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main dish · Turkish
Turkish Köfte
Tender, warmly spiced beef köfte gently simmered in a bright tomato and pepper sauce. Serve with rice or crusty bread to soak up every savory spoonful.
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Végétalien
Sans gluten
Turkish
İmam Bayıldı
Tender eggplants filled with sweet onions, tomatoes, garlic, and herbs, then gently simmered in olive oil until silky and deeply savory. Serve warm or at room temperature with crusty bread.
90 min
4 portions
Medium
Comment préparer
1
Heat the oven to 190°C. Cut a deep slit lengthwise through the center of each eggplant, stopping about 2 cm from the ends and taking care not to cut all the way through. Sprinkle the cut surfaces with 1 teaspoon of the salt and leave for 15 minutes, then pat dry.
2
Warm 2 tablespoons of the olive oil in a wide ovenproof skillet over medium heat. Sear the eggplants, turning every few minutes, for 8 to 10 minutes, until the skin is lightly blistered and the flesh has begun to soften. Transfer them to a plate.
3
Add the remaining olive oil to the skillet. Add the onions and the remaining 1 teaspoon salt, then sauté over medium-low heat for 12 to 15 minutes, stirring often, until the onions are very soft and pale golden.
4
Stir in the garlic and cook for 1 minute, until fragrant. Add the diced tomatoes, parsley, sugar, and black pepper. Simmer uncovered for 8 to 10 minutes, until the tomatoes collapse and the filling is thick but still juicy.
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5
Arrange the eggplants slit-side up in the skillet. Gently open each slit with a spoon and divide the filling among them, pressing it lightly into the softened flesh. Pour the warm water around the eggplants.
6
Cover the skillet tightly with foil or a lid and bake for 35 minutes. Uncover and bake for 10 to 15 minutes more, until the eggplants are completely tender, the filling is lightly browned, and the surrounding juices are gently bubbling.
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7
Rest the dish for 15 minutes so the juices settle. Spoon the pan juices over the eggplants, scatter with extra parsley, and serve warm or at room temperature.
Pourquoi cette recette fonctionne
Salting and searing the eggplants builds a savory exterior, while slowly softened onions and tomatoes create a sweet, aromatic filling. A covered simmer in the oven lets the eggplant absorb the olive oil and tomato juices without drying out.
Conservation et réchauffage
Comment la conserver
Cool completely, cover, and refrigerate for up to 4 days. The flavor improves overnight.
Comment la réchauffer
Reheat covered in a 170°C oven for 15 to 20 minutes, or warm gently in a covered skillet with a splash of water. It can also be served at room temperature.
Nutrition / portion
288kcal
4,00 gprotéines
24,95 gglucides
21,22 glipides
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