Imam bayildi - perfect summer Summer Shabbat food
If there is a better vegetable dish than Imam bayildi, I don't know about it. Just had some at Hamifgash in Philadelphia - wonderful.
It is the perfect, make ahead and serve at room temp. first course for a summer Shabbat.
Say what you want about the Ottoman sultans, they knew how to eat!
(Imam baylidi translates as: the sultan fainted; presumably from ecstasy over the deliciousness of this dish, though in some versions he fainted upon being told that there was not enough olive oil to make it again tomorrow)
One of the things that makes it nice for Shabbat is how pretty it looks with the stuffed eggplant halves arranged on a platter. It is good warm or cold, but I think its best at room temperature.
I'm going to try it tonight, improvising on multiple recipes to reduce the olive oil. I suspect the imam fainted when he realized how much olive oil is in the classic recipe.
I arranged it on a really large platter and it looked very elegant. Also I didn't use much oil, and I added water if the vegetables were starting to stick.
I had an eggplant in the fridge and was going to possibly make this for Shabbat, but the eggplant was kinda old. I peeled it and broiled the slices. Popped it in the freezer and I'll figure out something on Friday.
So, started with this recipe http://www.whats4eats.com/vegetables/...
and made some changes, mostly because I think parsely, mint , hint of cinnamon and sugar are important flavors in this dish.
I also made hummus, and set sliced tomatoes and warmed pita bread on the table. Four of the eggplant halves were eaten tonight, the rest are planned for Shabbat lunch.
It was delicious, and I seem to be the only one slightly dissatisfied.
Cheesecake, please share your recipe.
• Eggplant – 6 small (6”) eggplants
• Olive oil -- 1/2 cup
• Onions, sliced thinly –3 medium –thinly, then rotated the onion and but the slices in to 34” lengths
• Garlic, minced -- 6 cloves
• Tomatoes, peeled, diced – 4 medium
• Sugar generous tablespoon
• Lemon juice -- 1 big squeeze
• Salt and pepper -- to taste
• 1/3 cup finely chopped parsely
• 1/3 cup finely chopped mint
• ½ teaspoon cinnamon
1. Cut the eggplants in half lengthwise. Cut a flat panel from the outside and discard – this will allow the eggplant to lie flat in the baking dish. With a paring knife or sharp-edged spoon, scoop a shallow dish of flesh form the inside of each eggplant. Dice. Arrange them in a large baking dish.
2. Preheat oven to 350ºF. Heat 1/3 cup of the olive oil in a sauté pan over medium flame. Add the onions and simmer until just translucent. Add garlic. When the onions are transparent, add the eggplant you removed and the tomatoes.
3. Simmer for 5 to 7 minutes until they are somewhat cooked down. Add sugar, mint, parsley, cinnamon, lemon juice and salt and pepper to taste. Remove from heat and set aside.
4. Top each half with onion-tomato mixture. Pour a cup of water into the bottom of the baking dish. Then drizzle the remaining olive oil over the eggplant.
5. Cover the dish with a lid or aluminum foil and place in the oven. Cook 40 to 50 minutes, or until the eggplant is fully tender. Remove from the oven, cool to room temperature and serve.
I used Indian eggplants. Maybe they were 3".
Slice the stem off the eggplants and slice in half lengthwise.
Scoop out the eggplant flesh and chop, set aside.
Finely chop onion, garlic, tomato, red peppers
Sauté onion until transparent, add more olive oil and add in garlic, tomato, red peppers, eggplant flesh.
Transfer the vegetables to a bowl. Add salt, pepper, pinch of red pepper flakes, squeeze of lemon. Stir in parsley and mint.
In the meantime, brush eggplant flesh with oil and bake until starting to collapse. The eggplants should come out of the oven around the time the vegetables are cooked.
Fill eggplant halves with vegetable mixture. Arrange in a Pyrex with a bit of water on the bottom.
Bake until eggplants are warmed through.
It prob won't take as long as your recipe bc I used tiny eggplants.