Home / Recipes / Imam Bayildi...( The priest fainted)

Photo of Imam Bayildi...( The priest fainted) by Zeenath Fathima at BetterButter
2233
9
5.0(4)
0

Imam Bayildi...( The priest fainted)

Aug-30-2017
Zeenath Fathima
5 minutes
Prep Time
40 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Imam Bayildi...( The priest fainted) RECIPE

An interesting name and an equally interesting tale behind this simple, healthy vegetarian dish from Turkey. Basically it's a stuffed eggplant dish. The story goes like this- there was an Imam who was a great foodie and when he married a rich olive oil merchant's daughter, he was given big canisters of olive oil as gifts by the merchant. And everyday the new bride would prepare this tasty dish to him and one fine day it so happened that she did not make his favourite dish and when asked about the reason, she replied that there was no more oilve oil left and hearing this, the priest fainted. And thus, this dish got it's so called name and is a sought after dish with the Turkish people. Sounds interesting, right. Well, yes and not only is it healthy, but also very very delicious. Try this awesome veggie dish for your families and friends. Happy Baking !!!!!!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Middle Eastern
  • Roasting
  • Baking
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. Eggplants large 2
  2. Salt to taste
  3. olive oil 4 tbsp
  4. Red onions finely chopped 2
  5. Tomatoes finely chopped 2
  6. Capsicum large chopped 1
  7. Cumin powder 1 tsp
  8. Chilli flakes 1 tbsp
  9. Garlic cloves crushed 2
  10. Coriander or parsley finely chopped a fistful

Instructions

  1. Wash the eggplants and give a slit in the centre taking care not to cut it fully.
  2. Keep it immersed in salted water until the oven gets preheated.
  3. Rub some salt and olive oil in the slit eggplants and arrange them in a baking tray lined with a butterpaper.
  4. Bake them on 240° for about 30 minutes at first.
  5. Keep it on the middle rack with both the rods on with the fan assisted feature too if your oven has it. Otherwise there is no need to worry. It gets done even without that feature.
  6. Next, while the baking is being done, prepare the stir fried veggie mix.
  7. In a broad pan, heat 3 tablespoons of olive oil.
  8. Add the crushed garlic and onions first.
  9. Saute them for a minute.
  10. Now add the chopped capsicum and the tomatoes followed by the cumin powder and the chilli flakes.
  11. Blackpepper can be used instead of chilli flakes.
  12. Adjust the salt proportion according to your taste and saute these on a medium flame just for 3 to 4 minutes.
  13. Switch off the flame and set aside.
  14. After the eggplants are baked for 30 minutes, take them out and carefully fill the sauteed veggies into them.
  15. Sprinkle some chopped parsley or coriander on top and bake it again for about 10 to 15 minutes.
  16. Keep checking after 6 to 7 minutes because every oven has different temperature settings.
  17. In total, this dish gets readied in 40 to 45 minutes.
  18. After done, take these out onto a serving platter and garnish with some more parsley or coriander and drizzle on top any juices that get left out after baking.
  19. Serve this amazing dish with naans or pita bread or even your favourite rice. I served it with burnt garlic rice.

Reviews (4)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Yasmin Saiyed
Sep-16-2017
Yasmin Saiyed   Sep-16-2017

Amazing dish sis

Hafsa Muhammad
Sep-16-2017
Hafsa Muhammad   Sep-16-2017

So gorgeous eggplants and a easy recipe too.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE