Imam Bayildi
This traditional Turkish dish comes with the delicate, fragrant flavour of spices and herbs and gives an exotic spin to the humble eggplant dishes.
Chef Vicky Ratnani's Imam Bayildi recipe
Cuisine

- Turkish

Serves

- 2

Cooking Time

-45 Mins

Difficulty

- Medium

Preparation Time

- 15 Mins

INGREDIENTS

  • 1 eggplant
  • 8 to 9 garlic cloves
  • 4 tbsp olive oil
  • 1 cinnamon stick
  • 1 tsp cumin powder
  • 4 blanched and peeled tomatoes
  • salt
  • Cracked black pepper
  • 2 tbsp tomato juice
  • A few parsley leaves
  • Parsley
  • Basil leaves

HOW TO PREPARE IMAM BAYILDI

  1. 1

    Roast the eggplant in an oven after cutting it into two and sprinkling salt and olive oil on it.
  2. 2

    Let it cool and then scoop out the flesh with a spoon.
  3. 3

    Set aside the eggplant skin.
  4. 4

    For the filling, add olive oil to a pan, along with cinnamon stick, finely chopped onion, finely chopped garlic, chopped blanched and peeled tomatoes, cumin powder, salt, cracked black pepper, tomato juice, parsley and sauté? them.
  5. 5

    Add the scooped out eggplant flesh in the pan and mash it with a spoon and mix it well with other spices.
  6. 6

    Put the eggplant skin on a baking tray.
  7. 7

    Stuff it with the prepared eggplant filling and bake it in an oven for 5 10 minutes.
  8. 8

    Garnish it with parsley leaves, basil leaves and serve.
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Vicky Ratnani

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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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