Stuffed Eggplants / Imambayildi

Stuffed Eggplants

This is one of the well known and typical Turkish dishes. It is my father’s favorite this time. I personally think it is difficult to make; but then I have to confess, it is not all that difficult.

Before I get into the tips and details of the recipe let me tell you a little about the funny name of the dish. The name in Turkish is “imambayildi”. The translation to English means “the priest fainted”. There are various stories about how the priest has fainted; but in any ways the priest does faint in the end. It is either he fainted because he loved the dish or he fainted when he learned how much material has been used in it.

You start with peeling the eggplants to make them look like a pygama. Then soak them up in a salty water to get rid of their black and bitter water. Keep in this water for about half an hour. Wash and dry. Then fry all sides.

Preparing Imambayildi

Continue preparing the stuffing;  do some chopping; the onions, the green peppers and then the tomatoes. Cook with olive oil until well done. Gently make holes with shape of a canoe in each eggplant and fill with stuffing.

Stuffing Eggplants

Decorate with a garlic clove. Cook all together for another 10 minutes. Cooking Imambayildi

 

Garnish with additional chopped parsley. Serve cold as a side dish.

Stuffed Eggplants2

 

Stuffed Eggplants / Imambayildi
Print Recipe
A very famous olive oil dish. A different taste. Enjoy.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Stuffed Eggplants / Imambayildi
Print Recipe
A very famous olive oil dish. A different taste. Enjoy.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Ingredients
Servings: servings
Instructions
Eggplants
  1. Peel black and white slices off the eggplant. It should look like a pijama. Put all in a bowl with exceeding water and add salt. Rest for at least 15 minutes so the eggplants leave out its black and sour water.
  2. When the time is up, take the eggplants out. Wash, squeeze out the excess water and dry with a paper towel.
  3. Decide on the flat side of the eggplant. Turn it around and make a slight vertical cut on the opposite side, don’t go to the corners too much. You will be using this cut to fill the stuffing.
  4. Fry the eggplants in olive oil. Use a wide pan with some height. Take them out on a paper towel, set aside and start preparing the stuffing, using the same pan.
Stuffing
  1. Slice onions as half moons. That is cut into half and then cut to thin slices, but do not chop. Sauté with olive oil until they turn pinkish.
  2. Add the chopped peppers. Stir 1-2 minutes
  3. Chop and add the tomatoes. Stir 1-2 minutes.
  4. Chop the parsley and add to the mixture.
  5. Add the pepper, sugar and salt.
Combining
  1. Place each eggplant to the pan, try not to put one on top of the other.
  2. Using the vertical cut and a dessert spoon open an oval whole in each eggplant and fill it with stuffing.
  3. Peel the garlic cloves, if two large cut vertically into halves. Place a garlic clove in the middle of each eggplant.
  4. Cook at medium heat for about 20 minutes.
Final words
  1. Keep lid covered until the pot cools. Carefully transfer the eggplants to a serving dish.
  2. Serve cold; as a starter/side dish. You can decorate with additional well chopped parsley before serving.
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