Imam Bayildi Swooning Imam Recipes

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IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)



Imam Bayildi (A Stuffed Eggplant Recipe from Asia Minor) image

The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

Provided by evelynathens

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium onions, chopped
1/2-3/4 cup olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
4 tablespoons chopped parsley
1 tablespoon chopped of fresh mint or 1/2 teaspoon dried mint, crumbled
salt and pepper
2 medium eggplants
1 teaspoon sugar
2 tablespoons fresh lemon juice

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 WITH BBQ LAMB & TZATZIKI



Imam bayildi with BBQ lamb & tzatziki image

There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 13

3 aubergines
2 tbsp olive oil , plus extra for brushing
1 Spanish onion , finely chopped
2 garlic cloves , crushed
1 tsp cinnamon
8 ripe tomatoes , peeled
small bunch flat-leaf parsley , chopped
12 lamb chops or cutlets
paprika , for seasoning
1 lemon , halved
150g tub Greek yogurt
½ cucumber , seeds scooped out, grated
2 tbsp chopped mint

Steps:

  • Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
  • Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
  • Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
  • Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
  • Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.

Nutrition Facts : Calories 435 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.27 milligram of sodium

IMAM BAYILDI (SWOONING IMAM)



Imam Bayildi (Swooning Imam) image

Make and share this Imam Bayildi (Swooning Imam) recipe from Food.com.

Provided by ngibsonn

Categories     Vegan

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium round eggplants, sliced into 1/2 inch rounds (do not peel)
1/4 chopped armenian parsley (Flat leaf variety) or 1/4 Italian parsley (Flat leaf variety)
2 red onions, sliced in rounds
2 green bell peppers or 2 gold bell peppers, sliced in rounds
1 large tomatoes, sliced in rounds
2 garlic cloves, crushed
1 tablespoon chopped fresh mint leaves
1 teaspoon chopped fresh basil leaf
tomato sauce, 1 can
1/2 cup extra virgin olive oil

Steps:

  • Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat.
  • Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry.
  • Dip rounds quickly into olive oil to coat letting excess run off.
  • Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
  • In a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil.
  • Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
  • Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top.
  • Place in a 375 degree oven for and additional 1/2 hour.
  • Remove, cool and chill.
  • Served cold.

Nutrition Facts : Calories 353.8, Fat 27.9, SaturatedFat 3.9, Sodium 11.5, Carbohydrate 27.1, Fiber 11.9, Sugar 12.5, Protein 4.4

IMAM BAYILDI



Imam Bayildi image

This famous Turkish dish is served as a cold appetizer or first course. Conflicting stories are told about the origin of its name, which means "the Imam fainted." Some say it came about when an imam (Muslim priest) fainted with pleasure on being served it by his wife. Others believe that the Imam fainted when he heard how expensive the ingredients were, and how much olive oil had gone into the making. The dish is part of the range of zeytinyagli (cooked in olive oil) dishes Turkey is famous for. It can be cooked in a saucepan or in the oven.

Yield serves 6

Number Of Ingredients 12

6 small (3 1/2-4 1/2-inch) long and thin eggplants
Salt
1/3 cup extra-virgin olive oil
1 cup good-quality tomato juice
1 teaspoon sugar, or more
Juice of 1 lemon
1 1/2 large onions, cut in half and sliced thinly
2-3 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
1 cup chopped flat-leaf parsley
4 tomatoes, peeled and chopped
Salt

Steps:

  • Trim the stalk ends of the eggplants (you may leave the stalk). Peel off 1/2-inch-wide strips of skin lengthwise, leaving alternate strips of peel and bare flesh. Make a deep cut on one side of each eggplant lengthwise, from one end to the other, but not right through, so as to make a pocket. Soak the eggplants in water with 1 tablespoon of salt and leave for 30 minutes, then drain and dry them.
  • For the filling, soften the onions gently in the oil, but do not let them color. Add garlic and stir for a moment or two, until the aroma rises. Remove from the heat and stir in the parsley and tomatoes. Season to taste with salt, and mix well.
  • Stuff the eggplants with this mixture and place them tightly side by side, with the opening on top, in a wide, shallow pan. Pour over them the oil and enough tomato juice to cover, mixed with a little sugar, salt, and the lemon juice. Cover the pan and simmer gently for about 45 minutes, or until the eggplants are soft and the liquid is much reduced.
  • If you want to bake the stuffed eggplants instead, arrange them in a baking dish, cut side on top, with the rest of the ingredients poured over. Cover with foil and cook in a preheated 400°F oven for 1 hour, or until soft.
  • Allow to cool before arranging on a serving dish. Serve cold.
  • Some cooks fry the eggplants very briefly first in olive oil.
  • If the eggplants are too large for 1 person, cut them in half and make the slash into the cut side.
  • For zucchini imam bayildi, hollow 2 pounds zucchini by scooping out their centers from the stem end, using an apple corer (see page 315), taking care not to pierce them right through. Stuff with the above filling and set the zucchini in layers, side by side, on a bed of tomato slices in a large pan. Pour over them about 1/3 cup extra-virgin olive oil mixed with a teaspoon of sugar and a little salt. Cover the vegetables with water and simmer, covered, over low heat, for 1/2 hour, or until soft.
  • Small eggplants (3 1/2-4 1/2 inches long) are usually stuffed whole, although medium-sized ones can also be used. The usual way to stuff them whole is to cut a slice off the stem end just below the hull and reserve it to use as a "cork" and to scoop out some of the pulp with a small knife or a pointed spoon. (Use the discarded pulp for another dish.) Rolling the eggplant on the table and pressing it with the palm of your hand facilitates this. The eggplants are stuffed, and closed with the reserved "corks." They are placed upright in a large pan, packed tightly with the "cork" ends facing upwards, and cooked in stock or tomato juice which is poured over to almost cover them. Zucchini and small bell peppers, stuffed with the same filling, are sometimes cooked together in the same pot with the eggplants.
  • A Turkish way is to leave about 1/2 inch of the stalks on, remove the hulls, and peel off 1/2-inch-wide strips lengthwise, leaving alternating strips of bare flesh and shiny peel. This ensures that the eggplants keep their shape, while the peeled strips allow the bitter juices to escape after sprinkling with salt. A deep slash is made along the center, right through the eggplant, to within 1/2 inch of each end, and the filling is pressed into this slash.
  • A third way, used when the eggplants are baked, is to cut the eggplants in half lengthwise. In this case the eggplants can be a little larger. They are peeled or not, and a bit of the pulp is scooped out to hold the filling.

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