Or was it in shock? If the filling it drying up, add 60ml (1/4 cup) water, and gently agitate with a ladle, to mix. Cover with foil and bake for 45 minutes at 180˚C (350˚F/160˚C Fan). Une délicieuse recette Turque similaire à une parmigiana. If you’ve got your timing right, the filling of onions and capsicums should just about be at the 20 minute mark. Imam Bayildi – Ingrédients de la recette : aubergine longues : 8 , eau salée, oignon : 3 , huile d'olive : 1 verre, ail haché : 4 gousses And if you fancy more Mediterranean and Middle Eastern recipes, be sure to check out the Italian Page as well as the Middle Eastern and North African Page for dishes like: Imam Bayildi is a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers). Great as a vegetarian main meal served with some fresh white cheese (such … Turkish stuffed aubergines so delicious the imam who first ate them, fainted out of pure delight. ), resulting in deliciously soft and full flavoured vegetables. Add everything else: the chopped tomatoes, the sundried tomato paste, paprika, oregano, salt and sugar. Though perhaps that use of the word itself comes from the story of the imam that fainted? Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. I'm Vidar, the author of this blog. Zeytinyağlı dishes or “olive oil foods”, are vegetables slow simmered in a whole lot of olive oil (don’t worry, not here! To give you an idea, this is what we’ll be doing: Let’s take a slightly closer look at some of those steps mentioned above. Get delicious recipes & fascinating stories from the heart of Istanbul in my fortnightly newsletter. Heat 1 Tbsp of the olive oil on medium heat, in a large frying pan or casserole dish, and fry the onions and capsicums (bell peppers) for 5 minutes, stirring frequently. Préparation : 30 min Cuisson : 1 h Four. Imam Bayildi - Imam Fainted. Really lovely. But opting out of some of these cookies may have an effect on your browsing experience. Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. Bonjour et bienvenue dans ma cuisine, Aujourd’hui je vous emmène en Turquie avec ce plat typique à base d’aubergines, d’une compotée d’oignons et d’une sauce tomate. The origins of Imam Bayildi are shrouded in legend. Your email address will not be published. Ces aubergines farcies sans viande sont originaires de Turquie, mais sont également populaires en Grèce et dans les autres pays du Moyen-Orient. Perhaps the most delicious thing you can do to the mighty aubergine. It will be a good recipe for a weekend. Get free recipes & stories from my kitchen in Istanbul. Stir every once in a while to ensure nothing catches at the bottom. These cookies do not store any personal information. If you like aubergines, I promise you it’s time well spent. If you google imam bayıldı, the internet offers a huge number of recipes. Thank you, Pamela. I love that you can make it the day before. Melitzanes Imam Bayildi is a dish eaten in many areas that used to be part of the Ottoman Empire. L’aubergine préparée de cette façon, à l’orientale, prend une saveur bien délicieuse. Upon hearing the exlusive dowry had already been spent, the imam was so shocked he fainted on the spot. Versatility. Heat a thick bottomed frying pan over medium heat. Add some dry mint it will do the same think .if you don’t like it, but little bit dry basil. This is nothing less than one of the most famous dishes of Turkish cuisines. 12 bottles of the most exquisite olive oil was gifted as part of the dowry. The classic way to make Imam Bayildi is to stuff the eggplant. Your email address will not be published. Imam Bayildi (Middle Eastern Aubergine & Tomato): This is one of my favourite vegetable recipes. Many people I know just leave it covered all the way. Le nom du plat vient de l’histoire d’un imam qui se serait évanoui après avoir goûté ce plat, il s’en est pâmé tellement il l’a trouvé délicieux. In fact, the Greeks consider this dish theirs. I’m sure you know what I mean. Not all of them are equally authentic. And if you fancy more Mediterranean and Middle Eastern recipes, be sure to check out the. *In fact, while “bayıldı” literally means fainted in Turkish, it’s also a commonly used expression for something extraordinarily delightful. Imam Bayildi literally means “the imam fainted.” Legend has it he fainted when he learned of the extravagant cost of the dish because of all the olive oil used. Finely chop the garlic. Set aside. A full flavoured but simple dish. Thanks, Azlin, it definitely looks very do-able! Hi there! This is a version of the Turkish dish Imam Bayildi which translated means "The Imam fainted" as the imam or priest was said to be so impressed when he first tried it. If you can small ones, even better. These days, eggplants don’t really need to be salted anymore but I find that soaking them in salted water with lemon juice, helps to season them, so I never skip this part. The name of the dish does bring the claim somewhat explicitly into question, however. The 12 bottles of beautiful olive oil were all empty. And I think you’ll agree with me as you bite into the soft, baked aubergines overflowing with the delicious filling of fried onions and capsicums (bell peppers). Step 4 is something I do to ensure that the eggplants are fully cooked, and more importantly, almost meltingly tender. Gently, using the tongs, lift each eggplant and settle it in the filling on the stove, wiggling slightly, to sink the eggplants in. Heat 1 Tbsp of olive oil on high heat in a non stick frying pan. Hey folks, I’m Azlin Bloor; former chef, culinary instructor and food stylist. I love Imam Bayildi and have always wanted to make it. Ready to see what caused the Imam to faint? Email “IMAM BAYILDI ... Place the eggplant shells in a large ovenproof dish and fill each with tomato mixture. Very gently, prise open the pockets we created earlier, and fill them with the filling, using 2 teaspoons. Another suggests it wasn’t the taste that cause the imam to lose his consciousness, but the thought of the cost of the olive oil that had gone into making the dish. Preheat the oven to 450 degrees. It can be served as one of several dishes for a meze style meal, as a vegetarian/vegan main course, or even alongside meat or fish, if you like. Just cover with clingfilm and leave on your kitchen counter overnight. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines are cooked and soft. This was the Turkish Empire that began in the 13th century and ended in the 1920s. This website uses cookies to improve your experience while you navigate through the website. Save my name, email, and website in this browser for the next time I comment. A well-known version suggests the imam fainted in delight over the delicious meal his wife had cooked for him. However, it can be made the day before, and served as is, no heating required, the next day. Imam Bayıldı - Stuffed Aubergine One of the most celebrated of all Turkish recipes . Print Recipe Download 10 Bonus … Plain rice or bulgur works wonderfully alongside. Quelle est l'origine de l'imam bayildi ? Imam Bayildi; eggplants, aubergines, stuffed with onions, garlic and tomatoes and poached in olive oil; just melt in the mouth Patlican, eggplants or aubergines are one of the most popular vegetables (actually fruit, as it has seeds in it) in Turkey; we must have over 200 recipes showcasing our beloved patlican, eggplant. Leave to soak for 20 minutes while you get the other ingredients ready. Heat a thick bottomed frying pan over medium heat. Until the thirteenth day, when suddenly no aubergines were served. Do one eggplant at a time. Imam Bayildi. For the past few years, I’ve been exploring the foods of Turkey, the Middle East and beyond from my house in Balat, Istanbul. As you start to peel at the base, because of the smoothness of the eggplants, you may need to “dig in” ever so slightly with the peeler by moving it left to right, to allow the blade to get stuck into the eggplant skin. An optional step, is also charring the aubergines very quickly on the flame, as we would when making Baba Ganoush. If doing 2 at a time, you will need 1 more Tbsp of olive oil for the second batch. 4. Did the imam faint from sheer bliss upon being served this dish by his wife? This step is to ensure that all the eggplants are fully submerged. It is best to use long, thin aubergines. Carefully open the cuts just a little, making sure they don’t break open and add olive oil, salt, pepper and thyme. I was in Istanbul again recently, and despite the trip only being a long weekend for a wedding, found the time to enjoy some locally made Imam Bayildi, as well as my other Turkish favourite, Hünkar Beğendi (The Sultan’s Delight), a dish of lamb stew on a bed of swoon worthy, eggplant-cheese sauce: Imam Bayildi does take a little bit of effort in cooking, and there are a few steps to the recipe. Imam bayildi by Greek chef Akis Petretzikis! Serves 2-6, depending what else you offer up alongside. Take off the heat. My favourite tells the story of an imam who married the daughter of an olive oil merchant. A light, succulent and truly scrumptious dish – part of Turkey’s wide array of ‘zeytin yağlı’ (with olive oil) recipes. I am going to give this is try, have bookmarked. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines … Necessary cookies are absolutely essential for the website to function properly. Add 2 Tbsp olive oil and fry the aubergines until they start to soften, turning regularly. Get delicious recipes &fascinating stories fromthe heart of Istanbulin my fortnightly newsletter. Place a plate over the eggplants in the water and weigh down with a can of food. It takes the bitterness away. And, there are also variations of Imam Bayildi in certain parts of the Mediterranean and Balkan area, as well as the Middle East. Once peeled, take a sharp knife, and create a pocket in the eggplants, by cutting a slit in each aubergine, starting about 1cm (1/2″) from each end. This will take around 45 minutes in the oven in total. On the first night, the imam asked his wife to make something delicious using some of the olive oil her father had gifted them. Description. otherwise I like your recipe. And so it was.