Turkish Eggplant Casserole With Tomatoes Imam Bayildi See More At Httpfeedmephoebecom201407meatless Monday Turkish Eggplant Casserole Recipe Tomatoes Imam Bayildisthashaywxfyfddpuf Rec

TURKISH EGGPLANT CASSEROLE WITH TOMATOES (IMAM BAYILDI) - SEE MORE AT: HTTP://FEEDMEPHOEBE.COM/2014/07/MEATLESS-MONDAY-TURKISH-EGGPLANT-CASSEROLE-RECIPE-TOMATOES-IMAM-BAYILDI/#STHASH.AYWXFYFD.DPUF REC

Steps:

• reheat the oven to 350 degrees F. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley. If using the skillet, remove 3/4 of the sauce to a bowl. Arrange one layer of eggplant evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minute before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature. Notes I streamlined this recipe by using an oven proof skillet to fry the eggplant, cook the sauce, and then make the casserole. If you don't have a cast iron skillet, feel free to use a casserole dish instead. - See more at: http://feedmephoebe.com/2014/07/meatless-monday-turkish-eggplant-casserole-recipe-tomatoes-imam-bayildi/#sthash.AYWXfYfD.dpuf

IMAM BAYıLDı

Steps:

• Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 min. Don't chop the tops off. You can cut the extra leafy part around the stem with kitchen scissors, but you do not have to.Pour 1/3 cup of olive oil in a deep saute pan. Add onions, whole cloves of garlic, and cubanella peppers. Saute them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayıldı.
• After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the saute pan. Cook for another 5 minutes. Turn the heat off, cover and let it cool.Wash the eggplants, dry. Heat 1/4 cup 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 little bigger with your fingers. You want it to look like a canoe.Equally divide the filling among four eggplants. Stuff them well.
• 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.

TURKISH EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
• Heat oil in a cooking pan.
• Add eggplant, onion, pepper and garlic and saute for 10 minutes.
• Add tomatoes and simmer for about 15 minutes.
• Add thyme and season with salt and pepper.
• Simmer for a further 5 minutes.
• Serve over Turkish Pilav.