Traditional recipes

Eggplant food stuffed with vegetables - Imam bayildi

Eggplant food stuffed with vegetables - Imam bayildi

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Eggplants are washed, wiped and peeled into strips with a vegetable cleaner. If you prepare this recipe, I will clean them completely because the shell is not eaten anyway, it is kept only for appearance. Cut the eggplant in half and put in a bowl of warm water with a tablespoon of salt for 30 minutes, then remove and with a knife scoop. We will use part of the core for the filling. The part with a lot of seeds I threw away.

Put 100 ml of olive oil in a pan and fry the eggplant halves on both sides, then take them out and put them in a heat-resistant dish. In the remaining oil add finely chopped onion, finely diced pepper and cook. Then add the garlic cut into thin slices and the diced eggplant core. Bake for about 5 minutes until the eggplant softens, then finally add the diced tomatoes and let it boil for another 5 minutes. In this sauce add the finely chopped green parsley, salt and pepper to taste and fill each eggplant with this sauce. Sprinkle the eggplant with 50 ml of olive oil and place the tray in the oven over low heat for 30 minutes. Serve hot or cold, with a little parsley on top. A simple, cheap, seasonal recipe.

Eggplant stuffed with vegetables - Imam Bayildi

All traditional Turkish meals start with famous dishes and a glass of "raki" (alcoholic drink with cumin flavor). Among the dishes are cucumber salads with yogurt, ground caviar, marinated mackerel, the famous "borek" (puff pastry pies with cheese or meat filling), sarmale in beef sheets, etc.

We invite you to a main dish: eggplant stuffed with vegetables. It is easy to prepare and is only a good recipe for a hot meal. For those who want eggplant with meat, you can replace the vegetables with a filling based on minced meat, mixed with a little rice and a beaten egg, over which sprinkle a little grated cheese and put for decoration 2-3 thin slices of tomatoes .

  • 5 eggplants
  • 3 onions
  • 3 bell peppers
  • 3 tomatoes
  • 8 cloves of garlic
  • 4 tablespoons olive oil
  • 1 bunch of chopped parsley
  • 1 pinch of salt and pepper to taste

The eggplants are washed, wiped and their tails cut.
Each eggplant is cut in half lengthwise and scooped out with a teaspoon. They will look like boats that will be filled later.

In a bowl put water with a little salt, in which the eggplant is inserted for about 20 minutes.
During this interval, the onion is cleaned and cut into thin slices, the bell pepper is washed, cleaned and cut into slices.

In a bowl put 1 tablespoon of olive oil to heat and immediately put the sliced ​​onion, chopped pepper and finally the eggplant core.
Keep on the fire for 5-10 minutes, stirring constantly so that it doesn't burn, and at the end add the chopped parsley and the larger crushed garlic, a pinch of salt and pepper to taste. Homogenize the composition.

The eggplants are removed from the salt water and rinsed under a stream of cold water.
Wipe with a paper towel and simmer on all sides in a pan in which I put a little olive oil.
Fill the eggplant halves with the homogenized mixture and garnish with thin slices of tomatoes.

Wallpaper an oven tray with aluminum foil and place the eggplants next to each other.
Heat the oven and insert the tray for 35-40 min.
Sprinkle each eggplant with a little olive oil and leave in the oven.
After 30 minutes, check if the eggplants are well penetrated and remove if they start to penetrate.
It can be served either hot or at room temperature, accompanied by natural rice.

Video: Imam Bayildi Recipe - Turkish Classic Stuffed Eggplants Vegan Olive Oil Dish (July 2022).


  1. Nab


  2. Kianni

    I fully share your opinion. I think this is a great idea.

  3. Mut

    All about one and so endless

  4. Son

    Well done, I liked it!

  5. Fagan

    Authoritative response, cognitive ...

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