IMAM BAYALDI
The culinary cousin of this dish is, of course, the Turkish Imam Bayildi. In 'real greek food', which he co-authored with food writer Charles Campion, Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) informs us that while "versions of this dish have become something of a favourite with fashionable chefs" Greeks have in fact "been enjoying it for years..." This is Theodore Kyriakou's Greek version of this recipe, which I am posting for the 2005 Zaar World Tour. The preparation and cooking times below do not include the standing time for the eggplant after it has been salted. I have posted several of Theodore Kyriakou's other recipes.
Provided by bluemoon downunder
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel half the skin away from the eggplants in long strips, so that they look stripy. With the tip of a paring knife, make a deep slash lenghtways on each eggplant. Sprinkle the eggplants with salt and allow them to stand for 30 minutes, then rinse.
- Preheat the oven to 180°C/350°F/Gas 4.
- Put the onions into a pan, preferably non-stick, with 50ml of the olive oil and the sugar. Cook very slowly for about 1 hour until the onions are completely soft and the mixture is the consistency of a light jam.
- Spread one third of the mixture over the base of an oiled casserole dish (it needs to be a casserole dish with a lid, as you'll need to use the lid later), then add a layer of chopped tomatoes and set aside.
- Add the remaining tomatoes to the fried onions in the pan; and add the nutmeg and half of the parsley; mix well and cook for 10 minutes.
- Add the water to the pan contents and stir; arrange the eggplants on the onion mixture in the bottom of the casserole and with a spoon, stuff the garlic slices into the slashes in the eggplants.
- Add the pan contents to the casserole dish and work it into the slashes in the eggplants as well. At this point, the casserole dish should be really full!
- Season to taste and pour the remaining oil over the contents; cover the casserole with a sheet of foil and then the lid. This should ensure that it is thoroughly sealed.
- Cook in the oven for 40 minutes, or until the eggplants are really soft. If you like a thick sauce, remove the lid for the last 10 minutes to allow it to dry off a little.
- Allow the dish to cool off until it is lukewarm, then sprinkle with the remaining parsley and serve.
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Nevaeh Fontaine
[email protected]I love the unique flavor combination of the Imam Bayaldi. The eggplant, tomatoes, and spices all come together perfectly. It's a great dish to serve for a special occasion or a weeknight meal.
Jamie Tawa
[email protected]This was my first time making Imam Bayaldi and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Mubiru Umar
[email protected]I've made this dish several times and it's always a hit. The eggplant is always cooked perfectly and the flavors are amazing. I love that it's a healthy and flavorful dish that can be made ahead of time.
Vincent Cortes
[email protected]Imam Bayaldi is a beautiful and delicious dish that's perfect for a special occasion. The eggplant is tender and flavorful, and the tomato sauce is rich and tangy. I highly recommend this recipe.
Julien Esper
[email protected]I love the way the eggplant melts in your mouth in this dish. The tomatoes and spices add a nice tang and depth of flavor. It's a great dish to serve with rice or pita bread.
Mazhar Ali
[email protected]This is the best Imam Bayaldi recipe I've ever tried! The eggplant was cooked to perfection and the flavors were incredible. I will definitely be making this again and again.
Aviwe Saphulana
[email protected]I've always wanted to try Imam Bayaldi, but I was intimidated by the long list of ingredients. This recipe made it so much easier! It was surprisingly simple to make and the results were amazing.
mm mahim
[email protected]Imam Bayaldi is a great way to use up leftover eggplant. It's also a very healthy and flavorful dish. I love that it can be made ahead of time and reheated later.
Sandhya Bhandari
[email protected]I was a bit hesitant to try Imam Bayaldi because I'm not a big fan of eggplant. However, I was pleasantly surprised! The eggplant was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
naz Naz
[email protected]Imam Bayaldi is a beautiful and delicious dish. It's perfect for a special occasion or a weeknight meal. I highly recommend trying this recipe.
Sm Sumon
[email protected]This was my first time making Imam Bayaldi and it turned out great! The instructions were easy to follow and the dish was delicious. I'll definitely be making this again.
Lefteris Pap
[email protected]I've made Imam Bayaldi a few times now and it's always a success. It's a great way to use up leftover eggplant and it's always a crowd-pleaser.
Niyah s
[email protected]I love the unique flavor combination of the Imam Bayaldi. The eggplant, tomatoes, and spices all come together perfectly. It's a great dish to serve for a special occasion.
Dr Krishna
[email protected]Imam Bayaldi was a huge hit with my family! The flavors were incredible and the presentation was beautiful. I'll definitely be making this again soon.