John Myers
Imam Bayildi (stuffed Eggplant with Minced Meat)
The perfect imam bayildi (stuffed eggplant with minced meat) recipe with a picture and simple step-by-step instructions.
- 4 medium-sized Eggplant
- 4 medium-sized Onions, diced or cut into thin rings
- 4 Beef tomatoes, peeled and diced
- 3 Green pointed peppers, finely diced
- 3 Garlic cloves chopped
- 500 g Ground beef
- 1,5 Tomatoes, sliced (for garnish)
- 1 bunch Chopped parsley until smooth
- 200 ml Virgin olive oil
- 1 tsp Sugar
- Salt
- Ground pepper
- Thyme
- For the rice with chickpeas:
- 80 g Chickpeas
- 2 tbsp Butter
- 320 g Rice
- 600 ml Salt
- For the filled pockets:
- Dough:
- 1 packet Fresh yeast
- 200 ml Lukewarm water
- 200 g Natural yoghurt
- 1 tbsp Sugar
- 700 g Flour
- 100 ml Vegetable oil
- 1 tbsp Salt
- Filling:
- 200 g Feta
- 1 bunch Smooth fresh parsley
- Also:
- 2 piece Egg yolk
- 2 tbsp Milk
- To sprinkle:
- Sesame
- Black cumin
- For Havuçlu Yoğurt Salatası (carrot yogurt cream):
- 300 g Solid yogurt or cream yogurt (10% fat content)
- 4 large Carrots
- 1 piece Garlic cloves, pressed
- 3 tbsp Virgin olive oil
- 1 pinch Salt
- 1 tbsp Chopped walnuts, for garnish
- Some fresh mint, for garnish
- Some fresh dill, for garnish
- Put the aubergines briefly in boiling salted water, then pat dry and cut lengthways. Remove the meat and cut into cubes (do not throw away). Briefly fry the ground beef in olive oil. Add onions, garlic, pointed peppers and beef tomatoes. Season to taste with spices and sugar and cook for about 10 minutes; Add the eggplant cubes and add the parsley. Then pour the mixture into the aubergines and bake at 200 degrees for about 20-30 minutes.
- For the rice with chickpeas: Soak the chickpeas in cold water overnight, then cook for approx. 40-45 minutes until soft and place in a sieve to drain. Melt butter in a saucepan, add rice and sauté briefly. Add salted water and cook over low heat for about 20 minutes. Add the chickpeas and finish cooking.
- For the dumplings: mix milk and water. Dissolve the yeast with salt and sugar in the water-milk mixture; Add the oil and yogurt. Add flour and let stand until the dough has risen. For the filling, mix the feta cheese with the parsley. Divide the dough in half and roll out into thin circles; cut 8 parts out of the circles (triangular; like pieces of cake). Fill with the feta mixture and roll up into croissants from the outside. Mix the egg yolks with milk and brush the dumplings with it and sprinkle with sesame or black cumin. Bake at 200 degrees for about 15 minutes until golden brown.
- For Havuçlu Yoğurt Salatası (carrot and yoghurt cream): Peel and grate the carrots and sweat in hot olive oil (on medium heat). Mix the yoghurt with the pressed garlic and season with salt and pepper. Mix the carrots with the yogurt and garnish with walnuts, mint and dill.
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