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Turkish Imam Bayildi
Created by: Howcan Team
Ingredients
- 4 small eggplants
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the stems off the eggplants and slice them in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Place the eggplants on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the flesh is soft and golden brown.
- While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced tomatoes, parsley, mint, cumin, paprika, and season with salt and pepper. Cook for another 5 minutes, or until the tomatoes have softened and the mixture is fragrant.
- Once the eggplants are done roasting, remove them from the oven and let them cool slightly. Carefully scoop out the flesh, leaving about a 1/4-inch border around the skin. Chop the scooped-out flesh and add it to the skillet with the tomato mixture. Stir to combine and cook for another 5 minutes.
- Stuff the eggplant skins with the tomato and eggplant mixture, pressing down gently to pack the filling in. Place the stuffed eggplants in a baking dish, cover with foil, and bake for 10-15 minutes, or until heated through.
- Serve the Imam Bayildi warm or at room temperature, garnished with additional fresh herbs if desired. Enjoy!
Imam Bayildi, a classic Turkish dish, has a rich history dating back to the Ottoman era. Legend has it that an imam fainted from the deliciousness of this dish, hence the name which translates to "the imam fainted." This vegetarian dish consists of eggplant stuffed with a flavorful mixture of onions, garlic, tomatoes, and herbs, then slowly cooked in olive oil. The result is a melt-in-your-mouth texture with a burst of savory flavors. Chefs in the Aegean and Mediterranean regions of Turkey are renowned for their mastery of this dish. For the best Imam Bayildi experience, seek out restaurants in Istanbul or Izmir. The key to a perfect Imam Bayildi lies in using high-quality olive oil and fresh, ripe ingredients. This dish is a must-try for anyone exploring Turkish cuisine.
75 min
4
320 calories
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