How To Cook Original Turkish Recipes For Imambayalda - Recipe

Imambayaldi is a dish of Turkish cuisine that is prepared quickly and easily. Represents stuffed eggplants with tomatoes, carrots, onions and garlic. Season with parsley, celery, lemon, bay leaf or other herbs and spices. Fry the vegetables and bake in the oven. Eggplants can be replaced with zucchini or other vegetables. The appetizer is consumed both hot and cold. Its name "imambayalda" comes from Turkish and means "imam fainted" (out of admiration). It is believed that I have (spiritual guide), trying for the first time the dish, fainted with admiration.

Here are some tried and tested recipes to see how delicious the dish actually is.

An original recipe for imambayalda

• 4 eggplants
• 6 tomatoes, grated
• 5 onion heads, chopped
• 2 carrots, grated
• 1 stalk of celery, grated
• half a lemon
• 1 bay leaf
• parsley
• pepper
• 1/2 teaspoon oil
• salt to taste

Remove the top of the aubergines and remove the soft inside.

Heat the oil and fry the onion in it until golden. Add the carrots, celery, tomatoes, eggplant, garlic and parsley. Pour a little water, put the bay leaf and saute for 5 minutes. Fill the carved aubergines with the resulting mixture. Place a few slices of tomato on top of the vegetables and bake in a preheated 190 degree oven for 25 minutes or until done.

Serve hot or cold.

Imambayald with peppers and walnuts

• 500 grams of eggplant
• 300 grams of tomatoes
• 400 grams of sweet green peppers
• 150 grams of onions
• 600 milliliters of oil
• 100 grams of walnuts
• a few cloves of garlic to taste
• fresh coriander
• salt to taste

Peel the aubergines so that you get a zebra pattern on their surface. Cut into circles and sprinkle with plenty of salt. Leave to stand for 30 minutes until they release their juice (this will remove the bitterness). Then wash and dry them.

Heat oil in a pan and fry the aubergines in it. Remove the finished on paper, which will absorb excess fat. Fry the peppers, which you have previously cut into small pieces. Also take them out on paper. It's time for the onion, first cut it into circles and then fry. Only the tomatoes remained. Cut them into large pieces (no need to peel them in advance) and fry for a short time.

It's time to shape the dish. In a suitable bowl, place a row of aubergines, sprinkle with crushed or finely chopped garlic, crushed walnuts and chopped fresh coriander. Followed by peppers, again garlic, walnuts and coriander. Continue with tomatoes, eggplant, garlic, peppers and so on until the products run out.

You can serve the dish both hot and cold.

Turkish imambayalda with minced beef (karnyaryak)

Eggplants are one of the most popular and common ingredients in Turkish cuisine. So it is with beef. When you combine the two ingredients in the same recipe, you get an extremely tasty and fragrant dish. The popular dish with eggplant and beef in Turkish cuisine is called "Karnyarak". It is similar to imambayalda, but is prepared with meat.

• 1.5 kg of elongated aubergines
• 2 cups oil (for frying)
• 4 tablespoons olive oil
• 3 onions
• 7 tomatoes, peeled and diced *
• 3 green peppers (red or other)
• 800 grams of ground beef
• 3 tablespoons tomato paste
• 2 cloves garlic, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 bunch fresh parsley

Using a vegetable peeler or a sharp knife, peel the aubergines from end to end, alternating strip with peel and strip without, stripes should be obtained. Allow the aubergines to soak in salted water while you prepare the remaining ingredients.

Heat olive oil and fry onions in it until soft. Reduce heat, add minced beef and fry, stirring often, until lightly browned. Then add the diced tomatoes and continue stirring. Season to taste, add the garlic and mix well. Sprinkle with parsley and continue cooking for another 2-3 minutes, then turn off the heat and set the mixture aside.

Drain the aubergines and dry them with a paper towel. Heat oil in another pan and fry them in it until soft, then remove on paper to drain off excess fat. Arrange the fried aubergines next to each other in a pan. Using a knife, make an incision from end to end of each eggplant and carefully shape a hole so that it turns out like a boat. Fill the aubergines with the beef mixture. Cut two tomatoes into thin slices and place on the stuffed aubergines. Do the same with the peppers.

Mix the water with the tomato puree and pour the resulting mixture into the pan with the aubergines. Bake the delicious imambayalda for about 30 minutes in an oven preheated to 200 degrees. Refrigerate for a few minutes before serving.

* You can replace fresh tomatoes with canned ones. Drain their juice before adding them to the minced meat.

Lazy imambayald with zucchini

Necessary products:

• 3 stalks of leeks, cut into circles
• 2 cloves garlic, chopped
• 1 large zucchini, cut into cubes
• 3 large diced tomatoes
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons water
• 3 tablespoons olive oil

How to prepare imambayalda with zucchini:

• Heat olive oil and fry leeks and garlic, stirring often. Add the zucchini, cook for another 2 minutes and pour in the tomatoes, parsley, sugar, salt, lemon juice and water. Fry until the vegetables are soft. Serve hot, warm or at room temperature.

Necessary products:

• 5 medium-sized zucchini, cut lengthwise
• 3 onions, cut into circles
• 5 cloves garlic, chopped
• 3 tomatoes, cut into cubes
• 1/3 tea cup olive oil
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon paprika (sweet or hot), optional
• 1/2 bunch fresh parsley, chopped
• 1/2 bunch dill, chopped

How to prepare imambayalda with zucchini:

• Cut the zucchini in half lengthwise and remove the inside so that they form boats. Place them in a wide bowl with the carved part facing up.
• Heat olive oil and fry onion and garlic in it until soft. Add the tomatoes, sugar, salt and pepper. Cook for 5 minutes, stirring often. Add parsley and dill. Fill the zucchini with the resulting mixture. Pour 1 cup of water into the pan, bring to a boil, then cover and simmer for 30 minutes.
• Sprinkle with dill and parsley and serve the finished dish imambayaldı with zucchini hot or cold.
• It goes well with rice or bulgur and yogurt.

Enjoy your meal!