A TURKISH CLASSIC, ‘IMAM BAYILDI’ RECIPE – Fried And Stuffed Eggplants

A TURKISH CLASSIC, ‘IMAM BAYILDI’ RECIPE –  Fried And Stuffed Eggplants

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A TURKISH CLASSIC, ‘IMAM BAYILDI’ RECIPE – Fried And Stuffed Eggplants

Music: Yemen Turkusu – Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I’d like to share with you ‘IMAM BAYILDI’ (Muslim priest fainted) recipe. It is believed that, a priest is fainted because of the delicious taste of the meal, or it is also believed that, he fainted at the great cost of the olive oil used to make it 🙂 This classic Turkish dish is extremely delicious, hope you give it a try!

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Click to watch: ‘Easy And Light Turkish IMAM BAYILDI’ recipe:

INGREDIENTS
4 small eggplants (aubergine)
2 medium onions
1 medium tomato
1 long, sweet green pepper
9-10 cloves garlic (peeled)
1 cup fresh parsley
1/2 cup fresh mint
Granulated sugar
Olive oil
Salt & pepper

DIRECTIONS
Remove stems of eggplants.
Then peel the skin lengthwise, giving a striped effect, like zebras.
Fill a large bowl with water, add 1 tsp salt and mix well.
Transfer eggplants into the salty water.
Put a plate on top to keep them completely submerged, set aside for 30 minutes.
When the time is up, rinse and drain, pat them dry.
Wrap them in paper towels, set aside until needed.
To make the filling: peel the onions, slice into half-moon shapes.
Seperate the onion slices, set aside.
Chop the garlic cloves coarsely.
Remove the stem of tomato, peel then cut into cubes.
Rinse the green pepper, remove the stem and the seeds, chop finely.
Heat 3-4 tbsp olive oil in a pan, over medium low heat.
Add the onions and cook, stirring often, for about 10-12 minutes or until very tender but not coloured.
Add green pepper, cook together for 2-3 minutes.
Add garlic and cook for 1 minute.
Add the tomato, mix.
Sprinkle a pinch of granulated sugar.
Add chopped fresh parsley and mint.
Season to taste.
Mix then turn off the heat.
Transfer the filling into a bowl, set aside.
The newspapers on the floor are might be a good idea, before beginning the frying process 🙂
Heat 1 cup olive oil in a pan, over medium to medium high heat.
Add the eggplants and fry, until golden brown on each side, making sure to turn carefully.
You can also roast them in the oven (180°C/360°F) for about 35-40 minutes, making sure to drizzle with olive oil.
Transfer the fried eggplants into a baking dish to cool.
In the meantime, preheat oven to 160°C. (320°F)
Keeping the tops and bottoms attached, split the eggplants open lengthwise, but don’t slice completely through them.
Using a spoon, gently press the flesh until it’s flattened, to make eggplant boats.
Sprinkle the flesh with a tiny pinch of sugar and salt.
Then spoon the filling into the boats, trying to stuff in as much as possible.
Use any remaining filling for the sauce, first puree in a blender.
Then add 1/2 cup hot water, and a pinch of salt and pepper, mix.
Pour the sauce into the baking dish and spread, it is OK to add some hot water, if the bottom of the dish seems dry.
Bake for about 30-35 minutes.
Ones baked, let cool to room temp.
Occasionally mix the filling during baking, to help keep moisture on the surface area, or cover the dish with foil loosely.
Transfer cooled ‘IMAM BAYILDI’ into a serving dish.
Cover and refrigerate overnight.
Before serving, garnish with some chopped fresh parsley.
Best eaten, the day after it’s made, and served at room temp.

READY 🙂 Thank You For Watching!
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