Imam Bayildi

4
Servings
6h
Prep Time
70m
Cook Time
7h 10m
Ready In


"This recipe can be cut in half easily. It came from my mother, Constance Wagner. There is a story behind this well-known dish: "The name supposedly derives from a tale of a Turkish imam, who swooned with pleasure at the flavour 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" (from Wikipedia entry, "Imam Bayildi")."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (440.6 g)
  • Calories 299.6
  • Total Fat - 19.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 15.8 mg
  • Sodium - 806.2 mg
  • Total Carbohydrate - 23.6 g
  • Dietary Fiber - 9.5 g
  • Sugars - 13 g
  • Protein - 11.8 g
  • Calcium - 318.8 mg
  • Iron - 2 mg
  • Vitamin C - 63.9 mg
  • Thiamin - 0.2 mg

Step 1

In large pot, cover eggplants with boiling water. Do not crowd them. Cook fast 5 minutes, turning with wooden spoon.

Step 2

Cool fast in cold water.

Step 3

Skin tomatoes by immersing in boiling water for no more than 1 minute first (skins will peel off easily), squeeze out the seeds and juice, drain on a paper towel, and cube.

Step 4

Split eggplants lengthwise, cut around the inside ½ inch from edge. Cut pulp checkerboard, not too deep. Scoop out diced pulp, being careful not to pierce eggplant skin. Put pulp in fridge.

Step 5

Chill eggplant shells skin up on paper towels till ready for filling.

Step 6

FILLING:


Step 7

Step 8

Heat 2 tablespoons of oil in a large skillet, sauté onion and green pepper in it 5 minutes.

Step 9

Add garlic and diced eggplant.

Step 10

Cover, cook about 7 minutes, stirring occasionally.

Step 11

Stir in seasonings, cook 2 minutes. Remove.

Step 12

Gently stir in tomatoes.

Step 13

After adding these ingredients to a large bowl, mix inthe remaining 2 tablespoons oil and lemon juice.

Step 14

Chill at least 4 hours.

Step 15

Step 16

Dry shells on their insides, then pile in the vegetables.

Step 17

Put shells in greased 9"x13"x2" pan, brush with butter. Cover and bake at 325' F. 20 minutes.

Step 18

Sprinkle on grated Parmesan cheese after removing cover and bake about 30 minutes more or until crusty on top.

Step 19

Sprinkle with chopped parsley (and optional pine nuts).

Tips & Variations


  • Pine nuts can be added with the parsley.

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