How to make Imam Bayildi – Turkish Stuffed Eggplants (Imam Bayildi Recipe).
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Beef Stuffed Eggplant: https://youtu.be/T9MX2e3W6bE
Stuffed Spaghetti Squash: https://youtu.be/MCXcHq30SXw
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Shockingly Quick Buffalo Wild Wings: https://youtu.be/IXRHiKN5VOk
How to make Imam Bayildi – Turkish Stuffed Eggplants
Preparation time: 25 minutes
Cook time: 40 minutes
Serves 2 people
Ingredients:
1 large eggplant, cut in half lengthwise
4 tablespoons of olive oil
1 large, finely chopped onion
4 chopped garlic cloves
2 ripe tomatoes, diced
1 teaspoon of dried mint (optional)
1/2 cup of chopped parsley/dills
2 tablespoons of fresh lemon juice
1 tablespoon of sugar
1/2 teaspoon of cumin powder
Salt&Pepper to taste
1 cup of shredded mozzarella cheese.
Directions:
1. Scoop out the flesh of each half of eggplant and chop it finely. Set aside.
2. Heat the oil in a skillet and stir in the chopped eggplant and onions.
3. Fry on high flame for 10 minutes, stirring often, then stir in the rest of the ingredients (Except for the mozzarella) and season with salt and pepper.
4. Spoon the filling back into each eggplant half, and place each half on a baking tray/pan.
5. Top with shredded cheese and bake in the preheated oven (350°F) for 30-40 minutes, until the cheese is melted and golden brown.
6. Serve the Imam Bayildi warm and enjoy!
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15 Comments
How to make Imam Bayildi – Turkish Stuffed Eggplants
Preparation time: 25 minutes
Cook time: 40 minutes
Serves 2 people
Ingredients:
1 large eggplant, cut in half lengthwise
4 tablespoons of olive oil
1 large, finely chopped onion
4 chopped garlic cloves
2 ripe tomatoes, diced
1 teaspoon of dried mint (optional)
1/2 cup of chopped parsley/dills
2 tablespoons of fresh lemon juice
1 tablespoon of sugar
1/2 teaspoon of cumin powder
Salt&Pepper to taste
1 cup of shredded mozzarella cheese.
Directions:
1. Scoop out the flesh of each half of eggplant and chop it finely. Set aside.
2. Heat the oil in a skillet and stir in the chopped eggplant and onions.
3. Fry on high flame for 10 minutes, stirring often, then stir in the rest of the ingredients (Except for the mozzarella) and season with salt and pepper.
4. Spoon the filling back into each eggplant half, and place each half on a baking tray/pan.
5. Top with shredded cheese and bake in the preheated oven (350°F) for 30-40 minutes, until the cheese is melted and golden brown.
6. Serve the Imam Bayildi warm and enjoy!
I would love to have this for dinner. But all we have are the skinny Japanese eggplants.
Looks so easy now, thank you!!
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i think that you can put the cheese later, after baking the stuffed eggplants alone for a half an hour. In your video eggplants must be uncooking and hard to eat, they need more time to be done.
good job!!
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5 stars from me!
I
Amazing video thank you so much
Thankyou so much for the receipe and video ^^
Maybe the cheese should go on later and bake longer, but jeez, can't argue with how delicious those look. Pretty sure this method works very, very well. Nice job. subscribing.
Stuffed Spaghetti Squash: https://youtu.be/MCXcHq30SXw
Ground Beef Stuffed Eggplant: https://youtu.be/T9MX2e3W6bE
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IM SORRY, BUT IN IMAM BAYILDI THERE IS ABSOLUTELY NO MOZZARELLA CHEESE.
I KNOW IM TURKISH