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Imam bayildi


Long time ago I was curious about this recipe and I wanted to find out if I would faint too. It is a Turkish recipe that means “the Imam fainted” or “Imam Bayildi” in Turkish, because they say that  he was overcome by this delicious meal. I discovered it in a “Coriander – A Book of Recipes” from 1997 in London. It was 2006 when I tried it out and I have to say that it was exquisite. Plus it is made with one of my favourite vegetable. It is not a difficult recipe and smells heavenly. For a special treat and something vegetarian, go into the kitchen and try not to faint.

Imam bayildi

Serves 4

Ingredients:

  • 2 aubergines, halved lengthways
  • 60 ml (4 tbsp)olive oil, plus extra if needed
  • 2 large onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 green pepper, seeded and sliced (or any other favourite colour)
  • 400 g (4 oz) can chopped tomatoes
  • 45 ml (3 tbsp) granulated sugar
  • 5 ml (2 tsp) ground coriander
  • 30 ml (2 tbsp) fresh chopped coriander
  • salt
  • ground black pepper
  • crusty bread, to serve
  • coriander sprigs, to serve

Method:

  • Using a sharp knife, slash the flesh of the aubergines a few times. Place them in a colander, sprinkle the cut sides with salt and leave for about 30 minutes. Rinse well and pat dry. From my experience, there is hardly any juice left and they turn quite dark so rub the flesh of the aubergines with lemon juice after you halved them.
  • Preheat the oven to 190°C, 375 °F, Gas 5.
  • Heat the oil in a frying pan, add the aubergines, cut-sides down and fry for 5 minutes. Remove with a slotted spoon or tongs and place in a shallow ovenproof dish.
  • Add the onions, garlic and green pepper to the pan, with extra oil if necessary and cook for about 10 minutes, until the vegetables have softened.
  • Add the tomatoes, sugar and ground coriander with salt and pepper to taste. Cook for about 5 minutes until the mixture has reduced. Stir in the chopped coriander. Now it smells divine.
  • Spoon this mixture on top of the aubergines. Cover and bake for about 30-35 minutes.
  • Serves it hot with crusty bread or naan bread and Greek-style  yogurt or chilled with just the bread and garnished with coriander springs.

Bon appetite!

Imamul a lesinat


Bine te-am regasit. Azi te invit la un pranz turcesc cu o reteta delicioasa. Nu degeaba se numeste “imamul a lesinat” sau “Imam bayildi”. Legenda spune ca atunci cand a mancat acest fel de mancare, imamul a fost coplesit, probabil ca a si lesinat de placere. Asta da pofta de viata, sa te copleseasca senzatiile mancand ceva. Gatind aceasta reteta, nu am lesinat pentru ca trebuia sa fiu pe picioare dar degustand-o, trebuie sa recunosc ca mi-a placut foarte mult. Si cand ma gandesc ca este si vegetariana si de post, este incredibil de gustoasa. Am cules aceasta reteta din cartea “Coriander – A Book of Recipes”, 1997 de la sectiunea “Vegetable dishes and salads” acum multi ani, prin 2006, in descoperirea mea gastronomica din Londra.

Imam Bayildi

4 portii

Ingrediente:

  • 2 vinete, taiate pe jumatate in lungime
  • 60 ml (4 linguri ulei masline), extra in caz ca mai ai nevoie
  • 2 cepe mari, feliate fin
  • 2 capatani usturoi, zdrobite
  • 1 ardei gras, verde, curatat si feliat (poate fi si alta culoare, dupa preferinte)
  • 400 g conserva rosii taiate
  • 45 ml (3 linguri) zahar
  • 5 ml (1 lingutita) coriandru uscat maruntit (de obicei asta inseamna semintele de coriandru, pisate si nu frunzele uscate asa cum stiu de alte mirodenii)
  • 30 ml (2 linguri) coriandru proaspat, tocat
  • sare
  • piper negru
  • paine
  • frunze coriandru pentru decorat

Preparare:

  • Folosind un cutit ascutit, fa cateva taieturi in vinetele taiate, pune-le intr-o strecuratoare, cu putina sare peste taieturi si lasa-le sa se scurga cca 30 minute. Apoi sterge-le cu un servetel pentru a le usca bine de tot. Din experienta mea, nu am vazut sa se scurga cine stie ce din vinetele taiate, eventual sa se innegreasca putin, asa ca pentru asta merita sa le dai cu zeama de lamaie imediat dupa ce le-ai taiat, sa previi.
  • Incalzeste cuptorul la 190°C, 375°F/ nr. 5 la cuptorul cu gaz.
  • Incinge uleiul intr-o tigaie si prajeste vinetele pentru cca 5 minute, cu partea taiata in tigaie. Scoate-le si pune-le cu taietura in sus de data asta, intr-o tava sau vas de cuptor, cu capac, daca ai.
  • Adauga ceapa, usturoiul, ardeiul gras si ulei, daca e necesar si prajeste-le cca 10 minute, pana se inmoaie. Adauga rosiile, zaharul si coriandrul uscat, sare si piepr. Hm, miroase minunat acum. Coriandul este tare parfumat. Lasa totul pe foc cca 5 minute, pana scade amestecul. La sfarsit adauga coriandrul proaspat tocat.
  • Amestecul astfel obtinut pune-l deasupra vinetelor si acopera vasul cu capac sau hartie de copt/ foaie de aluminiu, in functie de ce ai in bucatarie, important e sa fie acoperit. Introdu minunatia in cuptorul incins si las-o pentru cca 30-35 minute.
  • O poti servi fierbinte cu pita sau paine indiana naan si iaurt grecesc. O poti servi si rece dar fara iaurt de data aceasta, insa nu uita sa o decorezi inainte cu frunze de coriandru.

Pofta buna!

PS: daca legenda e adevarata si lesini si tu de placere, chiar merita sa lesini. 😉