IMAM BAYILDI RECIPE - NYT COOKING
There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
Provided by Martha Rose Shulman
Total Time 2 hours 45 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
- Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.
Nutrition Facts : @context http//schema.org, Calories 231, UnsaturatedFatContent 12 grams, CarbohydrateContent 26 grams, FatContent 14 grams, FiberContent 9 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 1032 milligrams, SugarContent 16 grams
HAYSTACKS RECIPE (EASY NO-BAKE COOKIES) | KITCHN
Steps:
- Line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.
- Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing between each, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (Alternatively, melt the ingredients together in a double boiler over low heat, then transfer to a large bowl.)
- Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.
- Scoop 2 heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.
Nutrition Facts : SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.2 g, SugarContent 19.7 g, ServingSize Serves 14, ProteinContent 7.4 g, FatContent 10.4 g, Calories 281 cal, SodiumContent 147.9 mg, FiberContent 1.9 g, CholesterolContent 0 mg
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IMAM BAYILDI RECIPE - NYT COOKING
There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine turkish
Calories 231 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine turkish
Calories 231 per serving
- Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.
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BUTTERSCOTCH HAYSTACKS RECIPE - FOOD.COM
The fact that they are both delicious and extremely easy makes them a big winner in my book! Hope you like them, too! These would be a wonderful addition to a christmas cookie tray, or for fall school parties (if there are no peanut allergies in the class).
From food.com
Reviews 5.0
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Calories 143.7 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 143.7 per serving
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This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that’s drizzled onto each serving.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 159 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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