Imam Bayildi (Turkish Stuffed Eggplants) Recipe by Food Fusion

Turkish delight on a plate—tender roasted eggplant brimming with a savory filling of tomatoes, onions, and fragrant herbs. This timeless Turkish dish brings vibrant flavors right to your table. #happycookingtoyou #foodfusion #araywahh

Written Recipe: https://bit.ly/3zOXVlo

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Recipe in English:

Ingredients:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) chopped 1 tbs
-Tamatar (Tomatoes) chopped 2 large
-Tomato paste 1 & ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Paprika powder ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Sugar ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Lemon juice 1 tbs
-Shimla mirch (Capsicum) chopped ¾ Cup
-Yellow bell pepper chopped ¾ Cup
-Fresh parsley chopped 1 tbs
-Baingan (Eggplants) 4 medium
-Cooking oil
-Himalayan pink salt to taste
-Fresh parsley chopped
-Water 2-3 tbs

Directions:
-In a frying pan,add cooking oil,onion,garlic & sauté until translucent.
-Add tomatoes,tomato paste,pink salt,paprika powder,black pepper powder,sugar,red chilli crushed, lemon juice,mix well & cook on medium flame for 2-3 minutes.
-Add capsicum,yellow bell pepper & mix well,cover & cook on low flame for 4-5 minutes.
-Add fresh parsley,mix well & set aside.
-Peel eggplants alternatively from the skin lengthways & prick with fork (don’t remove the head).
-Grease with cooking oil & sprinkle pink salt.
-Heat cast iron pan,place greased eggplants & roast on medium flame from all sides,cover & cook on low flame from all sides until tender (turn sides in between).
-Make a slit in each eggplant lengthwise with the help of knife & open with spoon.
-Add prepared mixture,sprinkle fresh parsley,add water,cover & cook on low flame for 3-4 minutes.
-Serve with bread!

Recipe in Urdu:

Ajza:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) chopped 1 tbs
-Tamatar (Tomatoes) chopped 2 large
-Tomato paste 1 & ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Paprika powder ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Sugar ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Lemon juice 1 tbs
-Shimla mirch (Capsicum) chopped ¾ Cup
-Yellow bell pepper chopped ¾ Cup
-Fresh parsley chopped 1 tbs
-Baingan (Eggplants) 4 medium
-Cooking oil
-Himalayan pink salt to taste
-Fresh parsley chopped
-Water 2-3 tbs

Directions:
-Frying pan mein cooking oil aur lehsan dal dein aur translucent ho janay tak sauté ker lein.
-Tamatar,tomato paste,pink salt,paprika powder,kali mirch powder,cheeni,lal mirch crushed aur lemon juice dal ker ache tarhan mix karein aur darmiyani ancch per 2-3 minutes kliya paka lein.
-Shimla mirch aur yellow bell pepper dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
-Fresh parsley dal ker ache tarhan mix karein & side per rakh dein.
-Baingan ki skin ko alternatively lengthwise peel ker ka fork sa prick ker lein (don’t remove the head).
-Cooking oil sa grease karein aur pink sal sprinkle ker lein.
-Cast iron pan mein greased baingan rakh dein aur darmiyani ancch per tamam sides sa roast ker lein,cover ker lein aur halki ancch per tamam sides sa gul janay tak paka lein (turn sides in between).
-Knife ki madad sa baingan ko lengthwise slit ker lein aur spoon sa khol lein.
-Tayyar mixture,fresh parsley aur pani dal ker dhak dein aur halki ancch per 3-4 minutes kliya paka lein.
-Bread ka saath serve karein!