Imambayaldi Recipes
The culinary cousin of this dish is, of course, the Turkish Imam Bayildi. In 'real greek food', which he co-authored with food writer Charles Campion, Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) informs us that while "versions of this dish have become something of a favourite with fashionable chefs" Greeks have in fact "been enjoying it for years..." This is Theodore Kyriakou's Greek version of this recipe, which I am posting for the 2005 Zaar World Tour. The preparation and cooking times below do not include the standing time for the eggplant after it has been salted. I have posted several of Theodore Kyriakou's other recipes.
Recipe From food.com
Provided by bluemoon downunder
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 10
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- Peel half the skin off the aubergines, so they resemble a zebra pattern. Salt generously and set aside for half an hour.
- Meanwhile, make the stuffing. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the onion until softened, but not browned, 8-10 minutes. Stir regularly. Add the garlic and fry for another minute, stirring constantly, taking care not to burn the garlic. Add the tomatoes and Aleppo pepper (if using). Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Stir every once in a while to ensure nothing catches at the bottom. Add the flat-leaf parsley and some salt and pepper. Take off the heat.
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- Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. The incision should not pierce through the bottom of the aubergines.
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- Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
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