Imambayildi
Hello Dear Friends,
One of the few but concise recipes I learned from my mother was imambay... My mother, who does not like to spend time in the kitchen but loves eggplant dishes, bellybutton It also makes imambayildi perfect.
So much so that I definitely do not eat these two dishes out. As a matter of fact, publishing this recipe came to my mind after a comment by one of my vegetarian readers. Even though she doesn't eat meat, she made a rump following my recipe for her husband, and her husband said it was the best rump she's ever eaten. I wanted to share this delicious and traditional recipe that can be consumed by vegetarians.
Of course, those who want can use the eggplants after roasting them instead of frying them, but frying also has a special place. You can prepare Imambayildi's aubergines as a whole, but when you prepare them as two pieces, they are cooked more easily and their presentation is more elegant.
Also, if you haven't used bay leaf before, I definitely recommend you give it a try.
Love…
Materials:
- 4 medium eggplants
- 3 medium tomatoes
- 2 medium onion
- 6-7 cloves of garlic
- 4 green peppers
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 tablespoon of olive oil
- 1 teaspoon sugar (optional)
- Black pepper
- salt
For frying:
- Vegetable oil
To bake:
- 1-1,5 glasses of water + 1 tablespoon of tomato paste
How to Make Imambayildi Recipe?
- Cut off the stems of the eggplants and peel the variegated. Divide the peeled eggplants into 2 equal parts and make a deep cut in the middle. (The cut should not get too close to the sides and bottom, or it will fall apart while cooking)
- Fry the eggplants in deep oil by turning them. Take the fried eggplants on a paper towel and leave to cool. Lightly fry the peppers after the eggplants.
- Finely chop the onions (in the shape of a half moon), and the tomatoes into cubes. Peel the garlic and cut it lengthwise into 2 parts.
- Put the onions, garlic and bay leaf in the pan with olive oil. Saute it with a little salt (you can add sugar if you're using it at this point). Add the tomatoes to the pinking onions and continue sautéing until they release their juices.
- Divide the onion mortar you prepared into the eggplants. Put the aubergines and the peppers on top of them.
- Add tomato paste and water with a little salt and whisk well. Pour into the borcam and bake for 180 minutes in a preheated oven at 20 degrees.
- Serve warm or cold.
