How to Make Imam Bayildi – the “Fainting Imam” Dish

If you’re looking for an authentic and delicious vegetarian meal, this is it! Imam Bayildi is a classic Mediterranean dish of slow-roasted stuffed eggplant. It’s a staple of Turkish cuisine, and its rich, complex flavor makes it easy to see why it’s so beloved. I’ll guide you through the process of making this amazing dish.

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Hello, welcome back to my channel. Today I’m going to show you how to make this. So today we’re going to be cooking imam bald. Uh there is a funny story behind this dish. The Imam, a very important person back in the day, ate so much of it that he fainted and hence the name Imam Ba, the Imam fainted. So today, me and my mom went to one of the local markets to buy some fresh ingredients from the local producers. Everything here is natural, locally grown, and organic. All right. So, the dish is very simple in terms of ingredients. As you can see, we don’t have a lot of stuff. We have an eggplant, a tomato, onions, garlic, and a few simple spices such as paprika, whole black pepperc corns, and we’re also going to use some salt and pepper. What is the first step? The first step is to cut the eggplant into slices. When the eggplant is cut into slices, we have to salt it very well. lava. When the eggplant is salted very well, you have to rest it for 1 hour. All right. So, it’s been an hour. The eggplant was rested with the salt. And now, what are we going to do? Step number four is to wash the eggplant from the salt and dry it with paper towel. So, I have the pan here with some oil, and I’m heating up the oil, and we’re going to lightly fry the eggplant. First, we lightly fry both sides of the eggplant. And we do this to all the eggplant. When the eggplant is ready, we rest it on the paper towel and we fry the next batch with layers of paper towel in between. So this is the last of the eggplant and we’re just going to put it on top of the paper towel where as you can see we have layers of paper towel and eggplant. The next thing that we have to do is peel the onion and the garlic. Now, keep her gent. And now we’re cutting the tomatoes. When the onion becomes translucent, we have to add the garlic. After that, we have to add the black pepperc corns. And now we just have to add the tomatoes. Now we have to season the tomatoes with salt and paprika. And we have to cook them for about 10 minutes. The next step is put some of the sauce on the bottom of the baking dish. Make a layer of eggplant and then cover it with sauce and make another layer of eggplant until the baking dish is full. And we put the remaining sauce on top of the eggplant. Now the dish is ready to go in the oven. Now we’re putting it in the oven where it will remain for 1 hour. And after the hour, we’ll see if we need to cook it more. So this is what the dish looks like after 1 hour in the oven. And I think it doesn’t need any more baking. So it’s ready to serve. All right, trying the imam bald. Absolutely amazing. Thank you very much for watching and I’ll see you on the next one.