Imam Bayildi
Recipe Description
A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! I prefer the first theory!Ingredients
- 4 medium aubergines (eggplants)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic, cloves crushed
- 1 green bell pepper|green pepper (sweet pepper|capsicum)
- 1 red bell pepper|red pepper (sweet pepper|capsicum)
- parsley, good handful chopped
- 3 large tomatoes, blanched,skinned and coarsely chopped
- ½ teaspoon ground cinnamon
- black pepper
- salt
- ½ - 1 teaspoon granulated sugar|sugar
- ½ lemon, juice of
- Heat oven to 190°C / 375°F / gas 5.
- Slice each eggplant|aubergine in half lengthwise.
- Scoop out the flesh from the aubergines and chop.
- Blanch the eggplant|aubergine shells in boiling water for 2 minutes then drain upside down.
- Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
- Add crushed garlic and fry for 2 minutes.
- Add parsley, chopped eggplant|aubergine, tomatoes, green and red bell pepper|red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
- Add lemon juice and granulated sugar|sugar to taste.
- Arrange the eggplant|aubergine boats in a baking dish and fill each one with the filling.
- Cover the dish with aluminium foil.
- Bake in the oven for about 25 minutes.
This article uses material from the "Imam Bayildi" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
