2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Turkish cuisine is a unique symbiosis of different flavors and ingredients. In it the main place is occupied by vegetables, which besides being a side dish are often accepted as a separate dish. One of the most striking examples of a traditional Turkish dish is Imambayaldi - eggplants stuffed with onions, tomatoes and garlic.
Imambayalda
Necessary products: 5 eggplants, 1 bunch parsley, 500 ml oil, 50-60 g olive oil, 3 cloves garlic, 5 tomatoes, 5 green peppers, 5 onions, lemon juice, sugar for sprinkling
Method of preparation: The green rind of the eggplant stalks is removed. Their bark is peeled in strips. Make an incision longitudinally in the middle. Eggplants are salted, soaked in water and left to stand for 10 minutes.
Cut the onion into strips. Peel a squash, grate it and chop finely. Chop the garlic. Heat the olive oil in a deep saucepan. Fry the onion and garlic in it. When soft, add peppers and tomatoes. Allow to simmer for 1-2 minutes, then sprinkle with salt. Add 1 tsp. water and simmer for another 20-25 minutes under a lid. The water is filtered. Sprinkle the prepared vegetables with parsley and stir.
Heat the oil in another pan. Fry the aubergines until golden, then take them out on a napkin to drain the fat.
Arrange the drained aubergines in a suitable rectangular tray. The incisions are dissolved and sprinkled with salt and sugar. Drizzle with lemon juice and fill with vegetables.
Stuffed eggplants are covered with slices of green pepper and tomatoes. Drizzle with the squeezed vegetable sauce and put in the oven. Bake for 20-25 minutes at 180 degrees. Imambayald is consumed chilled.
On the other hand, the recipe for moussaka is one of the most typical for the Balkan Peninsula. No wonder that in Turkey it is prepared with your favorite eggplants, plenty of meat and tomatoes.
Turkish moussaka
Necessary products: 1.5 kg eggplant, 4 tbsp. butter, 3 onions, 500 g minced lamb, 1 bunch parsley, 600 g tomatoes, 2 green peppers, 2 red peppers, salt, pepper
Method of preparation: Peel the aubergines into strips and cut into circles. Sprinkle with salt and set aside.
Cut the onion into strips and fry in half the butter. Add the minced meat and stir until half the fat has evaporated. Season the mixture with salt and pepper to taste. Peel half of the tomatoes, chop finely and add to the mixture. Allow to boil for 5-6 minutes.
Eggplants are shaken off the salt, dried and fried in the remaining oil. Arrange tightly on the bottom of a pan. The minced meat is mixed with saturated parsley and spread on the aubergines. Arrange the peppers and the remaining tomatoes, cut into circles, on top.
Pour 4-5 tablespoons of moussaka. hot water, cover with a lid or foil and bake in a preheated 180 degree oven for 20 minutes. Remove the lid and bake the dish for another 10 minutes.
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