Imam Bayaldi Recipe Recipe Kit Recipe

About this recipe

Savor the rich and aromatic flavors of traditional Turkish cuisine with our Imam Bayaldi Recipe Kit. This vegetarian delight features tender eggplants stuffed with a savory mix of onions, garlic, tomatoes, and fresh herbs, all baked to perfection. Perfect for a wholesome dinner or a special gathering, this dish is a treat for the senses. Order now on the AnyFeast app or website and bring home the taste of Turkey!

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Biona Organic Whole Cherry Tomatoes
• 25G Natco Mint
• ( Daylesford Organic Aubergine
• 400G Trs Italian Plum Peeled Tomatoes 400G
• 250 Ml Trs Lemon Juice 250Ml
• 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. Wash the organic aubergines and cut them in half lengthwise. Scoop out some of the flesh to create a hollow but leave enough to keep the shape intact.
3. 3. Finely chop the scooped-out aubergine flesh, onions, garlic, tomatoes, mint, and parsley leaves.
4. 4. In a pan, heat some rapeseed oil over medium heat. Add the chopped onions and garlic, and sauté until they become soft and translucent.
5. 5. Add the chopped tomato and aubergine flesh to the pan, and cook until the mixture becomes soft and slightly caramelized.
6. 6. Stir in the chopped mint and parsley, then season the mixture with salt to taste.
7. 7. Fill the hollowed aubergine halves with the cooked vegetable mixture.
8. 8. Place the stuffed aubergines on a baking sheet and drizzle them with a little rapeseed oil.
9. 9. Cover the aubergines with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the aubergines are tender.
10. 10. Remove from the oven and let them cool slightly before serving. Enjoy your delicious Imam Bayaldi!