Imam Bayildi
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Contents |
[edit] 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!
[edit] Ingredients
- 4 medium aubergines (Eggplants)
- 3 tablespoons olive oil
- 1 Onion, finely chopped
- 2 garlic, cloves crushed
- 1 green pepper (capsicum)
- 1 red pepper (capsicum)
- Parsley, good handful chopped
- 3 large tomatoes, blanched,skinned and coursely chopped
- 1/2 teaspoon ground cinnamon
- black pepper
- salt
- 1/2-1 teaspoon Sugar
- 1/2 lemon, juice of
[edit] Directions
Heat oven to 190°C/375°F/Gas 5. Slice each aubergine in half lengthwise. Scoop out the flesh from the aubergines and chop. Blanch the 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 aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes. Add lemon juice and Sugar to taste. Arrange the 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.
