Turkish Cuisine with Mediterranean Olive Oil

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Turkish Cuisine with Mediterranean Olive Oil
17 May 2022 813 read times 0 comment

Is eggplant unloved? The imam fainted recipe, which is prepared with the inner mortar of the belly cleft with plenty of onions, garlic and tomatoes instead of minced meat, is very suitable for vegetarians. When it comes to appetizers, a starter with olive oil, the imam loved the eggplant beautification. According to the desire, eggplants can be prepared without frying the imam fainted. You can’t get enough of the flavor. It’s one of the most delicious forms of eggplant! Here is the recipe of the imam fainted with plenty of olive oil!

With a cold glass next to it, with grain of poured rice, it is not enough to eat. You will love this recipe. Then welcome this beauty to your lunch or dinner. We already call your hands health!

  • Persons:
    4 personality
  • Preparation Time:
    30 minute
  • Cooking time:
    45 minute


Ingredients for Imam Bayıldı Recipe
5 custom belt eggplant
3 custom onion
8 tooth garlic
4 custom tomato
4 custom chili pepper
1 tea cup olive oil
2 teaspoon

granulated sugar

2 Cup hot water
1 teaspoon salt
1 teaspoon pepper
For frying eggplants:
2 Cup sunflower oil
For the sauce:
1 custom tomato
1 teaspoon tomato paste
3 tablespoon olive oil


The Trick of the Imam Bayıldı Recipe
Using plenty of onions and garlic in the inner mortar of the imam bayıldı will increase its flavor.

Cooking Suggestion of Imam Bayıldı Recipe
If you want to prepare the Imam fainted recipe in a healthier way; After peeling the peel in a variegated way, bake the aubergines you cut in half in the middle by applying olive oil on them. Then fill it with the onion mortar you have prepared and continue cooking in the oven. You can add the spices you desire with the onion mortar and add sharp pepper slices to the imam bayildis that will enter the oven.

How to Make Imam Bayıldı Recipe?
Without cutting the stems of the aubergines, peel them variegated and leave for about 10 minutes in salted water so that their brackish water comes out.

While waiting for the aubergines, chop the onions into pitas, finely chop the garlic, and chop the peppers and tomatoes into cubes.
In the olive oil you take in the pan, add salt to the onions you have chopped and fry them until they turn pink.

Add the tomatoes, garlic, peppers, granulated sugar and black pepper to the top, then sauté over low heat for about 10 minutes.

Heat the sunflower oil needed for frying in a separate pan and fry the aubergines you have removed from the water and rinsed and dried them nicely.

Pull out the excess oil of the eggplants you have fried with a paper towel and arrange the aubergines side by side in a saucepan with a wide base.
Draw the middle of the aubergines with a knife and open them with your hand like a pocket. Fill the prepared bulbous inner mortar in the middle of the eggplants.

Add 2 cups of hot water to the saucepan and cook over low heat with the lid closed for about 20 minutes. At that time, take the olive oil necessary for the sauce in a separate pan and fry it well with a little salt and add the tomato paste on top, turning it into a sauce.

To serve, place the sauce on a plate, place the imambayildi warmed at room temperature on top, and serve. Depending on the desire, you can also sprinkle chopped parsley on top.

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