Best 2 Eggplant Imam Baildi Recipes

Eggplant Imam Bayildi, a classic Turkish dish that is a delightful combination of flavors and textures, is a must-try for both eggplant enthusiasts and those seeking a unique culinary experience. This dish features tender eggplants stuffed with a flavorful mixture of vegetables, herbs, and spices, slow-cooked in a rich tomato sauce.

The article provides two variations of this delectable dish: the classic Eggplant Imam Bayildi and a simplified version, Imam Bayildi Light. Both recipes offer step-by-step instructions, cooking tips, and beautiful images to guide you through the process of creating this culinary masterpiece.

In the classic Eggplant Imam Bayildi recipe, eggplants are carefully selected and hollowed out, creating edible "boats" that are filled with a savory mixture of sautéed onions, garlic, tomatoes, bell peppers, and herbs. The stuffed eggplants are then gently placed in a flavorful tomato sauce, further enhancing their taste.

The simplified Imam Bayildi Light recipe offers a lighter, yet equally delicious, version of the dish. It utilizes pre-cooked eggplant slices, reducing the preparation time while maintaining the essence of the original recipe. This variation is perfect for those seeking a quicker and simpler option.

Whether you choose the classic or the light version, Eggplant Imam Bayildi is sure to tantalize your taste buds and leave you craving more. Its vibrant colors, aromatic spices, and the perfect balance of flavors make it a dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)

Imam Baildi Aka Stuffed Eggplant (Aubergine) image

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

Ingredients

2 lbs Japanese eggplants
2/3 cup olive oil
2 cups onions, thinly sliced
3 -4 garlic cloves, peeled and sliced thin
2 cups tomatoes, peeled and sliced
1/2 cup water
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

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

EGGPLANT "IMAM BAILDI"

Eggplant

An Imam is a Muslim religious leader. "Baildi" means fainted in Tourkish. The story has it that one day he came home from work and his wife had made this dish. He liked it so much that he gobbled it up so fast, he fainted. lol This is a Tourkish dish and brought to Greece in 1912 when the greek population was turned away. Ever...

Provided by Maria *

Categories Other Main Dishes

Time 2h

Number Of Ingredients 9

Ingredients

6 long eggplants ( i use purple)stems left on
1 c olive oil
4 onions, 2 finely sliced & 2 finely chopped
2 or 3 garlic cloves, finely chopped or mashed
2 Tbsp finely chopped parsley
salt & freshly ground black pepper
1/2 tsp sugar
4 tomatoes, sliced (i prefer chopped)
breadcrumbs

Steps:

1. Rinse the eggplants thoroughly and cut off a slice from one end. Leave the stem. Give them a zebra-like appearance by peeling stripes (one white stripe-one purple stripe). Score them lengthwise on one side only. Widen the slit in the middle section to give the eggplants a boat like appearance.
2. Soak them in a bowl filled with slightly salted water and leave them for 30min until opened up and soft. This will help to lessen the bitterness.
3. Score crosswise the skin of the tomatoes on the top and peel it off by immersing them in boiled water for a few seconds. Cut them in the middle and deseed them with a spoon. Then chop them finely with a sharp knife. Cut the onions in thin slices and chop the garlic cloves finely. Place them in a bowl, add the tomatoes, parsley, salt, pepper and sugar. Combine everything well.
4. Remove the eggplant from the salted water, squeeze them well and fill the wide slit in their middle with the tomato mix. Pour the remaining tomato over. In the meantime, make sure you preheat the oven to 375*F.
5. Place them in a baking pan, one alongside the other, and sprinkle them with the lemon juice, olive oil and 1 cup of water. Cover the pan with a sheet of greaseproof paper and put a lid on, or just use tin foil to seal the top.
6. Alternatively bake them in a clay-pot. Bake them for 45minutes to 1h to reduce all liquid. Uncover towards the end of baking time. Serve hot or cold
7. I sprinkle with grated feta cheese just before they're done. This dish can be served warm or at room temperature with a piece of feta cheese on the side.
8. Note: In the authentic recipe the tomato, onion,garlic & parsley sauteed in olive oil and then added to the eggplant widen slit and then baked in the oven. My family prefers not to sautee. Either way it's delicious.

Tips:

To make the perfect Imam Bayildi, choose small, firm eggplants that are free of blemishes. The smaller the eggplant, the less bitter it will be.
Be sure to salt the eggplant slices and let them rest for 30 minutes before cooking. This will help to draw out the bitterness.
When frying the eggplant slices, do not overcrowd the pan. This will prevent them from cooking evenly.
Be careful not to overcook the eggplant slices. They should be tender but still hold their shape.
Use fresh, ripe tomatoes for the sauce. This will give the dish a bright, flavorful taste.
Season the sauce to your liking with salt, pepper, and herbs. You can also add a touch of heat with some red pepper flakes.
Garnish the finished dish with fresh parsley or cilantro for a pop of color and flavor.

Conclusion:

Imam Bayildi is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover vegetables and is also a good source of vitamins and minerals. With its smoky, flavorful sauce and tender eggplant, Imam Bayildi is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give Imam Bayildi a try. You won't be disappointed!