Imam Bayıldı (Stuffed Eggplants in Olive Oil)
Today I'm taking you to Turkey with this iconic vegetarian dish: imam bayıldı, literally 'the imam fainted' from its deliciousness. Imagine tender eggplants, filled with a generous olive oil stuffing of sweet onions, ripe tomatoes and green peppers. This slow Turkish stew releases subtle Mediterranean aromas, perfect with some crusty bread to mop up the juices. You'll love the confit texture and that comforting taste, like a warm hug from the sun on your tongue.
Ingredients
Instructions
- 1
Wash the eggplants, peel strips lengthwise (zebra pattern) and let them soak in salted water for 20 min. Pat dry.
- 2
Heat olive oil in a large pan and fry the whole eggplants until golden and tender. Set aside.
- 3
In the same pan, sauté the chopped onions and crushed garlic for 5 min. Add grated tomatoes, sliced peppers, chopped parsley, sugar, salt and pepper. Simmer for 10 min.
- 4
Using a spoon, gently split each eggplant lengthwise without separating completely. Place them in a baking dish.
- 5
Generously stuff the eggplants with the tomato-onion filling. Pour hot water around the vegetables.
- 6
Bake at 180°C (350°F) for 30 min until the liquid is almost absorbed. Serve warm or cold, drizzled with olive oil and garnished with fresh parsley.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !