Description
The vegetarian version of Karnıyarık. Eggplants stuffed with onions, tomatoes, and garlic, simmered in olive oil, and eaten cold.
Restaurants serving İmambayıldı
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Onion
- Garlic
- Tomato
- Olive oil
- Lemon juice
Instructions
- Peel eggplants in stripes and fry in olive oil until soft. Sauté sliced onions, garlic, green chilies, and tomatoes in olive oil until soft, seasoning with salt and a pinch of sugar. Stuff this filling generously into the slit eggplants. Place in a pot, add water and lemon juice, and simmer slowly. Chill thoroughly in the fridge until the olive oil melds with the eggplant, and serve cold.
Learn more Spice, substitutes, tips
Key spices
Premium olive oil and Garlic
Substitutes at Japanese supermarkets
Long eggplants, Spring onions, Extra virgin olive oil
Pairing
Dry White Wine
Trivia
[Trend] Named after an episode where 'an Islamic cleric fainted because it was so delicious'. A healthy, meatless dish bursting with vegetable sweetness, highly noted by vegans.
Eating tips & etiquette
[Unique Eating] Served cold as an appetizer (meze), eating while wiping up the exquisite olive oil and vegetable extract with bread (ekmek)!
Allergen
None