My kids love Imam bayildi, and I love making it for them. I wasn’t feeling that well today, but dinner still needs to get on the table whether I am feeling good or not! Since I promised that I would make it today, I made it the easy way!
If you want you can follow the layered or stuffed-eggplant versions which is made with ground beef, all versions taste the same, it’s the preparation that makes the difference. You can also cook this in the slow cooker, turns out great either way, just prepare it the same way as you would bake it.
What you will need:
- 2 medium size eggplants
- 3-4 tomatoes
- 2 cloves of garlic
- 1-2 cubanelle or sweet banana pepper
- 1 onion
- 1 lb ground beef or stew meat
- 1 tbsp tomato paste (the one in a tube is best)
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 1/2 tsp seasoning salt
- 1 tsp paprika
- 1/2 tsp cumin
- salt and pepper
Chop all veggies, cut the eggplant in cubes and pan fry with olive oil, season with salt and paprika. Transfer to baking dish.
Pan fry the other veggies in olive oil and add in the ground beef, break up into small chunks and season with seasonings and salt and pepper. Add in the tablespoon of tomato paste and 1/4 cup water, mix and combine with eggplant in baking dish. Taste and adjust seasoning.
Bake at 350 for one hour or until its nicely baked and everything is tender and it looks baked. Serve with rice on the side and enjoy.
If your using a baking clay pot, prepare the pot by letting it soak in water for 15 minutes, and do not preheat the oven, set the oven after you place the pot in.