EASY AND LIGHT TURKISH 'IMAM BAYILDI' RECIPE - Without frying or stuffing eggplants

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EASY AND LIGHT TURKISH 'IMAM BAYILDI' RECIPE - Without frying or stuffing eggplants

Music: Bir Of Ceksem - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode I'd like to share with you an easy and light version of 'IMAM BAYILDI' (Muslim priest fainted) recipe. It is believed that a priest is nearly fainted with pleasure when tasted this dish for the first time, because it was so delicious :) 'IMAM BAYILDI' can be served as a starter or as a complete meal with a green salad. Hope you give it a try, you may not faint like imam, but I think you'll like it :)

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INGREDIENTS
5 eggplants
3 long sweet green peppers
1 large tomato
2 onions
1 real tablespoonful tomato paste
1 real teaspoonful sweet red pepper paste
4-5 cloves garlic (peeled)
A pinch of granulated sugar
A pinch of sweet paprika
Salt & pepper
Olive oil

DIRECTIONS
Rinse and drain eggplants.
Fill a large bowl with water, add 1 tsp salt and mix well.
Remove the stems of eggplants.
Then peel the skin lengthwise, giving a striped effect, like zebras.
Coarsely chop into cubes, then transfer into the salty water.
Put a plate on top to keep them completely submerged, set aside.
Chop the onion finely.
Cut green peppers into cubes.
Remove the stem of tomato, peel then cut into cubes.
Heat 3-4 tbsp olive oil in a large pan, over medium heat.
Add onion, sprinkle a pinch of salt and black pepper.
Sautee for about 4-5 minutes or until tender, stirring occasionally.
Add the garlic cloves and mix.
Add green peppers, sprinkle a pinch of salt and pepper, cook for about 3-4 minutes.
Add tomato and pepper pastes, mix well.
Sprinkle a pinch of sweet paprika, mix.
Add tomato, sprinkle a pinch of sugar, salt and pepper.
Mix well and cook for about 1-2 minutes.
Drain and add the eggplants, then gently combine with the sauce.
Add 2 cups hot water, mix gently and bring to a boil.
Season to taste.
Once boiling, reduce heat to the lowest possible setting, cover and cook for about 30 minutes.
Check for doneness, cook for another 10 minutes or so, if needed.
Drizzle with olive oil generously, then turn off the heat.
You may also drizzle some lemon juice or pomegranate sauce on top, if desired.
Let cool to room temp, leaving the lid slightly ajar, then transfer into a serving dish.
Garnish with chopped fresh parsley and refrigerate.
Best eaten the day after it's made, and served at room temp.

READY :) Thank You For Watching!
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