Imam Bayaldi (Stuffed Eggplant) Recipe

Posted on
 The name of this famous Turkish dish implies it was so good that Imam Bayaldi (Stuffed Eggplant) Recipe

By Ana Sortun April/May 2015 Issue

Servings: 8 as a side dish; 4 as a main course

The name of this famous Turkish dish implies it was so good that “the imam fainted.” I hope you won’t keel over, but you’re sure to delight in the contrast of colors, flavors, and textures in this hearty dish. Enjoy it as a main course with rice or as a side dish for grilled fare.

Ingredients

4 small Italian eggplants (about 2 lb.)
10 Tbs. extra-virgin olive oil
Kosher salt
2-1/2 lb. tomatoes, halved
1 large sweet onion, diced (about 2 cups)
1 medium green bell pepper, diced (about 1 cup)
1/2 cup finely chopped cauliflower
1 Tbs. finely chopped garlic
1/2 cup finely chopped fresh flat-leaf parsley; more for garnish
1 tsp. finely chopped fresh oregano or 1/2 tsp. dried Aleppo pepper or crushed red pepper flakes
3 oz. (about 3/4 cup) crumbled feta; more for garnish

Preparation

Position a rack in the center of the panggangan and heat the panggangan to 375°F.

Halve each eggplant lengthwise and place cut side up on a large rimmed baking sheet. Season the cut sides with salt and brush very generously with 4 Tbs. of the oil. Flip the eggplant over and roast, cut side down, until very soft, about 35 minutes. Set aside until cool enough to handle.

Meanwhile, grate the cut sides of the tomatoes on the large holes of a box grater. Discard the skins. Drain the pulp in a fine-mesh sieve, stirring occasionally, until most of their liquid has strained through, about 20 minutes.

Heat 3 Tbs. of the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the pepper, cauliflower, and garlic; cook, stirring occasionally, until the vegetables have softened somewhat, another 5 minutes. Remove from the heat. Stir in the tomato pulp, parsley, and oregano, and season to taste with pepper and salt. Stir in the feta.

Using a spatula, flip the eggplant over. With a slotted spoon, divide the filling among the eggplant, using the spoon to gently push the filling into the flesh. Drizzle with the remaining 3 Tbs. oil and bake until hot, about 10 minutes. Sprinkle with more crumbled feta and parsley, and serve.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *