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Imam bayaldi: eggplant stuffed with tomatoes Turkish
This dish came to us from Turkish cuisine. Often asked about the origin of the name "Imam bayaldi" (imambayildi): this is eggplant stuffed with tomatoes and, exceptionally, richly flavored with garlic.
The name can be translated as "the Imam fainted" or "the Imam was thrilled". In one of the stories featured greedy Imam, collapsed in a swoon at the sight of the amount of precious olive oil, in which floated the cooked eggplant.
Cooking time: 90 minutes
Servings: 6
The complexity of the dishes: 3 of 5
Ingredients:
1. For the preparation of Imam bayaldi I'll need a medium-sized eggplants about the same size, sweet bell peppers, tomatoes, onions, garlic, hot pepper, olive oil and lots of greenery.
2. Eggplant cut lengthwise, sprinkle every slice with coarse salt. Leave in the bowl to drain the bitterness for 30 minutes Then drained released from the eggplant juice, slightly wring out and pamaciau cloth.
3. In a frying pan in a well heated olive oil for a couple of minutes stir fry the crushed garlic cloves. When the garlic is slightly roasted, take it out with a slotted spoon
but not thrown away. I then return it to the eggplant prior to cooking.
Now this fragrant oil fry the eggplant until Golden brown and spread them in a baking dish close to each other.
4. If I cook this dish in the summer, use fresh tomatoes. Do they cross-cuts. In boiling water drop the tomatoes in for 1 minute and then removed with a slotted spoon and immediately place in a bowl with cold water. So peel will be removed easily.
5. Tomatoes cut into small pieces and send it to stew on a slow fire for 30 min. until they turn into a puree. Ready puree of tomatoes rubbed through a sieve, add salt, pepper and a pinch of sugar.
6. Peppers is better to choose thick-walled and preferably of a different color – then the dish is bright and colorful. Cut them in small cubes. In a pan with olive oil fry peppers until tender, about 10 min.
7. In olive oil fry onion until Golden brown.
8. Finely chop the bunch of parsley, coriander and Basil leaves. Together roasted peppers, onions and herbs. Add salt and red pepper and mix well.
9. Every slice of eggplant filled with minced peppers, onions and herbs.
10. Pour the stuffed eggplant with tomato sauce.
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11. Bake in the oven for 1 hour at a temperature of 200 deg.
12. To serve Imam Baldi need cold.
Very tasty sprinkled Imam Baldi sharp grated cheese.
Bon appetit! Cook with love!
Author: Irina Kushnir
Source: vk.com/academy_main?w=wall-46725206_23676
The name can be translated as "the Imam fainted" or "the Imam was thrilled". In one of the stories featured greedy Imam, collapsed in a swoon at the sight of the amount of precious olive oil, in which floated the cooked eggplant.
Cooking time: 90 minutes
Servings: 6
The complexity of the dishes: 3 of 5
Ingredients:
- 2 medium-sized eggplant
- 3 large sweet peppers
- 6 large tomatoes, or 1 pack of 400 – 500 g chopped tomatoes in their own juice
- 6 small heads of onions
- 5 – 8 cloves of garlic
- 1 bunch of parsley, coriander and Basil
- 1 pod of hot pepper
- 100 g of olive oil for frying
- 1 tsp red pepper
- 1 tsp. salt
- 1/2 tsp. sugar
1. For the preparation of Imam bayaldi I'll need a medium-sized eggplants about the same size, sweet bell peppers, tomatoes, onions, garlic, hot pepper, olive oil and lots of greenery.
2. Eggplant cut lengthwise, sprinkle every slice with coarse salt. Leave in the bowl to drain the bitterness for 30 minutes Then drained released from the eggplant juice, slightly wring out and pamaciau cloth.
3. In a frying pan in a well heated olive oil for a couple of minutes stir fry the crushed garlic cloves. When the garlic is slightly roasted, take it out with a slotted spoon
but not thrown away. I then return it to the eggplant prior to cooking.
Now this fragrant oil fry the eggplant until Golden brown and spread them in a baking dish close to each other.
4. If I cook this dish in the summer, use fresh tomatoes. Do they cross-cuts. In boiling water drop the tomatoes in for 1 minute and then removed with a slotted spoon and immediately place in a bowl with cold water. So peel will be removed easily.
5. Tomatoes cut into small pieces and send it to stew on a slow fire for 30 min. until they turn into a puree. Ready puree of tomatoes rubbed through a sieve, add salt, pepper and a pinch of sugar.
6. Peppers is better to choose thick-walled and preferably of a different color – then the dish is bright and colorful. Cut them in small cubes. In a pan with olive oil fry peppers until tender, about 10 min.
7. In olive oil fry onion until Golden brown.
8. Finely chop the bunch of parsley, coriander and Basil leaves. Together roasted peppers, onions and herbs. Add salt and red pepper and mix well.
9. Every slice of eggplant filled with minced peppers, onions and herbs.
10. Pour the stuffed eggplant with tomato sauce.
How to cook gratin of zucchini
Soups recipes to detoxify the body
11. Bake in the oven for 1 hour at a temperature of 200 deg.
12. To serve Imam Baldi need cold.
Very tasty sprinkled Imam Baldi sharp grated cheese.
Bon appetit! Cook with love!
Author: Irina Kushnir
Source: vk.com/academy_main?w=wall-46725206_23676
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