Vegetable Bayaldi Recipes

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IMAM BAYILDI



Imam Bayildi image

A traditional Middle Eastern vegetarian dish that is very tasty and rather easy to cook. Accompany with a salad (lettuce or boiled leafy greens go nicely), Greek feta cheese, and oven potatoes. All Greek 'ladera' - oily dishes - taste better when cool. This dish often tastes even better the next day reheated.

Provided by pandora

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h45m

Yield 4

Number Of Ingredients 10

olive oil for frying
2 large eggplants, cut in 1/2 lengthwise and flesh scored
4 red onions, halved and thinly sliced, or more to taste
3 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
2 tomatoes, diced, or more to taste
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon dry bread crumbs, or to taste
1 tablespoon grated Parmesan cheese, or to taste
1 drizzle olive oil, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil over medium heat in a large frying pan. Add eggplants, flesh down. Fry, turning frequently, until soft and fully saturated in oil, about 10 minutes. Transfer to a shallow, square baking dish and let cool slightly.
  • While eggplants are cooling, add onions and garlic to the hot frying pan over medium heat, adding more oil if needed. Season with salt and pepper. Fry until onions are softened, 5 to 7 minutes. Add tomatoes and parsley; reduce heat to medium-low and fry lightly, 1 to 2 minutes. Remove from heat.
  • Push down soft, fleshy insides of eggplants using a spoon, creating space inside of them. Pour onion mixture evenly into each half. Sprinkle each with bread crumbs and Parmesan cheese. Drizzle with additional olive oil.
  • Bake in the preheated oven until soft and mushy and topping is crispy, about 40 minutes.
  • Remove from the oven and let sit for 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 34.6 g, Cholesterol 1.1 mg, Fat 16.4 g, Fiber 14.4 g, Protein 6.2 g, SaturatedFat 2.4 g, Sodium 85.9 mg, Sugar 14.7 g

VEGETABLE BAYALDI



Vegetable Bayaldi image

Provided by Food Network

Time 2h

Yield 4 to 6 portions

Number Of Ingredients 14

1 large onion, split vertically and sliced thin
1 medium fennel, core and branches removed, sliced thin
6 cloves garlic, peeled, smashed and chopped
3 tablespoons olive oil
1 tablespoon honey
2 red peppers
1 medium eggplant, ends removed
1 medium zucchini, ends removed
1 medium yellow squash, ends removed
4 medium plum tomatoes, ends removed
1 teaspoon fennel seeds
1 teaspoon dried or fresh chopped thyme
10 basil leaves, cut in half
Salt and pepper to taste

Steps:

  • Saute onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes. Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than 1/4 inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture. Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked.

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