TURKISH EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Turkish Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by ErOnur
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
- Heat oil in a cooking pan.
- Add eggplant, onion, pepper and garlic and saute for 10 minutes.
- Add tomatoes and simmer for about 15 minutes.
- Add thyme and season with salt and pepper.
- Simmer for a further 5 minutes.
- Serve over Turkish Pilav.
Nutrition Facts : Calories 181.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.1, Carbohydrate 23.6, Fiber 9.6, Sugar 11.5, Protein 4.2
IMAM BAYILDI
There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit in this one, but it's a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
- Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1032 milligrams, Sugar 16 grams
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
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
HUNKAR BEGENDI (TURKISH EGGPLANT (AUBERGINE) CREAM)
This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
- When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
- Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
- Meanwhile, melt butter, add flour to it and allow flour to brown.
- Beat the butter and flour mixture into the eggplant.
- Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
- Lastly add several tablespoons of grated cheese and cook several minutes more.
- Serve immediately.
Nutrition Facts : Calories 264, Fat 13.6, SaturatedFat 8.2, Cholesterol 34.8, Sodium 105.2, Carbohydrate 34.2, Fiber 14.3, Sugar 9.8, Protein 6.5
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
More about "turkish eggplant aubergine casserole recipes"
TURKISH EGGPLANT CASSEROLE RECIPE (IMAM BAYILDI) - FROM A CHEF'S …
From fromachefskitchen.com
4.6/5 (22)Total Time 1 hr 20 minsCategory Vegetarian / Vegan EntreesPublished Feb 24, 2019
TURKISH EGGPLANT DINNER CASSEROLE (IMAM BAYILDI)
From feedmephoebe.com
4.9/5 (95)Category Main Course
HüNKAR BEğENDI RECIPE • TURKEY'S FOR LIFE
From turkeysforlife.com
CASSEROLE OF TURKISH MEATBALLS WITH AUBERGINE, POTATOES, …
From ozlemsturkishtable.com
11 BEST TURKISH EGGPLANT RECIPES - COOKING CHEW
From cookingchew.com
TURKISH EGGPLANT CASSEROLE WITH TOMATOES RECIPE
From sidechef.com
KARNıYARIK (TURKISH STUFFED AUBERGINE WITH MEAT)
From vidarbergum.com
IMAM BAYILDI – TURKISH STUFFED AUBERGINES | RECIPE - A …
From vidarbergum.com
AUTHENTIC TURKISH VEGAN CASSEROLE (GüVEç) - THE …
From thebalkanfoodie.com
IMAM BAYILDI (TURKISH STUFFED EGGPLANT) - COOKING …
From cookingorgeous.com
PURPLE PATCH: YOTAM OTTOLENGHI’S TURKISH-STYLE AUBERGINE RECIPES
From theguardian.com
TURKISH AUBERGINE IN TOMATO SAUCE (SOSLU PATLıCAN)
From vidarbergum.com
KARNIYARIK - TURKISH STUFFED EGGPLANT RECIPE
From foolproofliving.com
IMAM BAYILDI RECIPE - GIVE RECIPE
From giverecipe.com
EGGPLANT STEW RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
TURKISH EGGPLANT STEW WITH FRESH TOMATOES - THE …
From theveganatlas.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