with a third of the spice mix from the mortar, plus salt and pepper. Put them in the preheated oven for about 35 minutes. In the meantime, you can take care of the filling. You can start by boiling the rice.

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Saute the chopped onion for about two minutes, then add the diced bell pepper. Leave them on the fire for another two minutes and then put the tomatoes cut into quarters and the chopped eggplant core. Do not insist with these vegetables on the fire, when you feel that they are losing their firmness, put the rest of the spices in the mortar, along with salt and pepper to your taste. Add the garlic, chili flakes and mix well until all the flavors in the pan blend perfectly. Most likely this is the moment when someone from the house will come to the kitchen to see what miracles you do there and that's because everyone around will smell fantastic.

You still have to put the mint and chopped pistachios, incorporate them well, and at the end of everything, after you put out the fire, you come with the rice ready to boil. My suggestion is not to mix it insistently with the rest of the ingredients in the pan. Do this only partially, the white of the rice grains will give, in that multitude of colors, a special note to the final preparation.

Fill each half of the ripe eggplant with the prepared filling. Drop tahini sauce over them and decorate with parsley or mint leaves. Most likely, you won't have to invite those next to you to dinner. They will already be at the table. Iyi štah, ghiaurilor!

(For Imam Bayildi's recipe)

  • 2 matching eggplants
  • 3-4 cloves of garlic
  • 1 onion
  • 1 yellow bell pepper
  • 2 large tomatoes, cleaned and cut into cubes
  • 1/2 teaspoon sugar
  • salt
  • pepper
  • 12 tablespoons olive oil

1. Preheat the oven to 150 degrees Celsius.
2. Cut the eggplants, then salt them well and put them in a bowl, covered with cold water for about 20 minutes.
3. Meanwhile, heat 5 tablespoons of olive oil in a deep frying pan at medium temperature.
4. Add onion, garlic, tomatoes and caster sugar and season with salt and pepper.
5. Reduce heat and add a little cold water, cover the pot and simmer the vegetables for about 10-12 minutes, stirring occasionally.
6. Turn off the heat, add the finely chopped parsley and let the mixture cool.
7. After the 20 minutes have cracked, remove the eggplants from the bowl, rinse them with cold water and squeeze the excess water and then dab them with an absorbent towel.
8. Fry the eggplant in the remaining olive oil (the 7 tablespoons) until it acquires a light brown color, then take them out of the pan and put them in a heat-resistant dish (yena, etc.) with the side open upwards.
9. Fill the eggplant with the vegetable mixture.
10. In the bowl pour 250 ml of cold water and the oil left after frying the eggplant.
11. Cover the eggplants with parchment paper and put them in the oven for about 30-35 minutes.
12. After removing the eggplants from the oven, let them cool and serve at room temperature.


1. Cut the eggplants in half, lengthwise and scoop them out with a teaspoon of the core so that they can be filled (see photo).

In a pot, boil water with 1 tablespoon of salt and when it boils, cook the eggplants for 2-3 minutes, take them out on a mincer and let them drain.

2. Prepare the vegetables for the filling. Finely chop the onion, cut the green and red peppers into cubes, put the carrot on the grater with larger holes, finely chop the cabbage, finely chop the celery so that it penetrates well. We cut 2-3 diced tomatoes or if we use cherry, we halve them.

3. Saute, for max 10 minutes, all vegetables in 5-6 tablespoons olive oil. We give a pinch of salt and a pinch of pepper. to imam bayildi a lot of olive oil is used. After turning off the heat in the pan, chop half of the garlic cloves and half of the green parsley and mix.

4. Because I like garlic better, I chopped the rest of the puppies and put them in the water-drained eggplant. I put the hardening from the pan over these puppies with a teaspoon, until I filled the eggplant well. Add another pinch of freshly ground pepper. Arrange the stuffed eggplants, side by side, in a tray.

5. We clean the rest of the tomatoes from the skin and put them on the grater (or so as not to waste time cleaning the skin, we halve them and with the cut part we put them on the grater until we are left with the skin in hand). I used a handful of cherry tomatoes for the eggplant filling because they hold better when hardened and stay more good in the eggplant. Of course, I used large, well-ripened, juicy tomatoes for the tomato sauce. Put the tomato juice in a bowl, add a teaspoon of sugar to cut its acidity, peppercorns, bay leaves, a pinch of salt, 1 chopped hot pepper & # 8211 smaller or larger, to taste & # 8211 8211 and 3-4 tablespoons of olive oil. Homogenize and pour the sauce into the eggplant tray so that the eggplant is well covered by the sauce, but not drowned.

6. We put a hot pepper on each eggplant, so pamplezir, but also of appetite for those who want and are not afraid. Put the tray in the oven for 30-45 minutes, lower the sauce, brown and round everything. When serving, garnish with the rest of the fresh parsley.

Ingredients for eating eggplant stuffed with vegetables, Turkish recipe & # 8211 imam bayildi:

& # 8211 2 medium-sized eggplants
& # 8211 2 medium-sized onions
& # 8211 2 tomatoes
& # 8211 2 bell peppers
& # 8211 9-10 cloves of garlic
& # 8211 2 bunches of fresh parsley
& # 8211 a handful of fresh mint leaves
& # 8211 old
& # 8211 olive oil
& # 8211 salt and pepper

1. Prepare the eggplant.

& # 8211 cut the stalk and the leaves. Peels lengthwise in striations (zebra style for appearance)
Add water and a teaspoon of salt to a bowl. Mix well. Add the eggplant in water and cover with a plate. Eggplants should be completely soaked in water for 30 minutes
Remove from water and dry with a paper towel until completely drained

2. Prepare the filling for the food of stuffed eggplant.

& # 8211 chop the onion
& # 8211 cut the garlic cloves into small pieces
Peel a squash, grate it and cut it into cubes
& # 8211 Chop the pepper
& # 8211 add the onion to the pan in 3-4 tablespoons of hot oil and mix for about 10 minutes until soft
Add the peppers and mix on the fire for another 2-3 minutes
& # 8211 add the garlic and leave it together for another 1 minute, then add the tomato cubes
& # 8211 sprinkle a little sugar
Add finely chopped parsley and mint, salt and pepper to taste
Stir and remove the pan from the heat

The filling is transferred to a bowl. Wipe the oil pan with a paper towel and prepare the eggplant for frying. Be careful at this stage because the oil will jump during frying.

Heat a smaller glass of olive oil (100 ml) and add the eggplant. Cover with a lid and fry until the eggplant turns golden. We fry on all sides the same.

Instead of frying them in oil, you can bake the eggplant in the oven at 180 degrees for 35-40 minutes. Sprinkle them with olive oil from time to time. If you want to cook & # 8220clean & # 8221, without oil jumping all over your kitchen, then choose this option.

Transfer the eggplants to a heat-resistant container and let them cool. Meanwhile, heat the oven to 160 degrees.

We grow each eggplant in the middle, long, but not in full depth. Using a spoon, prepare the eggplant to add the filling. We open it and give it the shape of a boat. Add a little salt and sugar. Add as much filling as possible to each eggplant.

We use the remaining filling for the sauce. Put it in the blender and add 1/2 cup of boiled water, salt and pepper. Add this sauce to the container containing the eggplant. If you think there is too little sauce, you can add hot water.

Put the eggplant in the oven for 30-35 minutes on low heat. From time to time it is easily mixed in the filling. Allow to cool to room temperature. Transfer these delicious stuffed eggplants to a plate. Cover with cellophane foil and leave them in the fridge overnight. Before serving, add freshly chopped parsley.

Eggplant stuffed & # 8211 imam bayildi


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