How to prepare imam bayaldi in Armenian for the winter?

Friends, today on our table there is a dish from the East - this is a wonderful recipe for imam bayalda in Turkish.

Having visited eastern countries, delicious and exquisite works of culinary art always remain in the memory: kebab, pilaf, shurpa, halva, all kinds of sweets. It is not without reason that a large number of oriental recipes have spread throughout the world and become part of other national cuisines. The eggplant dish “Imam Bayaldy” is no exception.

Fried eggplants with meat in a frying pan

It is a vegetarian dish of eggplants stuffed with a mixture of onions, tomatoes and the eggplants themselves. Other vegetables are also often added to taste: carrots, sweet and bitter peppers, zucchini...

Marinated eggplants with mushrooms: a recipe for a quick and tasty snack

At the same time, lovers of protein foods can add any meat or minced meat to the filling of a traditional recipe. The dish is not fatty, because the eggplants in the recipe are baked, and a small part is fried in a small amount of vegetable oil. This simple Turkish vegetable dish is easy to prepare at home and tastes equally good hot or cold.

Imam Bayaldi - the most delicious Turkish recipe

Imam bayaldi is a famous dish of Turkish cuisine, which translated means “the imam fainted.” And as many probably know, the recipe almost always begins with a touching story about the imam, who fainted from the great taste.

The legend explains the name by saying that the spiritual teacher (imam) tasted eggplants prepared in this way and, amazed by the incomparable taste of the dish, lost consciousness. So he was shocked by the magnificent taste of the food.

Ingredients:

• Eggplants – 2 pcs.
• Carrots – 1 pc.
• Sweet bell pepper – 1 pc.
• Onions – 1 pc.
• Hot pepper – 1 pc.
• Tomatoes – 2 pcs.
• Garlic – 1 clove
• Cilantro and parsley - several sprigs each
• Salt - to taste
• Ground black pepper - to taste
• Vegetable or olive oil - for frying

Ingredients for “Imam Bayaldy”

The set of vegetables for cooking is standard, but each housewife, taking into account the taste preferences of her family, adds some additional components or changes the amount of spices. If desired, bell pepper is added; it must be sautéed along with the onion. In addition to green onions, add parsley and cilantro. From spices you can add coriander, paprika, black pepper, curry.

• eggplants – 3 kilograms;
• onion – 700-800 grams;
• salt;
• tomatoes – 500-600 grams;
• garlic – 4-5 cloves;
• chili pepper or jalapeno – 30 grams;
• green onions - a bunch;
• oil for frying – 130-150 milliliters.

How to cook Turkish eggplant dish?

Step-by-step preparation:

1. Wash the eggplants and dry them with a paper towel. Cut it in half lengthwise, along with the stalks, so that when baking the vegetable does not become deformed and retains its “boat” shape. Carefully remove the pulp from the vegetable.

   Note: Mature and old eggplants usually contain bitterness that needs to be removed. To do this, sprinkle the chopped fruits with salt and leave for half an hour. When droplets of moisture form on the surface of the pulp, rinse the vegetables under running water. Young milk eggplants do not contain bitterness. You can also not remove it if the bitterness is piquant

2. Peel carrots and onions, and remove seeds from sweet peppers. Cut the vegetables, tomatoes and eggplant pulp into medium-sized cubes.

3. Heat vegetable oil in a frying pan and add carrots and onions. Sauté the food, stirring occasionally, until golden brown.

4. Add eggplants, sweet and bitter peppers to the pan. Stir and continue frying over medium heat.
   Read also:  How to fry salmon milk in a frying pan? How to fry salmon milk deliciously.
5. Add tomatoes and chopped herbs to the vegetables. Season with salt and ground black pepper.

6. Stir and continue preparing the eggplant filling for another 5 minutes.

7. Place the prepared eggplant “boats” on a baking tray.
8. Fill the eggplants with the prepared filling.

9. Place the eggplants in a preheated oven at 180 degrees and bake for 30 minutes. Serve the prepared imam bayaldy appetizer on its own or with any side dish.

I wish everyone bon appetit!

How to prepare imam bayaldy

1. Typically, classic oriental recipes contain sun-dried tomatoes. Most often, due to the unpopularity of this product in our country, sun-dried tomatoes are not used, but are replaced with tomato paste. But if you really want it, sun-dried tomatoes are easy to make at home. You can do it in the oven, or even easier in the microwave. Cut the tomatoes into 8 wedges, remove the seeds and the green root. Lightly salt and pepper. Grease with olive oil and place in the microwave at full power. Wait up to 10 minutes until most of the moisture has evaporated from the tomato slices.

Eggplants, tomatoes, peppers, onions and garlic

Onions, garlic, peppers - peel, wash, remove all unnecessary and inedible

Finely chop the onion and fry in olive oil until soft

Add finely chopped bell pepper

Simmer everything covered for 15 minutes

Wash medium-sized eggplants and wipe dry. Make a longitudinal, deep, 23-thick cut and use a teaspoon to remove all the seeds and pulp of the vegetable.

Brush eggplant with olive oil

Place in the oven for 30-40 minutes or just in the microwave for 15 minutes

Armenian recipe

Imam bayaldy (an Armenian recipe that can be prepared for the winter) is considered one of the most desirable vegetable salads on the festive and everyday table.

Ingredients

To prepare a flavorful snack, you need to prepare the following components:

• 3 kg of ripe fresh eggplants;
• 700-800 g onions;
• 500-600 g of sweet, fleshy tomatoes;
• 100 ml olive or refined vegetable oil;
• 1-2 whole heads of garlic;
• 1-3 pods of hot hot chili pepper;
• 1 bunch of fresh green onions;
• 2 tbsp. l. salt.

Step-by-step cooking process

To prepare this dish you will need time and patience.

1. First you need to wash and dry the eggplants, remove the stalks, and then use a sharp knife to cut the fruits lengthwise into thin long slices.
2. After this, the pieces need to be salted and set aside for 30-40 minutes to remove the bitterness and excess moisture, then dry the slices with a paper towel.
3. Now you need to fry each slice in oil on both sides until light golden brown. It is convenient to do this in small batches, transferring the finished eggplant pieces onto a wire rack to drain off excess oil.
4. Then you need to fry the peeled and chopped onions in half rings in a deep frying pan or saucepan until lightly caramelized.
5. Washed fresh tomatoes should be blanched in boiling water to make it easier to remove the skin. After this, it is necessary to remove the hard part of the fruit and grind the pulp with an immersion blender or through a meat grinder, and then pour the tomato puree into the frying pan with the onion and simmer over medium heat for 10-15 minutes.
6. Peeled garlic must be passed through a press or crushed in a mortar, and then added to the tomato sauce.
7. Hot pepper pods must be peeled from stalks and seeds, cut into small cubes and placed in the sauce.
8. Then you should chop the green onions and add them to the saucepan with the rest of the ingredients, simmer the mixture for another 5-7 minutes, after which you can turn off the heat.
9. To prepare for the winter, place the fried slices in sterilized jars, then pour the prepared hot tomato sauce over the eggplants, close with lids, turn upside down and wrap in a warm blanket. To consume the dish immediately, you need to allow time to brew and cool slightly.

Imam bayaldi in Armenian for winter

Legendary vegetable salad! Try cooking! It wouldn’t be a bad idea for Imam to prepare bayaldy in Armenian for the winter. This is a very tasty spicy salad. The main ingredient in it is eggplant. When combined with other vegetables, you get an incredibly tasty mix! Recipes for this oriental dish may vary. There are versions of imam bayalda from Turkish and Greek cuisine. They have some differences, but basically they always turn out delicious!

1. home
2. Best Recipes
3. Recipe categories
4. Imam bayaldi in Armenian for winter

Total:

Cooking time: 1 d 3 h

cooking method

1. Wash the eggplants under running water. Cut off the ends on both sides. Cut the eggplants lengthwise into slices. If the vegetables are long, then you can cut these plates in half. This makes it easier to place them in a jar. And if the eggplants are small, then leave the slices whole.

2. Place the eggplants in a bowl, generously salt them, and add water. Leave for 40 minutes. During this time, the eggplants will give up excess moisture and their inherent bitterness. After the specified time has passed, take out the eggplants. Dry each piece with paper towels.

3. Pour vegetable oil into a frying pan. Heat over medium heat. Then fry the eggplants in batches. Every piece on both sides. The eggplants should be properly browned.

4. Peel the onions. Cut it into cubes or strips, as desired. Fry in vegetable oil. Wash the tomatoes and place them in a bowl. Make a cross-shaped cut on the skin of each tomato and pour boiling water over the tomatoes. Leave for 2 minutes. Then transfer to a container with cold water.

5. After the manipulation, remove the skin from the tomatoes. Grind the pulp using a blender. Place the tomato pulp in the frying pan with the onions. Peel the garlic and pass it through a press. Place the garlic in the pan after the tomatoes.

6. Wash the green onions and chop them finely. Cut the chili pepper into small cubes. Place the greens and chili in the pan. Simmer for five minutes. Then turn off the fire.

7. Place the eggplants in pre-sterilized jars. Pour sauce from the frying pan. Close with lids. You don’t have to roll up one jar, but leave it for testing. How could we do without this?!

8. Turn the blanks upside down and insulate them with a blanket. Let it cool for a day. And then we transfer it to a permanent storage location.

Armenian recipe for imam bayalda for the winter and step-by-step cooking process

The national snack Imam Bayaldi is prepared according to an Armenian recipe for the winter from eggplants. Vegetables are cut lengthwise into two halves and filled with filling. The dish is distinguished by its ease of preparation, originality and high taste characteristics.

• 1 Specifics of preparing an Armenian dish
• 2 Necessary ingredients for “Imam Bayaldy”
• 3 Sterilize jars for preservation
• 4 Recipe and step-by-step preparation
• 5 Conditions and periods of storage of the finished product
• 6 Serving rules

Specifics of preparing Armenian dishes

When preparing the Armenian dish imam bayaldi, you need to take into account a number of nuances in order to achieve good taste.

Subtleties include the following:

1. When peeling eggplants, the skin is removed in strips 1 cm wide. As a result, light and dark areas alternate on the surface.
2. The greens are cut very finely so that they release their aroma better.
3. Only finely chopped onions are fried, and the garlic is passed through a press.

Necessary ingredients for “Imam Bayaldy”

Depending on your taste preferences, you can use different ingredients for filling eggplants. In this case, we can highlight a basic set of ingredients, which includes:

• eggplants and tomatoes;
• onion;
• garlic cloves;
• greenery;
• salt and black pepper;
• vegetable oil.

Sterilizing jars for preservation

Sterilization of jars is carried out in several ways. Most often, containers are sterilized in a steam bath. To do this, pour water into the pan, bring it to a boil, and place a colander or wire rack on top, on which dry jars are placed neck down. Keeping the container in a water bath for 15-20 minutes is enough to destroy all microorganisms.

To sterilize jars in the oven, you need to place them inside and heat them at a temperature of 100-110 degrees. The average duration of sterilization in this way is 20 minutes, regardless of the volume of the container. After completing sterilization, the jars are left in the oven for a few minutes so that they have time to cool a little. You need to remove the containers with a dry towel, otherwise a temperature difference will occur and the glass may burst.

Recipe and step-by-step preparation

By following the step-by-step recipe, you will be able to prepare a delicious preparation in the Armenian style. To prepare, perform the following list of actions:

1. Clean eggplants are removed from the stalk and the peel is cut off in strips.
2. Vegetables are cut lengthwise into two parts, placed in salt water and left for 20-30 minutes. This action helps eliminate bitterness.
3. A small incision is carefully made on each half of the fruit, avoiding damage to the base.
4. Wipe the vegetables with a paper towel to remove excess moisture and fry on both sides.
5. Finely chopped onions are fried in vegetable oil, garlic is passed through a press, and the greens are chopped.
6. The tomatoes are scalded to remove the skin and cut into cubes.
7. All ingredients for the filling are mixed and distributed inside the eggplants, then placed in a saucepan, add a little water and simmer over low heat for 30-40 minutes.

If you need to preserve a dish for the winter, then the eggplants are placed in sterilized containers. To preserve the workpiece, marinade is poured inside.

Conditions and periods of storage of the finished product

Immediately after cooking, containers with vegetables are wrapped in thick cloth, turned over and left to cool naturally. Next, the blanks are transferred to a permanent storage place, for example, a closet or cellar. To preserve the taste and aroma characteristics, you need to store the products at a temperature of about 0-5 degrees and a humidity of 75-90%. It is important that containers with eggplants are not exposed to direct sunlight, since such exposure can cause them to deteriorate.

Serving rules

When serving the dish, it is recommended to generously sprinkle the eggplants with chopped fresh herbs. Also, a national sauce with an original taste will be a good addition to vegetables. Most often, the dish is served with Norsharab sauce, obtained by thickening pomegranate juice. If you prefer a simpler taste, you can do without additional ingredients. The imam bayaldy appetizer is considered self-sufficient, but if desired, you can add lettuce leaves and various vegetables to it.