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IMAM BAYELDI - AN OTTOMAN RATATOUILLE
An Ottoman (Turkish) dish of a roasted eggplant filled with ratatouille.
As the story goes, the dish was so delicious that the Sultan fainted dead away
A Turkish favorite and one that vistors to Turkey will remember.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4-6
• 2 medium round eggplant
• 1/4 chopped Armenian or Italian parsley (Flat leaf variety])
• 2 red onions sliced in rounds
• 2 red, green or gold bell pepper sliced in rounds
• 1 large tomato sliced in rounds
• 2 cloves garlic (crushed)
1 tablespoon chopped fresh mint leaves
• 1 teaspoon chopped fresh basil leaves
• 1 15 oz can tomato sauce or crushed tomatoes
• 1/2 cup extra virgin olive oil
Slice the eggplant into 1/2 inch rounds (do not peel) ••
2. Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat. Squeeze the
rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry. Dip rounds quickly
into olive oil to coat letting excess run off. Place on a baking pan and bake in a preheated 450º degree
oven until lightly browned.
••Alternative eggplant preparation
Cut the eggplants in half, and brush the cut sides heavily with olive oil. Place in a baking pan and bake
in a 400º oven until the tops are browned and the insides of the eggplant are quite soft. Let cool and
scoop out the eggplant while leaving a thickness of the shell at about 1/2 inch. Add the scooped out
pieces of eggplant to the other vegetables and fill the shells with the vegetable ratatouille.
3. In a sautè pan, carefully and lightly, saute the onions, peppers and garlic in olive oil. Add the
tomatoes, basil, mint and parsley and saute for a few minutes more.
4. Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant
rounds and pour tomato sauce sparingly over the top. Place in a 375º degree oven for and additional
5. Remove, cool to room temperature. Served warm or at room temperature.
I like to drizzle extra virgin olive oil over the top just before serving. It gives the eggplant a rich flavor.
NOTE: THE VIDEOS BELOW MIGHT BE OF HELP EVEN
THOUGH THEY ARE NOT IN ENGLISH. THE EGGPLANT IS FRIED INSTEAD OF BAKED.
VIDEO (1) 1ST HALF
VIDEO (2) 2ND HALF
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