It is a Turkish stew prepared with a mix of different vegetables, primarily with eggplant and zucchini, cooked in a traditional clay dish. Imam Bayildi means “the Imam fainted, or swooned”. I adapted the recipe for regular stovetop cooking, so it could not be easier. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, Print Recipe. https://www.abelandcole.co.uk/recipes/turkish-aubergine-bean-stew Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Bring back to the boil, turn down the heat, cover and simmer for 1 hour, stirring now and then. Imam Bayildi. Although it may seem exotic, it is very much like a French ratatouille, which you may have eaten before. Stir in the garlic, baharat and cinnamon and cook for 1 min. This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. Yum! Stir in the It’s a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers). Stir in the tomatoes, tomato purée, wine, herbs and some seasoning.

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