Don't forget to subscribe to my channel and activate the little bell 🔔
A little blue thumb 👍🏻, a share ↩ and a comment 💬 go straight to the ❤ and encourage me to continue offering you content.
Social media :
📷 [ Ссылка ]
🐦[ Ссылка ]
👤[ Ссылка ]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
🎬 CHAPTERING
00:00 Intro
00:20 The Ingredients
00:40 The Aubergines
01:20 The Filling
02:20 The Assemble
03:00 The Result
Imam bayildi is an amazing ottoman dish, its basically stuffed aubergines with onions tomatoes and garlic
The Myth
.
The myth has it that the name supposedly derives from a tale of a Turkish imam who swooned with pleasure at the flavor when presented with this dish by his wife, although other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to cook the dish.
Another folk-tale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an aubergine dish with tomatoes and onions. On the thirteenth day, there was no aubergine dish at the table. When informed that there was no more olive oil, the imam fainted.
Ingredients
Aubergines x5
Onions x 2
Shallots x1
Leaks x1 small
Garlic x 3
Green Peppers x 2-3 (depends on the peppers, im using Spanish sweet peppers, but use Italian frying peppers if you can find)
Tin Tomato x1
Tomato x2
Parsley x handful
Basil x 1/3 bunch
Mint x 1/3 bunch
Thyme x 1 tablespoon
Extra Virgin Olive Oil
All Spice 1/2 teaspoon
Nutmeg 1/2 teaspoon
Cinnamon 1/2 teaspoon
Bay Leaves x2
The recipe
Preheat oven to 180* C (350* F) Fan.
Use a piller to make 4 stripes on each aubergine.
Place the aubergines in a baking tray and rub them with salt and oil, cover with the dump baking paper and aluminum foil.
Roast for 40 minutes to 1 hour or they are cooked.
For the filling
Place a pan over high heat.
Thinly slice the onions, shallots and leak.
As soon as the pan gets very hot, add olive oil and the onions, shallots and leak in.
Finley slice the garlic and the green peppers and add them to the pan.
When they are starting to caramelise add the spices.
Sauté over low heat for 15-20 minutes, until the onions are nicely well caramelized.
Add the tinned tomatoes and let it simmer. Add the herbs to the mix, stir well and simmer for 5 minutes. Remove from heat.
To assemble
Uncover the aubergines, with a knife make a cut but dot go all the way in, use a spoon to press down on the cuts you made so you can make enough room to add the filling.
Fill the aubergines
Add sliced tomatoes on top, a bit of thyme and continue roasting for 15-20 minutes.
To serve, spread some rocket leaves on a serving plate, place the aubergine on top and drizzle some extra virgin olive oil on top and a bit of oregano.
if you are vegan you are ready to eat, if you aren't you can add feta on top!
Enjoy
