Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, imam bayildi (the priest fainted) #grilling/barbecue… One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. RECIPE BELOW for stuffed vegetarian eggplants - imam bayıldı. The name kind of says it all. If the topic is questionable, then it most likely isn't OK to post.
Imam Bayildi (The priest fainted) #Grilling/Barbecue.. is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Imam Bayildi (The priest fainted) #Grilling/Barbecue.. is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have imam bayildi (the priest fainted) #grilling/barbecue.. using 10 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Imam Bayildi (The priest fainted) #Grilling/Barbecue..:
- Prepare 2 Eggplants large
- Prepare 4 tbsp olive oil
- Prepare 2 Red onions finely chopped
- Take 2 Tomatoes finely chopped
- Make ready 1 Capsicum large chopped
- Get 1 tsp Cumin powder
- Take 1 tbsp Chilli flakes
- Prepare Garlic cloves crushed 2
- Prepare Coriander or parsley finely chopped a fistful
- Prepare 1 tsp Salt
There are several versions of the story behind the name of this delicious dish, Imam Bayildi. Although the stories differto some extent, they all have the same ending - the Imam faints! According to some sources the Imam fainted because of the delicious taste of the meal his wife prepared, according to. A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used!
Instructions to make Imam Bayildi (The priest fainted) #Grilling/Barbecue..:
- Wash the eggplants and give a slit in the centre taking care not to cut it fully.
- Keep it immersed in salted water until the oven gets preheated.
- Rub some salt and olive oil in the slit eggplants and arrange them in a baking tray lined with a butterpaper.
- Bake them on 240° for about 30 minutes at first.
- Keep it on the middle rack with both the rods on with the fan assisted feature too if your oven has it. Otherwise there is no need to worry. It gets done even without that feature.
- Next, while the baking is being done, prepare the stir fried veggie mix.
- In a broad pan, heat 3 tablespoons of olive oil.
- Add the crushed garlic and onions first.
- Saute them for a minute.
- Now add the chopped capsicum and the tomatoes followed by the cumin powder and the chilli flakes.
- Blackpepper can be used instead of chilli flakes.
- Adjust the salt proportion according to your taste and saute these on a medium flame just for 3 to 4 minutes.
- Switch off the flame and set aside.
- After the eggplants are baked for 30 minutes, take them out and carefully fill the sauteed veggies into them.
- Sprinkle some chopped parsley or coriander on top and bake it again for about 10 to 15 minutes.
- Keep checking after 6 to 7 minutes because every oven has different temperature settings.
- In total, this dish gets readied in 40 to 45 minutes.
- After done, take these out onto a serving platter and garnish with some more parsley or coriander and drizzle on top any juices that get left out after baking.
- Serve this amazing dish with naans or pita bread or even your favourite rice. I served it with burnt garlic rice.
According to some sources the Imam fainted because of the delicious taste of the meal his wife prepared, according to. A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! The story behind the name of this Turkish dish is rather long (see the accompanying Gastronomer column). But this much can be said: The original recipe called for a lot of olive oil. Although this modern version is more limited in its use of oil, it should still be a rich dish.
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