Imam Bayildi
Serves 1
Directions
- 1Trim the bottom ends of each eggplant and peel back the green tops.
- 2Trim the bottom ends of each eggplant and peel back the green tops.
- 3Trim the bottom ends of each eggplant and peel back the green tops.
- 4Use a paring knife to make a circular incision around the base of the stem and pull off the green part, revealing the woodier core.
- 5Use a paring knife to make a circular incision around the base of the stem and pull off the green part, revealing the woodier core.
- 6Use a paring knife to make a circular incision around the base of the stem and pull off the green part, revealing the woodier core.
- 7Peel off alternate long stripes of the eggplants, resembling a zebra pattern.
- 8Peel off alternate long stripes of the eggplants, resembling a zebra pattern.
- 9Peel off alternate long stripes of the eggplants, resembling a zebra pattern.
- 10Place the eggplants in a large bowl and rub salt all over the exposed flesh.
- 11Place the eggplants in a large bowl and rub salt all over the exposed flesh.
- 12Place the eggplants in a large bowl and rub salt all over the exposed flesh.
- 13Heat some olive oil in a casserole over medium-low heat.
- 14Heat some olive oil in a casserole over medium-low heat.
- 15Heat some olive oil in a casserole over medium-low heat.
- 16Peel and finely slice the onions, add them to the casserole with salt and cook until they are soft and translucent.
- 17Peel and finely slice the onions, add them to the casserole with salt and cook until they are soft and translucent.
- 18Peel and finely slice the onions, add them to the casserole with salt and cook until they are soft and translucent.
- 19Peel and slice the garlic cloves.
- 20Peel and slice the garlic cloves.
- 21Peel and slice the garlic cloves.
- 22Cut the red and green pepper in half, remove the core and seeds and slice the rest.
- 23Cut the red and green pepper in half, remove the core and seeds and slice the rest.
- 24Cut the red and green pepper in half, remove the core and seeds and slice the rest.
- 25Add the garlic and peppers to the pan and continue cooking until the peppers have softened as well.
- 26Add the garlic and peppers to the pan and continue cooking until the peppers have softened as well.
- 27Add the garlic and peppers to the pan and continue cooking until the peppers have softened as well.
- 28Dice the tomatoes, add them to the pan with the pul biber and cook covered for 5 minutes to let the tomatoes release their juices.
- 29Dice the tomatoes, add them to the pan with the pul biber and cook covered for 5 minutes to let the tomatoes release their juices.
- 30Dice the tomatoes, add them to the pan with the pul biber and cook covered for 5 minutes to let the tomatoes release their juices.
- 31Trim and discard the lower stems of the parsley and chop the rest.
- 32Trim and discard the lower stems of the parsley and chop the rest.
- 33Trim and discard the lower stems of the parsley and chop the rest.
- 34Turn off the heat, stir most of the parsley into the filling.
- 35Turn off the heat, stir most of the parsley into the filling.
- 36Turn off the heat, stir most of the parsley into the filling.
- 37Strain the filling through a sieve placed over a bowl to catch the juices.
- 38Strain the filling through a sieve placed over a bowl to catch the juices.
- 39Strain the filling through a sieve placed over a bowl to catch the juices.
- 40Fry the eggplants until they are soft.
- 41Fry the eggplants until they are soft.
- 42Fry the eggplants until they are soft.
- 43Add them to a baking tray.
- 44Add them to a baking tray.
- 45Add them to a baking tray.
- 46Cut the eggplants open like a pocket.
- 47Cut the eggplants open like a pocket.
- 48Cut the eggplants open like a pocket.
- 49Fill them with the stuffing.
- 50Fill them with the stuffing.
- 51Fill them with the stuffing.
- 52Add salt to the leftover juices.
- 53Add salt to the leftover juices.
- 54Add salt to the leftover juices.
- 55Pour the juices over the stuffed eggplants.
- 56Pour the juices over the stuffed eggplants.
- 57Pour the juices over the stuffed eggplants.
- 58Top with tomatoes and roast until lightly charred.
- 59Top with tomatoes and roast until lightly charred.
- 60Top with tomatoes and roast until lightly charred.
- 61Cook the pilav by toasting orzo in olive oil.
- 62Cook the pilav by toasting orzo in olive oil.
- 63Cook the pilav by toasting orzo in olive oil.
- 64Add salt and water to the orzo.
- 65Add salt and water to the orzo.
- 66Add salt and water to the orzo.
- 67Serve the pilaf in a dome shape.
- 68Serve the pilaf in a dome shape.
- 69Serve the pilaf in a dome shape.
- 70Serve the Imam Bayildi by plating it and adding the juices over.
- 71Serve the Imam Bayildi by plating it and adding the juices over.
- 72Serve the Imam Bayildi by plating it and adding the juices over.
Ingredients
- 4 small eggplants
- 4 small eggplants
- 4 small eggplants
- 2 tbsp salt
- 2 tbsp salt
- 2 tbsp salt
- 9 tbsp extra virgin olive oil
- 9 tbsp extra virgin olive oil
- 9 tbsp extra virgin olive oil
- 2 large onions
- 2 large onions
- 2 large onions
- 4 large garlic cloves
- 4 large garlic cloves
- 4 large garlic cloves
- 1 long red pepper
- 1 long red pepper
- 1 long red pepper
- 1 long green pepper
- 1 long green pepper
- 1 long green pepper
- 3 large tomatoes
- 3 large tomatoes
- 3 large tomatoes
- 1 tsp pul biber (Aleppo pepper)
- 1 tsp pul biber (Aleppo pepper)
- 1 tsp pul biber (Aleppo pepper)
- 30 g parsley
- 30 g parsley
- 30 g parsley
- pilav
- pilav
- pilav
- short-grain rice
- short-grain rice
- short-grain rice
- water
- water
- water
- toasted orzo
- toasted orzo
- toasted orzo
Equipment
knifepeelerbowlcasserolepotpantongsbaking traysievebowlladle
Tips
- Imam Bayildi are usually served cold.
- You can either fry or roast the eggplants until they're soft.