İmam bayıldı – Eggplant | Jerusalem artichoke

Ingredients for 5 servings:

• 4 m.-large eggplant(s)
• 2 pointed peppers, green
• 2 pointed peppers, red
• 250 g vine tomatoes
• 1 large onion(s)
• 2 garlic cloves
• 8 tbsp olive oil
• 1 organic lemon(s), zest and juice
• 1 tsp cumin powder
• 1 tsp pepper
• 1 tsp sugar
• ½ tsp cinnamon powder
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• 1 tbsp harissa
• ½ tsp chili flakes
• Salt
• 2 tsp oregano, dried
• 4 sprigs parsley, flat
• 500 g Jerusalem artichokes (Jerusalem artichokes)
• 2 shallots
• 1 garlic clove(s)
• 1 sprig(s) of thyme
• 200 ml vegetable stock
• 100 ml white wine
• 100 ml cream
• salt and pepper
• lemon juice
• frying oil
• 2 cups rice (Osmanicik)
• 3 cup(s) water, boiling
• 6 tbsp Kritharaki (rice shaped noodles)
• 2 tbsp olive oil
• 3 tbsp butter, salted
• Salt
• Mint leaves
• ¼ red cabbage
• 1 bell pepper(s), green hot
• a few stalks of parsley
• 1 carrot(s)
• ½ jar pomegranate seeds
• some walnut kernels
• 1 tsp salt
• 1 lemon(s), juice
• 3 tbsp olive oil

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

from the show “The Perfect Dinner” on VOX from 28.03.2025

For Imam Bayildı, wash the eggplants, peel them (striped), and cut a slit lengthwise to create a pocket. Place them in salted water to remove any bitterness. Brown the eggplants on all sides in olive oil, then set aside. Finely dice the bell peppers and tomatoes and sauté them in olive oil. Finely chop the onion and garlic. Preheat the oven to 180°C. Sauté the onions and garlic until translucent, then add the lemon zest, cumin, pepper, sugar, and cinnamon. Stir in the tomato and paprika paste, then add the chili flakes, harissa, and tomatoes. Season with lemon juice and braise for 30 minutes. Stuff the eggplants with the mixture and scatter the rest around them. Roast in the oven for 40-45 minutes. Garnish with chopped parsley before serving. Set one Jerusalem artichoke aside. For the Jerusalem artichoke cream, peel and finely chop the Jerusalem artichokes, drizzle with lemon juice. Sauté in olive oil with chopped shallots and garlic. Deglaze with white wine and add the vegetable stock. Simmer for about 35 minutes, until the artichokes are very soft. Optionally, stir in cream and cook for another five minutes. Puree until creamy. Slice the reserved Jerusalem artichokes and deep-fry. Wash the rice until the water runs clear and let it soak in hot water for 30 minutes. Strain. Heat olive oil in a pan and fry the kritharaki until golden brown. Add the butter; once it foams, add the rice and fry for a few minutes. Pour in water, season well with salt, and cook over low heat until the rice has absorbed the water. Let stand for 20 minutes. Roast fresh mint in butter and stir into the rice. For the salad, grate or finely chop the red cabbage. Knead thoroughly with salt, lemon juice, and olive oil. Grate the carrot, finely chop the bell pepper and parsley, and add. Mix everything well. Serve garnished with walnuts and pomegranate seeds. Hüseyin prepared this recipe as a main course on Friday, March 28, 2025, in the show “The Perfect Dinner” – Day 5 of the AIDA special “On the High Seas II.”