Imam Bayildi & Haydari Dip

Imam Bayildi is a Turkish eggplant dish. Chef Ranveer Brar shares a recipe for this dish in which the eggplant is covered with a delicious mixture of onions and tomatoes cooked in olive oil. The eggplant is tender and crispy, and the stuffing is flavourful.
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Serves

1-2

Cooking Time

30 Min

Meal Type

dips

Preparation Time

15 Min

Difficulty

Medium

INGREDIENTS

  • For eggplant
  • 1 large eggplants
  • water
  • salt
  • olive oil frying
  • one pinch nutmeg.
  • For making imam bayaldi
  • 2 tbsp olive oil/jaitun ka tel
  • 1 tbsp garlic
  • 1 onion
  • 2 tomatoes
  • 1 tbsp pine nuts
  • 1 tsp castor sugar
  • 1 tbsp hung curd
  • 1 tbsp cream cheese
  • 2 tsp processed cheese
  • 1 tbsp dill leaves(chopped)/ shepu
  • 2 garlic clove
  • 1 tbsp chopped parsley

PREPARATION

  1. 1

    In a bowl, add salt as per taste, water and dip the eggplants into it.
  2. 2

    Squeeze the water out of eggplant and add it in the bowl.
  3. 3

    In a heated pan, add olive oil, chopped garlic and saute. Add chopped onion and fry it.
  4. 4

    Add chopped tomatoes and toss it. Add water and mix.
  5. 5

    Shallow fry the eggplant in a pan.
  6. 6

    Add the fried eggplant in a tray.
  7. 7

    Add grated nutmeg. Add the tomato mixture, caster sugar, pine nuts and bake it in the oven at 160'C for 20 minutes.
  8. 8

    In a bowl, add hung curd, cream cheese, processed cheese and mix it well.
  9. 9

    Add dill leaves, parsley leaves, grated garlic and mix it well.
  10. 10

    Add the eggplant on a plate. Garnish with herbs, olive oil and the dip.
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