Turkish stuffed eggplants recipe (imam bayldi)
- Cuisine: Turkish
- Serves 6
At the restaurant, David drizzles the eggplants with a spiced yoghurt, which includes paprika, cumin, cinnamon and cloves.
Ingredients3 large eggplants, quartered lengthwise
Plain flour, to dust
Vegetable oil, to deep-fry
60ml (¼ cup) extra virgin olive oil
Natural yoghurt and shredded spring onion, to serve
8 spring onions, thinly sliced
4 garlic cloves, crushed
3 large vine-ripened tomatoes, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sweet paprika
1 tbsp tomato paste
½ cup coriander leaves
¼ cup firmly packed dill leaves, chopped
PreparationTo make the filling, combine all ingredients in a bowl. Season with salt and pepper.
Place eggplants in a large bowl with flour and toss to combine. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 6, gently drop eggplants into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened. Remove with a slotted spoon and drain on paper towel. Allow to cool.
Preheat oven to 210°C. Turn eggplants skin-side up and press lightly to flatten slightly. Using a small, sharp knife, make an incision lengthwise down the centre of the eggplant, about three-quarters of the way through to open it up.
Place eggplants on a greased oven tray and spoon filling down the centre of each. Drizzle with oil and cook for 20 minutes or until eggplant is softened. Serve drizzled with yoghurt and shredded spring onion.
DRINK Gaia Notios Agiorgitiko red wine, Nemea, Greece
As seen in Feast magazine, Issue 11, pg96.
Photography by Alan Benson and Jason Loucas
If you enjoyed this Turkish stuffed eggplants recipe (imam bayldi) then browse more Turkish recipes, vegetarian recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 89 Turkish Restaurants.
|2.||Turkish Pide House||Jamison|
|4.||Efes One Turkish Restaurant||Albion|
|6.||The Kilim Turkish Restaurant||Richmond|
|8.||Sahara Turkish Restaurant Burwood||Burwood|
|10.||Merhaba Turkish Cuisine Restaurant||Auburn|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
If you are deep frying and do not have a thermometer, you can test if the oil is ready by dropping a cube of crustless white bread in the oil. If the oil is hot enough the bread should be golden brown in about 60 seconds.
Part of many women’s education in South East Asian countries is the art of creating pretty and colourful garnishes for meals with fruit and vegetables.