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Vegetable IMAM BAYILDI
 
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nedimex
Super MOD
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Thu Mar 08, 2007 8:15 pm    Post subject: IMAM BAYILDI Reply with quote

From: Stephanie da Silva

IMAM BAYILDI

Ingredients:
------------
2 large eggplants
2 cups olive oil (the best quality you can afford)
1 large tomato
2 large onions
1 cup lemon juice
1/4 cup sugar
1/2 cup kosher salt
1 tblsp paprika
2 tblsp parsley
4-6 cloves garlic

Instructions:
-------------
Slice the eggplants in half and coat them with all but 3 tbsp of salt.
Cover with paper towels and place a weight on them to drain. Let sit 15 minutes.
Dice tomato, onions and mince garlic. Saute until garlic is brown and onions are golden in 1/2 cup olive oil.
Add parsley, lemon juice, sugar, salt and paprika to taste to the tomato mixture. Cook until about the texture of jam.
Scoop out a hollow in the center of each eggplant half. Wipe away the salt. Place 2 of the eggplant halves face down in a skillet w/ half of remaining olive oil, cook until browned and olive olive oil is absorbed.
Repeat using other halve and remaining oil.
Place the eggplant halves in a baking dish and fill the hollows with tomato mixture. Place in 400 degree oven for twenty minutes. Serve, garnished with paprika.
Alternately, the eggplant can be chopped and sauted in chunks until soft and brown. In that case the baking step is omitted and the eggplant is simply mixed with the tomato mixture.

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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Sun Apr 08, 2007 3:57 pm    Post subject: Imam Bayildi (Braised Eggplant with Tomatoes) Reply with quote

Imam Bayildi (Braised Eggplant with Tomatoes)

Ingredients :

3 med Eggplant, (about 1 lb. ea.) as long and as narrow as possible
4 tbl Salt
2 tsp Salt
6 med Onion, peeled, sliced 1/8 inch thick and separated into rings
5 med Tomato, fresh, ripe, peeled, seeded and finely chopped, or 1 1/2 cup chopped, drained, canned tomatoes
1/2 cup Olive oil
6 lrg Garlic cloves, peeled
2 tbl Parsley, finely chopped, prefer flat leaf parsley

Method :

* With a sharp knife, cut off the stem and peel each eggplant lengthwise, leaving 4 evenly spaced 1 inch wide strips of peel intact. Slicing between the strips, cut each one in half. Cut side up, make three or four 4 inch long lengthwise slashes through the thickest part of each half, spacing the slashes about 1 inch apart. Sprinkle the eggplants with 1 tablespoon of the salt and arrange them in two or three layers in a large flat bowl or pan.
* Pour in enough cold water to cover them by 1 inch, weight with a heavy casserole, and let the eggplants rest at room temperature for at least 30 minutes.
* Meanwhile, drop the onion rings into a large colander set in a deep plate. Sprinkle the onions with 3 tablespoons of the salt, turning them about with a spoon to coat them evenly. Let stand at room temperature for at least 30 minutes, then rinse the onions under warm running water and squeeze them gently but completely dry. Place them in a bowl, add the tomatoes and the remaining 2 teaspoons of salt and toss together thoroughly.
* Pour 2 tablespoons of the oil into a heavy casserole large enough to hold the eggplants in one layer. Drain the eggplants, rinse them under cold water and pat dry with paper towels. Arrange the eggplants cut side up in the casserole. Force as much of the onion-tomato mixture as possible into the slashes and spread the rest on top. Place a garlic clove on each eggplant half, and sprinkle them with the remaining 6 tablespoons of oil.
* Pour in the cup of water and bring to a boil over high heat. Reduce the heat to low and simmer covered for 1 hour and 15 minutes, or until the eggplants are tender. Cool in the casserole to room temperature.
* To serve, arrange the eggplants n a large platter or individual serving plates, spoon the cooking juices around them and sprinkle with parsley.

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Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Sun Apr 08, 2007 3:58 pm    Post subject: Imam Fainted Reply with quote

Imam Fainted

Ingredients :

1 1/4 lb Japanese eggplants
1/2 cup Olive oil
2 cup Finely chopped onions
6 lrg Garlic cloves, sliced
1 cup Ripe tomatoes, diced
1/2 cup Freshly chopped parsley
1/4 tsp Salt
1 tsp Sugar
Water

Method :

* Cut off stem of eggplants &, using a vegetable peeler, peel stripes off the skin. Fry eggplants in 3 tb olive oil over medium heat, turning frequently till they are golden brown. Drain well. Slit eggplants open along one side, but don't slit all the way through.
* Add remaining oil into skillet, saute onion & garlic till they are limp.
* Add tomato & saute a further 2 minutes. Add parsley, salt & sugar. Remove from heat. Fill eggplant to heaping. Make sauce up to 1/4 cup by adding more water if necessary. Pour into pan. Cover & cook over very low heat for 45 minutes to 1 hour. Add more hot water during cooking if necessary.
* Serve cold with lemon juice as part of a buffet.

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Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Mon Apr 09, 2007 6:55 pm    Post subject: Stuffed Baby Eggplants (Imam Bayaldi) Reply with quote

Stuffed Baby Eggplants (Imam Bayaldi)

Ingredients :

6 x baby eggplants
3 tbl olive oil
1 lrg onion
quartered and thinly sliced
2 x cloves garlic, crushed
14 oz canned diced tomatoes in juice
drained and juice reserved
1/2 cup chopped fresh parsley
1 x bay leaf
1/2 tsp ground cinnamon
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/2 tsp sugar
Chopped fresh parsley to garnish, (optional)

Method :

* 12 SERVINGS DAIRY-FREE
* The name of this popular Turkish dish means "the Imam (priest) fainted." There are two thoughts on how this name was derived: The first is that the priest fainted with pleasure at the wonderful rich taste; the second is that he fainted due to the copious amount of oil used to create the recipe.
* We greatly reduced the oil but retained the wonderful flavor. For a buffet menu, the baby eggplants are a perfect choice as the portion size is smaller.
* Cut eggplants in half lengthwise. Using a melon bailer or small spoon, carefully scoop out flesh, leaving about 1/2 inch and keeping the skin of eggplant intact.
* Finely chop flesh and set aside. Arrange eggplant shells in large skillet that will hold them snugly. In medium saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until softened and beginning to brown, about 10 minutes, Add garlic and cook, stirring, 1 minute more. Add tomatoes, reserved eggplant flesh, parsley, bay leaf and cinnamon. Season with salt and pepper. Cook, stirring occasionally, until eggplant is soft and most of the liquid has been absorbed, about 10 minutes. Remove pan from heat; discard bay leaf and fill eggplant shells with mixture (they will be very full).
* In small bowl, mix remaining oil, lemon juice, reserved tomato juice and sugar. Pour over stuffed eggplants. Cover and cook over low heat until eggplants are tender, about 30 minutes. Remove pan from hear and allow to cool in skillet.
* Carefully transfer eggplants to a serving platter, reshaping if necessary.
* Spoon pan juices over and around eggplants. Serve warm, at room temperature, or covet and chill to serve cold. Sprinkle with chopped parsley if desired.

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Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Wed Apr 11, 2007 3:07 pm    Post subject: Turkish Style Baked Aubergines (Imam Bayildi) Reply with quote

Turkish Style Baked Aubergines (Imam Bayildi)

Ingredients :

4 x aubergines total weight about 1kg
4 tbl olive oil
350 gm onion finely chopped
6 clv garlic peeled and crushed
500 gm tomatoes finely chopped
few sprigs fresh thyme and marjoram coarsely chopped plus more to garnish
4 tbl finely chopped parsley
1 x red sweet pepper
2 tbl tomato paste diluted in 300ml hot water
1 x salt and freshly ground black pepper

Method :

* Preheat the oven to 1go C/375F/gas5 and lightly oil a baking sheet.
* If the aubergines still have their stalks on try to keep them intact for decorative effect.
* Slit each aubergine lengthwise to open out like a pouch.
* Lay the aubergines on the baking sheet slit side down.
* Brush a little oil on each aubergine and bake for 3o minutes.
* Take them out of the oven but keep the oven on with the temperature reduced to 180C/350F/gas 4.
* While the aubergines are baking prepare the tomato sauce: put the onions in a frying pan with 34 tablespoons of water and bring to a simmer.
* Once the water has evapourated add the remaining oil and saute the onion until it is light gold. Add the garlic and stir for a few seconds.
* Then add the tomatoes and herbs but keep a few sprigs of thyme and marjoram for garnish. Season with salt and pepper and cook gently for 20 minutes until the sauce looks well amalgamated and quite dry.
* While the sauce is cooking scorch the pepper over a naked flame for a few minutes.
* Peel it cut it in half and deseed it.
* Then cut the flesh into long strips.
* Set these aside.
* Arrange the aubergines side by side in a baking dish which is just large enough to hold them snugly in a single layer this time with the slit side upwards.
* Sprinkle some salt and pepper over them and then fill each aubergine with the tomato sauce distributing it evenly.
* Lay the pepper ribbons diagonally over the stuffing.
* Pour the diluted tomato paste into the bottom of the dish and bake for 45 minutes basting the aubergines occasionally.
* Garnish with the reserved herbs.
* Try to use a slim variety of aubergine long or short does not matter. This makes a good party dish as it tastes even better when left to stand for a few hours.
* Serves 4

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




BRAISED EGGPLANT WITH TOMATOES (IMAM ...

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