Imam Bayildi - vinete umplute

              Imam Bayildi este un preparat vegetarian turcesc, unde principalul ingredient este vanata. Grecii au adaptat reteta folosind si branza iar pe parcurs ce reteta a patruns si in alte tari, preparatul a suferit modificari simtitor, utilizanduse si carne.
             Eu am ales varianta originara turceasca dar si pe cea greceasca unde am folosit branza. Ambele sunt delicioase.

                Imam bayıldı  is a Turkish Vegetarian preparation , where the main ingredient is eggplant. The Greeks adapted the recipe using the cheese .When the recipe entered in other countries, they used meat.
              I chose the original Turkish and Greek version. Both are delicious.

Ingrediente:
- vinete mai lungi
- rosii bine coapte
- 3 cepe
- un ardei iute sau pasta de ardei iute
- 3 catei de usturoi
- patrunjel
- telemea

Ingredients:

- Eggplant
- Ripe tomatoes
- 3 onions
- A hot pepper or hot pepper paste
- 3 cloves of garlic
- parsley
- cheese

Vinetele le taiem pe lungime, le scobim si le punem la scurs. Miezul il tocam, nu prea marunt si il punem in tigaie peste ceapa calita usor.
Eggplant cut them lengthwise, scooped them and put them to drain. The core it cut it, not too small and put it over the fried onion .

Rosiile le decojim si le tocam marunt sau le dam pe razatoarea mare. Le adaugam peste vinete dupa ce s-au inmuiat. Usturoiul il strivim si il adaugam si pe el.
Cut tomatoes into small pieces. We add over eggplant after they have softened. Cut Garlic and  add it in pan.

Lasam pana scade sosul bine.
La final asezonam cu sare si ardei iute.
Let the sauce until reduced well.
Finally season with salt and  hot pepper.

 

Umplem vinetele cu acest amestec si le punem intr-o tava tapetata cu hartie de copt.
In jumatate de compozitie am rupt niste temea , am vrut sa fie bucati mai mari si nu rasa si am amestecat bine.
Fill eggplants with this mixture and put them on a baking sheet covered with parchment paper.
In composition I broke some cheese, I wanted to be big pieces and I do not breed well mixed.

 

Umplem vinete si cu acest amestec cu branza.
Fill the eggplant with cheese mixture.

Presaram patrunjel tocat si le dam la cuptor la foc mic cca 30 minute.
Sprinkle chopped parsley and give them in the  low heat about 30 minutes.

Aroma patrunjelului intra perfect in compozitia de vinete.
Se servesc calde dar si reci.

Pofta buna!

Parsley flavor perfectly enter into eggplant mixture.

Serve warm but they are good and cold.




Bon appetite!