However, these days, it is also not uncommon to bake the stuffed aubergines, cutting down drastically on the amount of olive oil used. Place the partially peeled eggplants into the bowl of salted cold water. When the eggplants have had their 20 minutes (while the filling is cooking), drain and rinse them in cold water. You just need a slight char of the skin, I love this extra step for the smoky flavour it gives me. Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. Upon hearing the exlusive dowry had already been spent, the imam was so shocked he fainted on the spot. I am not a fan of “sturdy” eggplants that have to be bitten and chewed. Halve the capsicums, remove the seeds, then thinly slice them into strips. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines … In which case it may be worth halving the aubergine rather than stuffing it like a baguette, as the recipe below suggests. Le nom du plat vient de l’histoire d’un imam qui se serait évanoui après avoir goûté ce plat, il s’en est pâmé tellement il l’a trouvé délicieux. It is aubergine stuffed with vegetables. This step is to ensure that all the eggplants are fully submerged. Get delicious recipes &fascinating stories fromthe heart of Istanbulin my fortnightly newsletter. I love that you can make it the day before. Or was it in shock? While many modern recipes stuff the aubergines with a tomato sauce, onion is the main stuffing ingredient in traditional recipes. Click here to read more about me! As with most dishes in Western Turkish cuisine, spices more commonly used in the Middle East or Greece are not used. In-Depth Recipes, Food Culture & Food Stories, Published 05/03/2018, updated 25/03/2020 12 Comments. That said, different types of aubergines don’t have wildly different flavour, so if a big one is all you’ve got, that’ll do too. Place a plate over the eggplants in the water and weigh down with a can of food. Plain rice or bulgur works wonderfully alongside. Another suggests it wasn’t the taste that cause the imam to lose his consciousness, but the thought of the cost of the olive oil that had gone into making the dish. 4. You don’t want anything to overpower such a delicate and beautiful dish! Imam bayildi or vegetarian stuffed aubergines is a dish of baked, tender aubergines with an aromatic tomato and onion stuffing making a lovely summer dinner. I love Imam Bayildi and have always wanted to make it. I’m sure you know what I mean. L'imam bayildi est un plat turc d'aubergines cuites dans l'huile d'olive et farcies de tomates, oignons, poivrons, herbes et épices. Brush the aubergine with olive oil and grill them, you will get better result. Do you think I can add minced meat to this? What I am also doing, is giving you a different way of serving them, canapé style, see above. The stuffing is mostly made from tomatoes, garlic, parsley, onions and herbs. Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. *In fact, while “bayıldı” literally means fainted in Turkish, it’s also a commonly used expression for something extraordinarily delightful. This looks simply amazing, Azlin. If you google imam bayıldı, the internet offers a huge number of recipes. Add the stuffing into the aubergines and place them, stuffed side up, in a pan for which you have a lid. Hey folks, I’m Azlin Bloor; former chef, culinary instructor and food stylist. Turn the oven oven on to 180˚C (350˚F/160˚C Fan). Or did he pass out in horror when his olive oil heiress confessed to the copious amount of oil that went into the making of this dish? … … Thank you, Pamela. Imam Bayidi is a summer dish and it has to be light ,you don’t need to put paprika powder and tomato paste. Garnish with parsley and serve hot or at room temperature. Add the salt and lemon juice to the bowl of cold water, stir and keep handy for the eggplants. Let me show you around! These days, eggplants don’t really need to be salted anymore but I find that soaking them in salted water with lemon juice, helps to season them, so I never skip this part. — Where are the stuffed aubergines?, the imam demanded. We also use third-party cookies that help us analyze and understand how you use this website. It’s a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers). I'm Vidar, the author of this blog. But I am just in love with the little ones, how clever of you! As with all traditional and much loved dishes, there are many ways to cook this recipe. You also have the option to opt-out of these cookies. Aubergines love olive oil, soaking it up and turning into the most wonderfully luscious and filling aubergine flesh once cooked. Oh this is so wonderful, Azlin! If the filling it drying up, add 60ml (1/4 cup) water, and gently agitate with a ladle, to mix. So I love making it for parties. Heat a thick bottomed frying pan over medium heat. Second, the relative amounts of onions to tomato. The imam loved the dish so much, he demanded it be part of dinner every single day. Just cover with clingfilm and leave on your kitchen counter overnight. And rest it ,and serve .Tip: don’t be stingy with olive oil. I wouldn’t serve it with anything too spiced or spicy. They can be eaten warm but are also very popularly served at room temperature as part of a mezze (appetisers, canapés, etc). Imam Bayildi literally means “the imam fainted.” Legend has it he fainted when he learned of the extravagant cost of the dish because of all the olive oil used. I usually pile the extra filling all around the aubergines. 12 bottles of the most exquisite olive oil was gifted as part of the dowry. In a skillet, heat 4 tablespoons of olive oil over a medium heat. Add 2 Tbsp olive oil and fry the aubergines until they start to soften, turning regularly. Reduce the oven temperature to 350 … L’aubergine préparée de cette façon, à l’orientale, prend une saveur bien délicieuse. The origins of Imam Bayildi are shrouded in legend. Non stick allows you to cook with little oil. Kek Kukus (Singaporean and Malaysian Steamed Fruit Cake), Hot Buttered Brandy, a Warming Winter Drink, Brussels Sprouts with Chorizo (Delicious Christmas Side Dish). Get delicious recipes & fascinating stories from the heart of Istanbul in my fortnightly newsletter. Description. Préparation : 30 min Cuisson : 1 h Four. Aubergines Imam Bayildi par Radia. Your email address will not be published. Leave to simmer until the aubergines are completely soft, around 45 minutes. These cookies will be stored in your browser only with your consent. I like to think that the reason was one of utter joy! Thank you, Azlin. Brush the salt off the aubergines. This will be so good in the summer at our outdoor parties. My favourite tells the story of an imam who married the daughter of an olive oil merchant. Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. If you can small ones, even better. Imam Bayıldı - Stuffed Aubergine One of the most celebrated of all Turkish recipes . Hi there! Remove the foil after 30 minutes. Aubergines farcies végétariennes à la turque, Imam Bayildi. You put aubergine in salted water for reason. Gently, using the tongs, lift each eggplant and settle it in the filling on the stove, wiggling slightly, to sink the eggplants in. Add everything else: the chopped tomatoes, the sundried tomato paste, paprika, oregano, salt and sugar. Salt generously and set aside for half an hour. Wow, I just this recipe, I’ve had it a few times in Turkey. Take off the heat. Using a pair of tongs, lightly burn the eggplants on the fire for a few seconds each side. Once the … Fill them up to the max, overflowing, if you like, for a rustic look. Across the Arab world, imam bayildi is called me’iimam biaylidi (μεإمام بايلدي). Your email address will not be published. Aubergines Imam Bayildi Rated 5.00 out of 5 based on 26 ratings and 3 user reviews. The 12 bottles of beautiful olive oil were all empty. She went on to make a delicious dish of aubergines stuffed with onions and tomatoes. It may look simple, but once you take a bite, it’s easy to understand why the imam may have fainted in delight. Imam Bayildi. In fact, the Greeks consider this dish theirs. Making imam bayıldı takes a while. I am going to give this is try, have bookmarked. Add the remaining olive oil (5 Tbsp/75 ml) to the pan. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. Absolutely! To give you an idea, this is what we’ll be doing: Let’s take a slightly closer look at some of those steps mentioned above. The low, slow braise in plenty of olive oil is part of what makes the dish so special. This was the Turkish Empire that began in the 13th century and ended in the 1920s. No need to reheat before serving. I have family living in Turkey and have definitely eaten this when visiting them. Quelle est l'origine de l'imam bayildi ? Roasted eggplant stuffed with onions, garlic and peppers in sauce from Ilke of Ilke's Kitchen. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines are cooked and soft. In fact, the Greeks consider this dish theirs. Copyright Azlin Bloor LinsFood.com 2011-2020. Read more and try this simple Imam Bayildi recipe Sans viande Sans œuf Sans lactose Sans gluten. It spanned much of Western Asia, Northeast Africa and Southeast Europe, including countries such as Greece, Bulgaria, Albania and modern day Turkey. I’m Vidar. Christians of Greek heritage were a significant minority during the Ottoman empire, and there is indeed much overlap between Greek and Western Turkish cuisine. Many of the recipes I see on Imam Bayildi don’t give the eggplants enough time to cook. Imam Bayildi (Middle Eastern Aubergine & Tomato): This is one of my favourite vegetable recipes. That said, some areas within these regions still refer to it as its lesser-known title, melitzánes imam (μελιτζάνες ιμάμ), which means imam’s aubergines. Serves 2-6, depending what else you offer up alongside. Required fields are marked *. Thanks, Azlin, it definitely looks very do-able! Tag @azlinbloor on Instagram and hashtag it #linsfood. Add enough of the liquid to the pan to go about halfway up the side of the aubergines. There are a few things that separates imam bayildi from most other stuffed aubergine dishes. The name of the dish does bring the claim somewhat explicitly into question, however. Really lovely. Would you like to receive free recipes & stories from my kitchen in Istanbul? Email “IMAM BAYILDI ... Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture. Les couper en deux et les laisser dégorger en les immergeant dans un récipient d’eau très salée pendant pendant 30 min. The classic way to make Imam Bayildi is to stuff the eggplant. L’aubergine est très appréciée dans ces régions. On the first night, the imam asked his wife to make something delicious using some of the olive oil her father had gifted them. Les aubergines sont farcies avec des légumes : tomate, oignon, ail, épices, herbes … I’ve published two books on Turkish and Middle Eastern food, available in Norwegian and German. Scatter a little flat-leaf parsley over before serving. Add extra liquid if it's starting to look a little dry. His wife could only admit that she was no longer able to make it. Recipe is in the recipe card at the end of the post. You should roast Imam Bayildi until the aubergines are soft and have taken on the flavour of the sauce. The incision should not pierce through the bottom of the aubergines. It is best to use long, thin aubergines. South Asian Recipes (India, Pakistan & Sri Lanka), Cooking the eggplants in the filling on the stove, Filling, then baking the stuffed eggplants, as part of a buffet, a summer party table or a. and most definitely, serve it as a starter, on a small bed of greens. But opting out of some of these cookies may have an effect on your browsing experience. You will need a pair of tongs for this, to turn the eggplants around, and even hold them down so all sides can get browned. Meanwhile, make the stuffing. 26. Brown the eggplant discs, about 2 minutes each side. Though perhaps that use of the word itself comes from the story of the imam that fainted? Cover with a foil and bake in the oven for a total of 45 minutes. Then pat dry. Add the tomatoes and Aleppo pepper (if using). GENTLY pick up the eggplants, one at a time, and place in the baking dish. Add the flat-leaf parsley and some salt and pepper. Did the imam faint from sheer bliss upon being served this dish by his wife? Don’t cut all the way through, you just want to create a pocket for the filling we’ll be making. Your email address will not be published. This extra step lends a lovely smoky flavour to the dish. Nevermind, the only thing that matters is this: Imam bayildi is perhaps the most delicious thing you can make with the mighty aubergine. Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil.It is a zeytinyağlı (olive oil-based) dish and is found in most of the former Ottoman regions.The dish is served at room temperature or warm. This is a superbly delicious, traditional Greek recipe that is so easy to make you can enjoy it all year round!! Nothing was left. Imam Bayildi is a traditional Turkish dish made from eggplant stuffed with vegetables and topped with olive oil. For the past few years, I’ve been exploring the foods of Turkey, the Middle East and beyond from my house in Balat, Istanbul. Medium sized eggplants are perfect for this recipe, by the way. Heat a large non stick frying pan on high heat and add 1 Tbsp of olive oil. My husband loves his meat. Skip this step, and you will end up with semi dry, baked eggplants at the end of the recipe.