Imam Bayildi recipe variation cooked entirely on stove top!
Imam Bayildi recipe variation cooked exclusively on stove top! It’s easy, delicious, and very fast to make. Just take a few ripe fresh tomatoes and basil and let’s start cooking!
Imam Bayildi on stove top!
This recipe is a variation of the Imam Bayildi dish cooked entirely on stove top in tomato and basil sauce. I created this dish a day when I was in the mood for Imam Bayildi but I didn’t have time to prepare it for the oven.
It’s a fast and easy vegan recipe, from the moment you add it to the pot, it’s ready in less than 20 minutes!
Imam Bayildi recipe variation cooked entirely on stove top!
Prep: 10m | Cook: 15m | Total: 25m | Serves: 3
Ingredients:
- 3 Αubergines (Eggplants), quartered
- 3 medium potatoes, cut into thick half moons
- 4 fresh ripe tomatoes, grated
- 1/2 cup Basil, finely chopped
- 2 Onions, cut into crescents
- 1/3 tsp Cumin
- 2 cloves Garlic, finely chopped
- 2 Tbsp Cornstarch
- Vegetable oil, for frying the potatoes
- 4 Tbsp Olive oil, extra virgin
- Salt & Pepper to taste
Instructions:
- Quarter the Aubergines by cutting them first in half and then into 4 parts.
- Add the quartered Aubergines in a bowl with water to cover them and 2 generous pinches of salt until you prepare the rest of the ingredients. (I do this to remove their bitterness and slow down their oxidation until I prepare the rest of the ingredients). Start cooking after you have prepared all the ingredients except the potatoes.
- Sauté the onion with the olive oil in a saucepan over high heat and as soon as it turns white, add the garlic, cumin, pepper, grated tomatoes, and basil, and mix well.
- Then add the Aubergines, bring them to a boil and lower the heat, letting them simmer for 15 minutes.
- Cut the potatoes into thick half moons by first cutting them into rounds and then in half. Season the potatoes with 1 pinch of salt and pepper, and 2 Tbsp cornstarch, and give them a good mix to get a nice coating.
- Add the vegetable oil to a skillet over high heat (9/10).
- Add the potatoes after the oil is hot enough, and fry them until golden brown.
- After the aubergines are cooked, take them out of the pot and add the potatoes directly from the frying skillet into the pot.
- Bring to a boil and let the potatoes cook inside the tomato and basil sauce, over medium to high heat, for 5 minutes.
- Transfer the Aubergines back into the pot and the food is ready!
- Serve with yogurt sauce, or Feta cheese, and a green or Greek salad, and enjoy!
Notes:
- You can replace basil with oregano if you prefer.
- If you don’t like cumin you can skip it.
- Recipes, Fast and Easy, Vegan
- aubergines, basil, cumin, eggplants, fast and easy, garlic, Imam bayildi recipe variation, onions, potatoes, stove top, Vegan
- CUISINE: Greek Traditional
- Recipe by: Christina Karagianni
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
2 thoughts on “Imam Bayildi recipe variation cooked entirely on stove top!”
So delicious! Definitely will keep to make again and again. Perfect for dinner guests or family gatherings.
Thank you so much, Lorraine. I’m really glad that you like it!