IMAM BAILDI WITH FETA
This full meal dish with eggplants can be prepared in advance. And while it is cooking you will have more time for your guests.
Provided by Artandkitchen
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the eggplants, cut the ends and make a big long cut for the filling.
- Grease the eggplants with 1 tablespoon of oil and grill them in a big baking mold under the grill of your oven. Turn it occasionally until they change the color everywhere.
- In the meanwhile (but keep an eye to the eggplants!) fry the onions in the remaining oil, when they are soft add the garlic and fry 3 more minutes.
- Add the half of the tomatoes, parsley, pepper and adjust the salt to your taste.
- Fill the eggplant in the baking mold with the onions mix, but let at least 3 tablespoons in the frying pan.
- Adjust on every eggplant one piece of feta.
- Arrange the potatoes (if used) around the eggplants.
- Add the remaining tomatoes to the onion in the pan. Add some salt (about 1/2 teaspoon) and cover your eggplants and potatoes with this tomatoes sauce.
- Bake about one hour at 170-180°C or until the potatoes are ready (heat and timing are basing it on convection oven). From time to time check if it is not drying to much, if necessary add 1/2 cup of water or white wine.
Nutrition Facts : Calories 521.8, Fat 30.3, SaturatedFat 10.3, Cholesterol 44.6, Sodium 589.2, Carbohydrate 55.5, Fiber 23.9, Sugar 26.8, Protein 16.4
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Rashelle Alston
[email protected]I've made this dish several times and it's always a hit. I love the combination of flavors and textures.
hfhn bcgjk
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the end result was not worth it.
Leilani Mendez
[email protected]I'm not sure what went wrong, but my imam bayildi turned out bland and watery. I followed the recipe exactly, so I'm not sure what happened.
Upoma islam
[email protected]I've tried a few different imam bayildi recipes, but this one is by far the best. The instructions are clear and easy to follow, and the dish turns out perfectly every time.
tinashe makos
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
ambreen salma
[email protected]I made this dish for my family and they loved it! It's a great way to get your kids to eat their vegetables.
JR Sojib
[email protected]This is one of my favorite eggplant dishes. It's so flavorful and satisfying.
Abdullah Ameen
[email protected]I love the way this dish looks and tastes. It's perfect for a special occasion.
Dkwan Edwards
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Nyamekye Mathias
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good. The eggplant was tender and flavorful, and the sauce was rich and savory.
okuhle pitsha
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Baby Lon
[email protected]This is now my go-to recipe for imam bayildi. It's simple to make and always turns out perfectly. I love the combination of eggplant, tomatoes, and feta cheese.
Oladimeji Folahanmi
[email protected]I've never had imam bayildi before, but I'm so glad I tried this recipe. It was easy to make and incredibly flavorful. The feta cheese added a nice touch of creaminess.
Junior marquina
[email protected]This dish was absolutely delicious! The flavors were so well-balanced and the eggplant was cooked to perfection. I will definitely be making this again.