İmam Bayıldı (Braised Stuffed Aubergines)
serves 4
50 min
Easy
2 versions
İmam Bayıldı
One of 2 versions of İmam Bayıldı (Braised Stuffed Aubergines) · the most complete write-up. The table below shows how their ingredients differ.
Ingredients
Servings
people
- 4 piece aubergine
- 4 piece onion · medium
- 4 piece tomato · medium
- 1 head garlic
- 1 water glass (200 ml) olive oil
- half water glass (200 ml) water
- 1 dessert spoon salt
- 1 teaspoon sugar
How to make it
Open in kitchen mode-
Cut the onions as you would for piyaz.
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Grate the tomatoes.
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Peel the garlic.
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Mix the three together, then rub them well with olive oil, salt and sugar.
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Peel the aubergines in stripes and score them deeply down the middle.
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Divide the mixture you prepared between the aubergines.
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Arrange them in a pan.
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Add the water.
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Cook over a low heat for 20-30 minutes.30 min
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İmam Bayıldı (Braised Stuffed Aubergines) versions
They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.
| Ingredient | Without frying | Fried |
|---|---|---|
| parsley | — | ✓ |
| pepper | — | ✓ |
| sugar | ✓ | — |
| sugar cubes | — | ✓ |
Fried
serves 5 1 hr 25 min
Fried aubergines filled with a tomato and onion mixture and cooked over a low heat; an olive-oil dish eaten cold.
Open this version