This will take around 45 minutes in the oven in total. Then pat dry. Can you imagine how much oil you would need? It may look simple, but once you take a bite, it’s easy to understand why the imam may have fainted in delight. You also have the option to opt-out of these cookies. Finely chop the garlic. Required fields are marked *. The imam loved the dish so much, he demanded it be part of dinner every single day. Scatter a little flat-leaf parsley over before serving. Leave the stems on. GENTLY pick up the eggplants, one at a time, and place in the baking dish. Versatility. I was in Istanbul again recently, and despite the trip only being a long weekend for a wedding, found the time to enjoy some locally made Imam Bayildi, as well as my other Turkish favourite, Hünkar Beğendi (The Sultan’s Delight), a dish of lamb stew on a bed of swoon worthy, eggplant-cheese sauce: Imam Bayildi does take a little bit of effort in cooking, and there are a few steps to the recipe. I wouldn’t serve it with anything too spiced or spicy. Step 4 is something I do to ensure that the eggplants are fully cooked, and more importantly, almost meltingly tender. And, there are also variations of Imam Bayildi in certain parts of the Mediterranean and Balkan area, as well as the Middle East. I have family living in Turkey and have definitely eaten this when visiting them. Add enough of the liquid to the pan to go about halfway up the side of the aubergines. Leave to soak for 20 minutes while you get the other ingredients ready. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines … Read more and try this simple Imam Bayildi recipe Wow, I just this recipe, I’ve had it a few times in Turkey. Bring to a boil, put on a lid and turn the heat down to low. So I love making it for parties. When you’re making the filling, brown the mince, then add the onions and capsicum and follow the rest of the recipe. Do one eggplant at a time. Qu'est-ce que l'imam bayildi ? Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. As with most dishes in Western Turkish cuisine, spices more commonly used in the Middle East or Greece are not used. There are a few things that separates imam bayildi from most other stuffed aubergine dishes. So all I do, lightly brown them with 1 tablespoon of olive oil, in a non stick frying pan. Set aside. Ces aubergines farcies sans viande sont originaires de Turquie, mais sont également populaires en Grèce et dans les autres pays du Moyen-Orient. Brown the eggplant discs, about 2 minutes each side. Now, get a baking dish that will snugly hold all eggplants, and lightly grease it. Cover with foil and bake for 45 minutes at 180˚C (350˚F/160˚C Fan). Heat a large non stick frying pan on high heat and add 1 Tbsp of olive oil. Imam Bayildi – Ingrédients de la recette : aubergine longues : 8 , eau salée, oignon : 3 , huile d'olive : 1 verre, ail haché : 4 gousses OPTIONAL STEP: Turn your gas fire on medium. otherwise I like your recipe. Imam Bayildi is meant to be a starter or part of a mezze (appetiser spread), so some years ago, I converted the look and made the servings much smaller, with the filling on individual discs of eggplants. His wife could only admit that she was no longer able to make it. I’m sure you know what I mean. Click here to read more about me! But I am just in love with the little ones, how clever of you! Making imam bayıldı takes a while. In fact, the Greeks consider this dish theirs. The stuffing is mostly made from tomatoes, garlic, parsley, onions and herbs. Save my name, email, and website in this browser for the next time I comment. In a skillet, heat 4 tablespoons of olive oil over a medium heat. FLAT PARSLEY MUST .When you make the sauce add some .don’t cover it with folia ,no need to cook it 180 for 35 minute and take it out immediately. Add the tomatoes and Aleppo pepper (if using). This will be so good in the summer at our outdoor parties. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines are cooked and soft. Imam Bayildi; eggplants, aubergines, stuffed with onions, garlic and tomatoes and poached in olive oil; just melt in the mouth Patlican, eggplants or aubergines are one of the most popular vegetables (actually fruit, as it has seeds in it) in Turkey; we must have over 200 recipes showcasing our beloved patlican, eggplant. Really lovely. … These cookies do not store any personal information. Imam Bayildi (Middle Eastern Aubergine & Tomato): This is one of my favourite vegetable recipes. Do you think I can add minced meat to this? L’aubergine est très appréciée dans ces régions. Description. Roasted eggplant stuffed with onions, garlic and peppers in sauce from Ilke of Ilke's Kitchen. You just need a slight char of the skin, I love this extra step for the smoky flavour it gives me. The classic way to make Imam Bayildi is to stuff the eggplant. It can be served hot or cold and is most often served as an appetiser or part of an appetiser mix called meze. Get delicious recipes &fascinating stories fromthe heart of Istanbulin my fortnightly newsletter. Imam Bayidi is a summer dish and it has to be light ,you don’t need to put paprika powder and tomato paste. If the filling it drying up, add 60ml (1/4 cup) water, and gently agitate with a ladle, to mix. If you like aubergines, I promise you it’s time well spent. Nothing was left. It is aubergine stuffed with vegetables. That said, different types of aubergines don’t have wildly different flavour, so if a big one is all you’ve got, that’ll do too. That said, some areas within these regions still refer to it as its lesser-known title, melitzánes imam (μελιτζάνες ιμάμ), which means imam’s aubergines. Roast in the preheated oven until fork tender, 15 to 20 minutes. Second, the relative amounts of onions to tomato. The only thing that will make you faint here is the amazing taste of this Healthier Turkish Eggplant Casserole! Take 2 Tbsp of olive oil and, using your fingers, rub and gently massage the oil into the 4 eggplants. This was the Turkish Empire that began in the 13th century and ended in the 1920s. Did the imam faint from sheer bliss upon being served this dish by his wife? I’ve published two books on Turkish and Middle Eastern food, available in Norwegian and German. My husband loves his meat. This website uses cookies to improve your experience while you navigate through the website. I have a party coming up in 2 weeks, definitely planning to make them. Stir and bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. Stir regularly. Put fresh tomatoes NO sugar never ever ,sugar makes acidic. Upon hearing the exlusive dowry had already been spent, the imam was so shocked he fainted on the spot. The origins of Imam Bayildi are shrouded in legend. Until the thirteenth day, when suddenly no aubergines were served. Stir every once in a while to ensure nothing catches at the bottom. Recipe is in the recipe card at the end of the post. It will be a good recipe for a weekend. İmam bayıldı is eaten at room temperature. Aubergines farcies végétariennes à la turque, Imam Bayildi. 12 bottles of the most exquisite olive oil was gifted as part of the dowry. Line a baking sheet with foil or parchment and brush with olive oil. I love Imam Bayildi and have always wanted to make it. I’m Vidar. If you google imam bayıldı, the internet offers a huge number of recipes. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. Get delicious recipes & fascinating stories from the heart of Istanbul in my fortnightly newsletter. It takes the bitterness away. Add everything else: the chopped tomatoes, the sundried tomato paste, paprika, oregano, salt and sugar. Alternatively, roast in a preheated oven at 200 C (390 F) until starting to soften, around 20 minutes. My favourite tells the story of an imam who married the daughter of an olive oil merchant. Would you like to receive free recipes & stories from my kitchen in Istanbul? Once the … I saw your YouTube video and am now here. This step is to ensure that all the eggplants are fully submerged. Plain rice or bulgur works wonderfully alongside. ... Use a knife to make 3 horizontal cuts on each eggplant. Email “IMAM BAYILDI ... Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture. In-Depth Recipes, Food Culture & Food Stories, Published 05/03/2018, updated 25/03/2020 12 Comments. So to that end, I add the eggplants to the onion and capsicum stew, giving them an additional 20 minutes of cooking time. Add 2 Tbsp olive oil and fry the onion until softened, but not browned, 8-10 minutes. Yep, I reckon definitely a recipe for weekends! The low, slow braise in plenty of olive oil is part of what makes the dish so special. On the first night, the imam asked his wife to make something delicious using some of the olive oil her father had gifted them. Partially peel the eggplants, giving them stripes, as you see in the images. I am going to give this is try, have bookmarked. Ce classique mezze végétalien est également populaire dans toute l'Asie occidentale, les Balkans et le Moyen-Orient. Reduce the oven temperature to 350 … Depending on how much meat you use, you might want to cut down on the onions and peppers by half. Add the flat-leaf parsley and some salt and pepper. Add the salt and lemon juice to the bowl of cold water, stir and keep handy for the eggplants. Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. Once peeled, take a sharp knife, and create a pocket in the eggplants, by cutting a slit in each aubergine, starting about 1cm (1/2″) from each end. Thanks, Azlin, it definitely looks very do-able! I am not a fan of “sturdy” eggplants that have to be bitten and chewed. Turkish stuffed aubergines so delicious the imam who first ate them, fainted out of pure delight. When the eggplants have had their 20 minutes (while the filling is cooking), drain and rinse them in cold water. These cookies will be stored in your browser only with your consent. Using a pair of tongs, lightly burn the eggplants on the fire for a few seconds each side. It spanned much of Western Asia, Northeast Africa and Southeast Europe, including countries such as Greece, Bulgaria, Albania and modern day Turkey. Heat 1 Tbsp of the olive oil on medium heat, in a large frying pan or casserole dish, and fry the onions and capsicums (bell peppers) for 5 minutes, stirring frequently. South Asian Recipes (India, Pakistan & Sri Lanka), Cooking the eggplants in the filling on the stove, Filling, then baking the stuffed eggplants, as part of a buffet, a summer party table or a. and most definitely, serve it as a starter, on a small bed of greens. Préparation : 30 min Cuisson : 1 h Four. This website uses cookies to improve your experience. Necessary cookies are absolutely essential for the website to function properly. Préparation pour aubergines Imam Bayildi Peler les aubergines en laissant des bandes de peau dans la longueur. What I am also doing, is giving you a different way of serving them, canapé style, see above. For a simpler version, you can roast the aubergines. The eggplant is hollowed out and then filled with a melting mix of eggplant cubes and vegetables and then baked for maximum gooey softness. This step is crucial, as it cook the eggplants fully, and they will eventually be meltingly tender at the end of the next step. L'imam bayildi est un plat turc d'aubergines cuites dans l'huile d'olive et farcies de tomates, oignons, poivrons, herbes et épices. Imam Bayildi - Imam Fainted. It is known across much of the former empirical lands of the Ottomans, notably also in Greece. Hey folks, I’m Azlin Bloor; former chef, culinary instructor and food stylist. Zeytinyağlı dishes or “olive oil foods”, are vegetables slow simmered in a whole lot of olive oil (don’t worry, not here! Absolutely! No e-books or spam, just inspiring emails every fortnight or so. Another suggests it wasn’t the taste that cause the imam to lose his consciousness, but the thought of the cost of the olive oil that had gone into making the dish. Very gently, prise open the pockets we created earlier, and fill them with the filling, using 2 teaspoons. Le nom du plat vient de l’histoire d’un imam qui se serait évanoui après avoir goûté ce plat, il s’en est pâmé tellement il l’a trouvé délicieux. But don’t skimp on the olive oil! You can skip this and start with the next step. Thank you, I often here about this recipe and have always been curious. You don’t want anything to overpower such a delicate and beautiful dish! Imam Bayildi means “the Imam fainted, or swooned”. Imam bayildi or vegetarian stuffed aubergines is a dish of baked, tender aubergines with an aromatic tomato and onion stuffing making a lovely summer dinner. Add some dry mint it will do the same think .if you don’t like it, but little bit dry basil. Kek Kukus (Singaporean and Malaysian Steamed Fruit Cake), Hot Buttered Brandy, a Warming Winter Drink, Brussels Sprouts with Chorizo (Delicious Christmas Side Dish). Heat a thick bottomed frying pan over medium heat. Thank you, Azlin. Brush the salt off the aubergines. This extra step lends a lovely smoky flavour to the dish. İmam bayıldı, literally “the imam fainted”*, likely hails from the Aegean coast. This is nothing less than one of the most famous dishes of Turkish cuisines. Imam Bayıldı - Stuffed Aubergine One of the most celebrated of all Turkish recipes . I usually pile the extra filling all around the aubergines. And if you fancy more Mediterranean and Middle Eastern recipes, be sure to check out the. İzmir köfte – Baked Turkish meatballs with vegetables, Turkish aubergine in tomato sauce (Soslu patlıcan), Runner beans in olive oil (Zeytinyağlı taze fasülye), 2 aubergines (long and slender, if you can find them) or 4-6 small aubergines, 135 ml (9 Tbsp) best-quality olive oil (a mild extra virgin if you can), 2 Tbsp best-quality olive oil (a mild extra virgin if you can), 2 medium onions, cut into thin half moons, 250 g (2 medium) tomatoes, peeled and cut into wedges, 1 tsp Aleppo pepper (pul biber) or pinch regular chili flakes (optional). *In fact, while “bayıldı” literally means fainted in Turkish, it’s also a commonly used expression for something extraordinarily delightful. If you’ve got your timing right, the filling of onions and capsicums should just about be at the 20 minute mark. Halve, then thinly slice the onions. Aubergines Imam Bayildi par Radia. Ready to see what caused the Imam to faint? However, it can be made the day before, and served as is, no heating required, the next day. Imam bayildi by Greek chef Akis Petretzikis! İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil.It is a zeytinyağlı (olive oil-based) dish and is found in most of the former Ottoman regions.The dish is served at room temperature or warm. Print Recipe Download 10 Bonus … Remove the foil after 20 minutes, for a drier and slightly brown top. Add the remaining olive oil (5 Tbsp/75 ml) to the pan. Imam Bayildi est un plat turc d’aubergines frites dans l’huile, puis farcies d’oignons, ail, tomates et passées au four. Aubergines « Imam bayildi ». İmam bayıldı is part of a family of dishes of vegetables braised in copious amounts of olive oil, known in Turkey as zeytinyağlı. Aubergines love olive oil, soaking it up and turning into the most wonderfully luscious and filling aubergine flesh once cooked. But you know eggplants are sponges, don’t you? They can be eaten warm but are also very popularly served at room temperature as part of a mezze (appetisers, canapés, etc). And if you fancy more Mediterranean and Middle Eastern recipes, be sure to check out the Italian Page as well as the Middle Eastern and North African Page for dishes like: Imam Bayildi is a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers). Bonjour et bienvenue dans ma cuisine, Aujourd’hui je vous emmène en Turquie avec ce plat typique à base d’aubergines, d’une compotée d’oignons et d’une sauce tomate. Traditionally, the eggplants would have been fried with olive oil, and also, then simmered in a mix of water and oil. Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. And rest it ,and serve .Tip: don’t be stingy with olive oil. This category only includes cookies that ensures basic functionalities and security features of the website. Aubergines farcies végétariennes : une recette turque. I like to think that the reason was one of utter joy! Melitzanes Imam Bayildi is a dish eaten in many areas that used to be part of the Ottoman Empire. Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Serves 2-6, depending what else you offer up alongside. Your email address will not be published. 4. Fill them up to the max, overflowing, if you like, for a rustic look. Place a plate over the eggplants in the water and weigh down with a can of food. The name of the dish does bring the claim somewhat explicitly into question, however. Carefully open the cuts just a little, making sure they don’t break open and add olive oil, salt, pepper and thyme. This is a version of the Turkish dish Imam Bayildi which translated means "The Imam fainted" as the imam or priest was said to be so impressed when he first tried it. Your email address will not be published. Sans viande Sans œuf Sans lactose Sans gluten. Unlike its fellow aubergine-based Ottoman dish, hünkar beğendi, imam bayıldı has that cooling summer taste, perfect for hot days.The ingredients for the filling are very similar to zeytinyağlı dishes such as green beans in olive oil and barbunya pilaki – two other summer favourites.. Top the eggplant discs as in the video, about 1 heaped teaspoon per disc. A lot of the total time is hands off time, so it isn’t as much work as you might think! Heat a thick bottomed frying pan over medium heat. It’s a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers). Imam Bayildi literally means “the imam fainted.” Legend has it he fainted when he learned of the extravagant cost of the dish because of all the olive oil used. Rincer, essuyer. She went on to make a delicious dish of aubergines stuffed with onions and tomatoes. In which case it may be worth halving the aubergine rather than stuffing it like a baguette, as the recipe below suggests. Add the garlic and fry for another minute, stirring constantly, taking care not to burn the garlic. You will need a pair of tongs for this, to turn the eggplants around, and even hold them down so all sides can get browned. No need to reheat before serving. Add the stuffing into the aubergines and place them, stuffed side up, in a pan for which you have a lid. As with all traditional and much loved dishes, there are many ways to cook this recipe. Medium sized eggplants are perfect for this recipe, by the way. Across the Arab world, imam bayildi is called me’iimam biaylidi (μεإمام بايلدي). Heat 1 Tbsp of olive oil on high heat in a non stick frying pan. Imam Bayildi is a traditional Turkish dish made from eggplant stuffed with vegetables and topped with olive oil. But opting out of some of these cookies may have an effect on your browsing experience. Imam Bayildi – Turkish Stuffed Aubergines (Vegan) Posted on April 6, 2013 by leroy watson. The incision should not pierce through the bottom of the aubergines. — Where are the stuffed aubergines?, the imam demanded. Or was it in shock? Jan 11, 2020 - Imam Bayildi is incredibly tasty and remarkably easy to prepare. Get free recipes & stories from my kitchen in Istanbul.