Recipes

Imam Bayaldi

"Imam Bayildi"  - "Imam  Fainted"
 
Its for 4 people. Made with olive oil and will be served as cold.

1. 4 Japanese Eggplants or Medium Size Eggplant
2. 1 Medium Size Onion
3. 2 Pieces of  Garlic Cloves
4. 2 Medium Tomatoes
5. 1 Green Bell Pepper
6. 1 Red Bell Pepper
7. 1 Tea Spoon Salt
8. 1/2 Ounce Pine Nut (Can be Without Pine Nut)
9. 1 Tea Spoon Sugar
10. 3 Ounce Olive Oil(100 ML)

First you clean the egg plant and take peel off strips of the eggplant skin at 1/2 inch intervals to make a stripped effect.  In a large skillet , heat olive oil over high heat once its smoking. Fried them about 4 munities until golden brown.. Once they fried take them out and put them on paper towels.
 
Than make a deep lengthwise slit along the flesh side of the eggplant, making sure you don't puncture the skin. Cut a very small portion of the skin side of the eggplant to make a flat section so the eggplant can sit correctly in the skilled later.

In the same skillet  you cut onion, garlic  in small pieces  and you fry with  Pine nut with medium heat . You fry them very slowly until they get soft.
Then you cut green and red bell paper small cubes and add to skillet and cook them until they get soft.
Once they cooked you take  Tomatoes skin off and chopped them very small and add to rest of sauce.
Add one tea spoon sugar and salt.
Slowly you cooked them until Tomatoes Juice disappeared
 
You put egg plant on oven try then put sauce into eggplant with spoon.
Then cook eggplant with sauce in pre-heat (380F) oven for ten minutes. After ten minutes take them out. Wait untill gets cold and served as  cold.

TURKISH CUISINE
ANATOLIAN TABLE RESTAURANT
6815 LONETREE BLVD. STE:105
ROCKLIN 95765
TEL: 916 772 3020
FAX: 916 772 0440
 
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