Best 3 Imam Baildi Aka Stuffed Eggplant Aubergine Recipes

Imam baildi is a traditional Turkish dish made with stuffed eggplant, also known as aubergine. It is a delicious and flavorful dish that is perfect for a vegetarian or vegan meal. The eggplants are hollowed out and filled with a mixture of vegetables, herbs, and spices, then baked in a tomato sauce. The result is a tender and flavorful dish that is sure to please everyone at the table. In this article, we will explore the different ways to cook imam baildi, providing you with tips and tricks to make the perfect dish every time. We will also discuss the various ingredients that can be used in the filling, so you can customize the dish to your own taste preferences. Whether you are a seasoned cook or a beginner, this article will provide you with all the information you need to make a delicious and authentic imam baildi.

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

IMAM BAYILDI (A STUFFED EGGPLANT RECIPE FROM ASIA MINOR)

Imam Bayildi (A Stuffed Eggplant Recipe from Asia Minor) image

The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.

Provided by evelynathens

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium onions, chopped
1/2-3/4 cup olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
4 tablespoons chopped parsley
1 tablespoon chopped of fresh mint or 1/2 teaspoon dried mint, crumbled
salt and pepper
2 medium eggplants
1 teaspoon sugar
2 tablespoons fresh lemon juice

Steps:

Saute the onions in a little oil.
Add the garlic, tomatoes, parsley, salt, and pepper.
Cook until it comes together as a very thick stew (no liquid). Stir in mint.
Cut the stem ends from each eggplant and cut eggplants in half lengthwise.
Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.
Heat 1/2 cup olive oil in a large saucepan over medium-high heat.
Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.
Turn over and fry on skin side a couple more minutes.
Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes before proceeding with recipe (this gets rid of most of the oil- you can omit the frying step to cut calories and save time, but you will NOT have the same flavourful results, and the recipe will not be as authentic).
Preheat oven to 350°F.
Hold each slit apart and spoon the vegetable mixture into each cavity.
Arrange eggplants in a baking dish just large enough to hold them.
Sprinkle with sugar, lemon juice, and drizzle with the remaining oil.
Bake for 40 minutes, or until tender.
Serve with lots of crusty bread.

ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)

Armenian Stuffed Eggplant (Imam Bayildi) image

Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!

Provided by Chef Joanna

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

2 large eggplants
¼ cup olive oil, divided
1 red bell pepper, cut into 1-inch strips
½ onion, sliced
3 cloves garlic, minced
2 tomatoes, chopped
1 (8 ounce) can tomato sauce with no salt added
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch chopped fresh parsley, or to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 30.3 g, Fat 14.4 g, Fiber 15 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 332.1 mg, Sugar 11.4 g

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

Tips:

Choose small, firm eggplants for this dish. They should be about the size of a tennis ball.
To prevent the eggplants from absorbing too much oil, salt them and let them rest for 30 minutes before cooking.
Use a sharp knife to make a deep slit in the eggplants. Be careful not to cut all the way through.
Stuff the eggplants with a variety of vegetables, such as tomatoes, onions, peppers, and zucchini.
Top the eggplants with a tomato sauce and bake them in the oven until they are tender.
Serve the eggplants hot or cold, as an appetizer or main course.

Conclusion:

Imam bayildi is a delicious and versatile dish that can be enjoyed by people of all ages. It is a healthy and flavorful way to incorporate more vegetables into your diet. With its vibrant colors and enticing aromas, imam bayildi is sure to impress your friends and family. So next time you are looking for a new and exciting recipe to try, be sure to give imam bayildi a try. You won't be disappointed!