Turkish imam bayildi with chickpeas recipe
Recipe shopping list — copy the items into Valedo.
This version of imam bayildi serves four and adds chickpeas for a fuller meatless meal. It is best served warm or at room temperature.
Ingredients
Globe eggplants
2
Canned chickpeas
15 ounces
Yellow onions
2
Roma tomatoes
4
Garlic cloves
5
Extra-virgin olive oil
1/2 cup
Tomato paste
1 tablespoon
Fresh parsley
1/2 cup
Fresh dill
1/4 cup
Lemon
1
Kosher salt
1 1/2 teaspoons
How to make it
- Halve eggplants lengthwise, score the flesh, and roast cut-side up at 400°F until softened. 2. Cook onions and garlic slowly in olive oil until golden. 3. Add tomatoes, tomato paste, chickpeas, and salt; simmer until thick. 4. Spoon filling into the eggplant halves. 5. Bake for 20 minutes more. 6. Finish with parsley, dill, and lemon juice.
FAQ
Who is "Turkish imam bayildi with chickpeas recipe" for?
This version of imam bayildi serves four and adds chickpeas for a fuller meatless meal. It is best served warm or at room temperature.
What do I need to buy for "Turkish imam bayildi with chickpeas recipe"?
This list has 11 items, including Globe eggplants, Canned chickpeas, Yellow onions, and Roma tomatoes. Cross off what you already own, then buy the rest.
Do I need every item on "Turkish imam bayildi with chickpeas recipe"?
No. Use it as a starting checklist for Turkish imam bayildi with chickpeas recipe. Cross off what you already have—often that includes Globe eggplants—and add anything your situation still needs.
Does "Turkish imam bayildi with chickpeas recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Halve eggplants lengthwise, score the flesh, and roast cut-side up at 400°F until softened. 2. Cook onions and garlic slowly in olive oil until golden. 3. Add tomatoes, tomato paste, chickpeas, and salt; simmer until thick. 4. Spoon filling into th…
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