Vinete Umplute, Sau Imam Bayildi (stuffed Eggplants Or Imam Bayildi)
articol scris de Brindusa blog brindusascheaua.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Scroll down for English recipe
Aceasta mancare de origine turceasca se traduce "Imamul a lesinat". Acum, sa va spun drept, nu se stie exact de ce: unii zic ca din cauza mirosurilor imbietoare emanate de vinete. Altii (si eu inclin sa cred aceasta varianta) spun ca imamul, auzind cat ulei de masline s-a folosit si cat de scump era acesta, era gata sa moara de inima rea :)
Fiind sezonul vinetelor, am tot vazut reteta aceasta pe la noi prin blogosfera si mi-a facut tare pofta. Si cum gradina mea de la tara inca mai produce legume (draguta de ea), m-am hotarat sa le fac si sa vi le prezint si eu. V-as ruga sa scuzati calitatea absolut execrabila a pozelor, dar a trebuit sa le fac seara la lumina becului, caci acesta era pranzul de a doua zi al baietilor mei :)
Umplutura se poate face in diverse moduri, cu sau fara ardei, prajita sau nu. Cate bordeie atatea obiceie, cum zice o vorba romaneasca. Iata varianta mea.
Ingrediente pentru 4 portii:
- 8 vinete mici (sau 4 mari)
- 3 cepe mari, tocate marunt
- 1 capatana usturoi, curatat si tocat marunt
- 2-3 ardei
- 4 rosii, taiate cubulete
- sare, piper
- 200 ulei de masline
- patrunjel tocat
- Cresteaza vinetele in 3, pe lungime, fara a separa insa fasiile de tot.
- Ca sa le scoti amareala si sa le inmoi putin, opareste vinetele 5 minute in apa fiarta cu sare. Scoate-le, scurge-le si lasa-le la racit
- Incalzeste bine uleiul, apoi soteaza ceapa si usturoiul pana se inmoaie. Adauga ardeiul si soteaza-l putin. Adauga rosiile, sare si piper si lasa pana ce sosul a scazut.
- Incalzeste cuptorul la 200 C
- Pune din aceasta umplutura in fiecare crestatura din vinata. Pune vinetele intr-o tava si stropeste-le cu putin ulei de masline.Pune tava in cuptor pana ce vinetele s-au inmuiat bine ( cam 30 - 45 de minute)S
- Se poate manca rece sau calda.
English version
This dish has a Turkish origin and can be translated "Imam fainted". Now, to tell the truth, nobody knows exactly why: Some say that because of the wonderful smell coming from the dish. Others (I think they are true) say that Imam heard that a lot of olive oil was used and knowing how expensive it was, fainted :)
As my garden still produces vegetables (I am so proud), I decided to make and present this dish to you. I would ask you to excuse the absolutely awful quality of the pictures, but I had to take them at night, using a light bulb, because this was the next day lunch of my boys:)
The filling can be done in various ways, with or without peppers, roasted or not. Here's my version.
Ingredients for 4 servings:
As my garden still produces vegetables (I am so proud), I decided to make and present this dish to you. I would ask you to excuse the absolutely awful quality of the pictures, but I had to take them at night, using a light bulb, because this was the next day lunch of my boys:)
The filling can be done in various ways, with or without peppers, roasted or not. Here's my version.
Ingredients for 4 servings:
- 8 small eggplants (or 4 large)
- 3 large onions, finely chopped
- 8 cloves of garlic, peeled and chopped
- 2-3 bell peppers
- 4 tomatoes, diced
- salt, pepper
- 1 cup olive oil
- chopped parsley
How to:
- Cut the eggplant into 3 lengthwise strips without separating them.
- To remove their bitterness and to soften them, simmer eggplants 5 minutes in boiling water with salt. Drain them and leave them to cool
- Heat the oil well, then saute the onion and garlic until soft. Add pepper and a saute it. Add tomatoes, salt and pepper and leave until the sauce has thickened.
- Preheat the oven to 200 C
- Fill the eggplants with the stuffing. Put eggplant in a pan and sprinkle them with little olive oil. Roast the eggplants until they are soft (about 30-45 minutes)
- You can eat them cold or warm, sprinkled with parsley.
