HOW TO COOK STEP BY STEP IMAM BAYILDI (TURKISH DISH)

HOW TO COOK STEP BY STEP 

IMAM BAYILDI (TURKISH DISH)

By: Dr. M. Kamran Amiri

And Living Legend

Ahmad Javed Kamran Amiri

Dated: Wednesday 11^th December 2019

INGRDITENTS

1. 4 medium sized aubergines

2. 3 onions

3. 450 g (grams) tomatoes

4. 3 cloves garlic

5. Salt as needed

6. 5 tablespoons olive oil

7. Stick of cinnamon

8. Generous pinch of sugar

9. 1 tablespoon chopped parsley or coriander

10. 2 tablespoons chopped almonds

STEP BY STEP METHOD

a)      Set the oven at moderately heat (200°C, 400°F gas6).

b)     Bake the aubergines for 15 minutes, turning them frequently, then remove from the oven.

c)      Reduce the temperature to moderate (180°C, 350°F gas4).

d)     Skin the aubergines.

e)      Cut them in half and remove most of the flesh to leave a rim of 2cm/3/4inch width.

f)       Chop the flash.

g)      Peel the onions and cut into rings.

h)     Peel and chop the tomatoes.

i)        Peel the garlic and crush with a little salt.

j)        Heat 2 tablespoons of the oil and fry the onions for 5 minutes.

k)      Add the tomatoes and garlic.

l)        Cover the pan and cook for 5 minutes.

m)   Add cinnamon, sugar, 1 teaspoons salt, parsley or coriander and aubergine flesh and cook for a farther 10 minutes.

n)     Remove cinnamon stick and stir in the almonds.

o)     Grease a baking dish and put the aubergine halves in it.

p)     Fill them with vegetable stuffing, sprinkle with the remaining oil and bake it for 15-20 minutes.

q)     Serves 6.