It’s Aubergine ? Week Here, Thought I’d Make A Classi

its aubergine  week here thought id make a classi display image  e087c1ad
its aubergine week here thought id make a classi display image e087c1ad

It’s aubergine ? week here, thought I’d make a classic Ottoman dish, Imam Bayıldı. It literally translates to, the Imam fainted. He probably fainted due to the amount oil this dish requires for it to come together beautifully ?. Imam Bayıldı is served as a side, either warm or cold.
Ingredients:
5-6 small aubergines
1 large tomato
1 medium onion
3 Charleston peppers (not spicy)
3 cloves of garlic
Parsley for garnish
1/2 cup olive oil + 2 tbsp
2 tbsp tomato paste
1 tbsp pepper paste
1/2 tsp ground black pepper
2 tsp chili powder
1 tsp garlic powder
1 tbsp pul biber (sweet)
1 tsp pul biber (spicy) *optional
1/2 cup water
Method:
Pajama peel aubergines and cut to half without going all the way through. Half peppers and deseed. Chop onions, tomatoes and garlic.
Semi fry aubergines until golden brown on all sides. Set aside and pat excess oil.
Sauté onion and garlic with 2 tbsp olive oil until fragrant. Add tomato and pepper paste, follow with tomato and spices. Stir for another minute or so. Slowly add water and simmer for a minute. Put the aubergines and pepper. Sprinkle pul biber (either they sweet or so rich, or both ?) and cook on medium low for 30 minutes. The aubergines will absorb all the tomato goodness. Plate and garnish with fresh parsley leaves. Afiyet Olsun.
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