About this recipe
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Here we present a French adaptation of the Turkish dish "Imam Bayaldi", which combines three vegetables typical of Mediterranean cuisine including eggplant, zucchini and tomato.
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Serves: 4
Preparation time: 1 hour 30 minutes
In this recipe:
- eggplants
- zucchini
- new pearl onions
- virgin olive oil
- small tomatoes
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Ingredients
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- Bayaldi style vegetables
- vegetables of the same size, about 4 cm in diameter :
- 3 eggplants
- olive oil
- salt, freshly ground black pepper
- 1 zucchini
- 8 small tomatoes
- 8 new pearl (spring) onions
- virgin olive oil
- fine “fleur de sel” sea salt
- Provencal coulis
- fresh thyme, bay leaf, basil stems
- 100 ml vegetable stock
- 1 small green bell pepper
- 1 small yellow bell pepper
- 3 ripe tomatoes
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- olive oil
- Herb salad
- 1/4 bunch flat-leaf parsley
- 1/4 bunch chervil
- 1/4 bunch basil
- 1/4 bunch chives
- Vinaigrette
- 20 ml sherry vinegar
- salt, pepper
- 60 ml olive oil
- Decoration
- fresh thyme sprigs
- 1 packet micro salad shiso® green
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Method
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- Bayaldi style vegetables: Preheat the oven to 150°C. Slice two eggplants lengthways and make incisions in the flesh, drizzle with olive oil and season. Bake in the oven for around 25 minutes. Remove from the oven, separate the flesh from the skins and set aside. Slice the remaining eggplant and the zucchini into rounds. Pan-fry in olive oil until softened. Peel and slice into rounds, remove seeds. Finely slice six of the new pearl (spring) onions, sweat in olive oil and combine with the eggplant flesh. Slice the remaining new pearl (spring) onions into rounds and lightly sauté in olive oil.
- Lay the four eggplant skins on a baking sheet covered with parchment paper and fill with a layer of eggplant flesh. Lay the zucchini, eggplant, onion and tomato rounds on top of the filled eggplant skins. Season with fine “fleur de sel” sea salt and pepper, then drizzle some virgin olive oil on top. Bake at 150°C until the vegetables are fully softened, about 15 minutes.
- Provençal coulis: Heat the thyme, bay leaf and basil stems in the vegetable stock, leave to infuse then strain through a china cap sieve. Cut ¼ of each bell pepper into brunoise for decoration, roughly chop the remainder. Peel and seed the tomatoes. Cut one tomato into a brunoise and set aside for the decoration. Sweat the finely sliced onion and finely chopped garlic in olive oil; add the roughly chopped bell peppers, tomato trimmings and the two peeled and seeded tomatoes. Cover with enough vegetable stock to be able to blend into a coulis. Add more stock if necessary. Strain through a china cap sieve.
- Herb salad: Remove the parsley, chervil and basil leaves from their stems. Cut the chives into two or three pieces. Mix everything together. Prepare the vinaigrette by mixing together all of the recipe ingredients.
- To serve: Arrange the Bayaldi style vegetables on plates and sprinkle with fresh thyme leaves. Draw a line with Provencal coulis on one side, top with shiso® greens and a brunoise of green and yellow bell pepper and tomato. Place a small amount of seasoned herb salad on the other side of the plate.
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