IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)
The mediteranean deli down the street makes the most awesome eggplant. After asking for help on the boards, I finally discovered its Turkish and/or Greek name. This recipe is from El Cafe Griego - it sounds the closest to all I've looked at. I can't wait to try it.
Provided by Mysterygirl
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cut ends off the eggplants/aubergines.
- Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
- In a skillet, heat 4 tablespoons of olive oil over a medium heat.
- Fry the eggplant gently.
- If needed, you can add some more oil in the frying pan.
- Remove the eggplant from the skillet and place in an 8"x8" baking dish.
- Sprinkle with salt and pepper.
- Add the remainder of the olive oil to the same skillet.
- Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
- You want the vegetables soft.
- Add the fresh tomatoes and half a cupful of water to the skillet.
- Add the oregano, sugar, more salt and pepper.
- Simmer covered, for 15 minutes.
- Remove stuffing from heat.
- Fill the eggplants with this stuffing.
- They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
- Bake for 4O minutes; basting them at least once.
Nutrition Facts : Calories 428.7, Fat 36.7, SaturatedFat 5.1, Sodium 14.3, Carbohydrate 25.8, Fiber 10.2, Sugar 12.2, Protein 4.1
TURKISH STUFFED EGGPLANT (AUBERGINE)
Make and share this Turkish Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray large shallow baking dish with cooking spray.
- Scoop out flesh from eggplants, cut into chunks and reserve.
- Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
- Place upside down on paper towels; let stand 15 minutes.
- Meanwhile, spray large skillet with cooking spray.
- Cook garlic and onion over medium-high heat until browned, about 10 minutes.
- Add tomatoes, reserved eggplant flesh and allspice.
- Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
- Stir in parsley, lemon juice, remaining salt and pepper.
- Pat eggplant shells dry with paper towels.
- Spoon eggplant mixture loosely into shells.
- Place filled shells in prepared baking dish.
- Cover with foil and bake until shells are tender, about 40 minutes.
- Remove foil; sprinkle tops evenly with feta cheese.
- Bake for 10 more minutes, then serve.
Nutrition Facts : Calories 105.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.7, Sodium 240.5, Carbohydrate 20.5, Fiber 10.4, Sugar 9, Protein 4.7
MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)
The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.
Provided by evelynathens
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions in a little oil.
- Add the garlic, tomatoes, parsley, salt, and pepper.
- Cook until it comes together as a very thick stew (no liquid). Stir in mint.
- Cut the stem ends from each eggplant and cut eggplants in half lengthwise.
- Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.
- Heat 1/2 cup olive oil in a large saucepan over medium-high heat.
- Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.
- Turn over and fry on skin side a couple more minutes.
- Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe (this gets rid of most of the oil- you can omit the frying step to cut calories and save time, but you will NOT have the same flavourful results, and the recipe will not be as authentic).
- Preheat oven to 350°F.
- Hold each slit apart and spoon the vegetable mixture into each cavity.
- Arrange eggplants in a baking dish just large enough to hold them.
- Sprinkle with sugar, lemon juice, and drizzle with the remaining oil.
- Bake for 40 minutes, or until tender.
- Serve with lots of crusty bread.
BAKED STUFFED BABY EGGPLANT (AUBERGINE)
Make and share this Baked Stuffed Baby Eggplant (Aubergine) recipe from Food.com.
Provided by Dancer
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
- Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
- Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
- In a large skillet, heat remaining oil over medium-high heat until hot.
- Add garlic, onion and red pepper; sauté for one minute until tender.
- Next, add rice through tomatoes, stir together well.
- Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
- Chop pulp, add to rice mixture and mix well.
- Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
- Uncover and bake an additional 10 minutes or until lightly browned.
- Garnish with more fresh basil and feta cheese, if desired.
STUFFED EGGPLANT (AUBERGINE) ( INDIAN )
This is stuffed eggplant made in Maharashtrian ( a state in western India) style. I had if first at my in-laws and then got a recipe online which I tweaked to our taste It is a lengthy process, but well worth it. Adjust seasonings according to your taste.
Provided by Sana7149
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make a paste of all the ingredients for the stuffing.
- Slit the eggplants from the middle into quarters such that they do not separate.
- Stuff them with the paste.
- Finely chop the onion and fry it in the oil.
- Add the remaining stuffing ( if any ) to the oil.
- Add the stuffed eggplants and add water to just to cover the top of the brinjals.
- Cover and cook for about 15 mins or till the brinjals are soft.
- Cooking time will vary depending on the size of the eggplants.
More about "imam baildi aka stuffed eggplant aubergine recipes"
IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN TURKISH …
From linsfood.com
5/5 (35)Total Time 2 hrs 10 minsCategory StarterCalories 321 per serving
- Halve, then thinly slice the onions. Finely chop the garlic. Halve the capsicums, remove the seeds, then thinly slice them into strips.
- When the eggplants have had their 20 minutes (while the filling is cooking), drain and rinse them in cold water. Then pat dry.
IMAM BAYILDI – TURKISH STUFFED AUBERGINES | RECIPE - A …
From vidarbergum.com
4.7/5 (34)Servings 2Cuisine Turkish FoodCategory Vegan
- Peel half the skin off the aubergines, so they resemble a zebra pattern. Salt generously and set aside for half an hour.
- Meanwhile, make the stuffing. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the onion until softened, but not browned, 8-10 minutes. Stir regularly. Add the garlic and fry for another minute, stirring constantly, taking care not to burn the garlic. Add the tomatoes and Aleppo pepper (if using). Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Stir every once in a while to ensure nothing catches at the bottom. Add the flat-leaf parsley and some salt and pepper. Take off the heat.
- Brush the salt off the aubergines. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the aubergines until they start to soften, turning regularly. Alternatively, roast in a preheated oven at 200 C (390 F) until starting to soften, around 20 minutes.
- Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. The incision should not pierce through the bottom of the aubergines.
STUFFED EGGPLANTS (AUBERGINES) - IMAM BAYILDI
From mediterraneanlatinloveaffair.com
5/5 (4)Category Main CourseServings 6
- Clean the eggplants. Peel strips alongside them alternating. Put them in a baking tray with 3-4 tbps of olive oil and bake them at 400 degrees for 20 minutes. (Use a timer so you don't overdo it)
- While eggplants are going through the first phase, then you can do the other prep. Start by chopping onion, peeling garlic, chopping green bell peppers, chopping parsley etc. Peel potatoes and place them in water.
- Start by sauteing the onion with 5 minced garlic. (let the other 6 garlic cloves aside not minced).
- Once onion is translucent, add ground beef and start sauteing the meat until brown. Mix frequently so onion and garlic don't get burned. Add chopped green bell peppers once meat is browned.
IMAM BAYILDI - VEGETARIAN STUFFED AUBERGINES - LAZY CAT …
From lazycatkitchen.com
4.8/5 (5)Category Large PlatesCuisine TurkishCalories 253 per serving
- Using a sharp knife, make deep slits in the aubergines, lengthwise (be careful not to pierce them all the way to the bottom). Fit the aubergines into a baking tray (slit side up) and pre-bake them for 30 minutes.
- While the aubergines are baking, make the sauce. Heat up 1 and ½ tbsp olive oil in a pan. Add chopped onions and fry them gently until soft and translucent. Add chopped garlic to the onions and fry them off for another minute or two. Add cinnamon and coat the onion & garlic mixture in it. Set aside.
- After 30 minutes, take pre-baked aubergines out of the oven and place them on a colander (in the sink) and let the excess water drain off. Reduce oven temperature to 180 º C / 355 º F
RECIPE: IMAM BAILDI AKA GREEK STUFFED EGGPLANTS
From greekreporter.com
IMAM BAILDI AKA STUFFED EGGPLANT AUBERGINE RECIPE - WEBETUTORIAL
From webetutorial.com
IMAM BAILDI AKA STUFFED EGGPLANT… – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
IMAM BAYILDI RECIPE (TURKISH VEGETARIAN STUFFED EGGPLANT)
From giverecipe.com
IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE) RECIPE
From menuiva.com
IMAM BAILDI AKA STUFFED EGGPLANT AUBERGINE RECIPES RECIPE
From food-recipe.info
IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE) RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love