Imam baildi

photo 1 (3)
 This recipe is nothing special or complex, but as a vegetarian I like cooking traditional Greek recipes with only difference, leaving out the meat.
The original recipe comes from Turkey and the name imam baildi comes from the saying that when the Imam (Ιμάμης) first tasted the dish fainted (=mpaildise, μπαϊλντησε), thus imam baildi! The original recipe includes frying the aubergines or not even mixing the insides of the aubergines with the onion, tomato etc. but I prefer mixing everything together for extra smell!
Medium difficulty, around 2h
 INGREDIENTS (around 4 people)
  • 4 aubergines
  • 3 onions cut in long thin pieces
  • 1 garlic glove cut in very small pieces
  • 100gr mushrooms
  • Tomato sauce
  • 4 slices of gouda cheese
  • Parsley
  • Dill
  • Some olive oil
  • 1 small glass of red wine
  • 1 tea spoon of sugar or 1 table spoon of ketchup
  • Salt & pepper
  • Paprika
  • Dried basil
  • Oregano
 INSTRUCTIONS
collage
1. Cut the aubergines in half & leave them in water with salt for 20min to get rid of their bitterness
2. Drain the aubergines until they are completely dry, put some olive oil on them & grill them in 220oC until they are completely done (around 30min)
3. Take the inside of the aubergines out and leave the latter on the side
4. Saute the onions together with the garlic glove until golden (around 10min), add the mushrooms & the insides of the aubergines
5. Pour the red wine once they all become a bit sticky
6. Add the tomato sauce, the sugar/ketchup, the parsley, the dill, salt & pepper, the basil, the organo and the paprika
7. Let it boil for around 30-40min until it has absorbed the liquid parts
8. Fill in the empty aubergines with the sauce, put half of the cheese slice on top
and put it in the oven in 200oC for around 30min (depending on the oven, this can vary)
 afiyet olsun!

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