Imam Bayaldy

Imam Bayaldy is a delicious and very aromatic dish of Balkan cuisine, which consists of eggplant slices stuffed with various ingredients. The classic preparation uses garlic, tomatoes and onions, however, this food set can be changed depending on your taste preferences. Preparing such a dish for the cold season is not at all easy, but once you open the jar, you probably won’t regret wasting your time on the cooking process during the season.

Imam eggplant bayaldi for the winter

Imam eggplant bayaldy for the winter is an incredibly tasty dish, which literally means: “the imam swallowed his tongue.” Believe me, when you try this appetizer for the first time, you will experience exactly this feeling, because the combination of ingredients is simply incredibly appetizing!

1. 
   How to prepare imam eggplant bayaldy for the winter? To speed up the process and for our own convenience, we are preparing a food kit.
2. 
   Rinse the eggplants and cut them into rings of medium thickness, sprinkle generously with salt and leave for a while to get rid of bitterness.
3. 
   After 10-20 minutes, pour water over the slices and squeeze out excess moisture.
4. 
   In heated vegetable oil, brown the eggplants on both sides.
5. 
   Remove excess fat by transferring eggplants to paper towels folded in two or three layers.
6. 
   Cut the peeled onion into cubes and the pulp of the sweet pepper into strips.
7. 
   Fry the bell pepper until a characteristic crust forms and transfer to a separate plate.
8. 
   Sauté the onion slices until transparent.
9. 
   Remove the skin from the tomatoes and puree the pulp with an immersion blender.
10. 
    Chop the washed greens.
11. 
    Pass the garlic cloves through a press.
12. 
    Pour the tomato mixture into the fried onions, also add herbs, garlic and salt. Simmer for a few minutes, add vinegar and remove from the burner.
13. 
    Place fried vegetables in layers of pre-sterilized jars, adding sauce.
14. 
    Sterilize the filled containers at maximum microwave power for 7-9 minutes.
15. 
    We roll up the jars and put them on the lids, wrapping them in a blanket until they cool completely. Bon appetit!

Armenian imam bayaldy for the winter in jars

Armenian imam bayaldy for the winter in jars is an original preparation that will help you add something completely new and very tasty to your usual diet! For the recipe we will need eggplants and other vegetables that are in perfect harmony with each other.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Eggplants – 3 kg.
• Onion – 700 gr.
• Tomatoes – 500 gr.
• Garlic – 40 gr.
• Green onion – 40 gr.
• Hot chilli pepper – 30 gr.
• Salt – 25 gr.
• Sunflower oil – 100-120 ml.

Cooking process:

Step 1.We prepare the components according to the list.

Step 2. Rinse the eggplants, trim off the tails and cut into cubes.

Step 3. Fry the eggplants in a large amount of oil until golden.

Step 4. Layer by layer, remove the peel from the onion, cut into thin half or quarter rings.

Step 5. Similarly to the eggplants, fry the onions.

Step 6. Place peeled tomatoes, hot peppers and garlic into a blender bowl and blend until smooth.

Step 7. Pour the vegetable mixture into the sauteed onions, also add chopped green onions and salt.

Step 8. Throw the eggplants into the delicious sauce, stir and simmer for about 5 minutes.

Step 9. Place the workpiece in sterile jars and seal tightly. We turn it upside down and wrap it in a blanket for a day, then transfer it to the cellar. Bon appetit!

Imam bayaldi in Turkish

Imam bayaldi in Turkish is a spicy and very aromatic appetizer that will give you true gastronomic pleasure. The main “highlight” of the dish is the pre-frying of eggplant slices, which have unsurpassed taste characteristics.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Tomatoes – 2 pcs.
• Onion – 1 pc.
• Garlic – 2 teeth.
• Eggplants – 2 pcs.
• Green onion – 3 feathers.
• Chili pepper – 2 gr.
• Olive oil – 5 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Pour boiling water over the tomatoes, and after a few minutes, pour over cold water and easily remove the skin, peel the garlic and onions.

Step 2. Cut the tomato pulp into small cubes, and the onion and garlic cloves into larger cubes.

Step 3. Heat one and a half tablespoons of olive oil in a frying pan and add the chopped ingredients.

Step 4.After four minutes, add chopped green onions, salt and pepper to the contents of the fireproof dish and mix well.

Step 5. After another 3-4 minutes, add the garlic, passed through a press and chili pepper - heat for a few minutes and turn off the heat.

Step 6. Cut the eggplant into large slices and fry in the remaining oil on both sides until a characteristic crust forms. Salt.

Step 7. Keep the slices covered for another 3-5 minutes until soft and transfer to a bowl.

Step 8. Pour the prepared sauce over the eggplants and stir.

Step 9. Place the snack in sterile jars and close the lids, after cooling, put them on the shelf of the refrigerator for storage. Bon appetit!

Imam bayaldy without vinegar in jars for the winter

Imam bayaldi without vinegar in jars for the winter is a classic of Armenian cuisine that no one can remain indifferent to! To prepare, we need aromatic seasonal vegetables, as well as additives such as hot garlic, fresh green onions and hot peppers!

Cooking time – 2 hours 20 minutes

Cooking time - 20 minutes.

Portions – 12.

Ingredients:

• Eggplants – 3 kg.
• Onion – 800 gr.
• Tomatoes – 500 gr.
• Vegetable oil – 100 ml.
• Garlic – 2 heads.
• Chili pepper – 3 pcs.
• Green onion – 1 bunch.
• Salt – 2 tbsp.

Cooking process:

Step 1. Wash the eggplants thoroughly, remove the stems, and cut into thin slices.

Step 2. Sprinkle the slices with salt and let them sit for about half an hour, then rinse the vegetable and blot it dry with paper napkins.

Step 3. Heat vegetable oil and fry the eggplants on both sides until a beautiful golden hue, then blot with paper napkins to get rid of excess fat.

Step 4.We “free” the onion from the husk, cut it into half rings and fry in oil until golden brown.

Step 5. Make cross-shaped cuts on the tomatoes and dip them in boiling water for a minute, then remove the skin. Punch the pulp in a blender and pour it into the onion, stirring and simmering for 10-15 minutes.

Step 6. Add garlic, passed through a press, to the sauce.

Step 7. And also chopped chili pepper.

Step 8. Next, add finely chopped greens, mix and after 5 minutes remove from the stove.

Step 9. Sterilize the jars, combine the eggplants with the sauce and pack them into prepared containers.

Step 10. Cool the workpieces upside down, wrapped in a terry towel. We store the jars in a cool place. Bon appetit!