IMAM BAYILDI

IMAM BAYILDI CREAM

• 200 gr Pink tomatoes
• 250 gr Onions
• 1,4 gr Garlic
• 100 ml Olive oil
• 2 gr Salt
• 3 gr Sugar
• 30 gr Potatoes
• 50 gr Green Pepper
• 1 bunch Parsley

Method –
• Cut the eggplants in quarter and par fry them in frying oil. take off the excess oil on eggplants with the paper towel
• In a pot, sautee the onions, garlic, potatoes, olive oil and add tomatoes and eggplants, sugar and salt.
• Cook for 35-40 minutes.
• Peel off the skins of the eggplant and dehydrate on 60-70 degrees until dry to create eggplant nori
• Thermomix the rest of the ingredients and cool down and add finely chopped parsley.

EGGPLANT POWDER

• 100 gr Eggplant Cubes (to fry before service )

Method –
• Use left overs for the powder.
• Blanch the eggplants for 30 seconds and try with paper towel
• Dehydrate until dry
• Make powder

DIOGONALS

• 100 gr Green pepper
• 100 gr Tomatoes
• 50 gr Onions

Method –
• Cut the tomato, pepper and the onions in diagonal shapes, 7 per portion.
• Blanch the onions in the juice of imam bayıldı.

BREAD

• 200gr Flour
• 7 gr Yeast
• 5 gr Sugar
• 6 gr Salt
• 50 gr Imam bayıldı fat
• 85 gr Water (50% imam bayıldı)

Method –
• Mix the ingredients and knead the dough.
• Cut in 700 gr and rest for 20 minutes.
• Add to the mould and rest until 3 times bigger.
• Cook in 200 C for 20-25 minutes

PLATE

• Toasted bread
• Fried eggplant cubes
• Imam bayıldı cream
• 7 of the each Diagonals
• 3 piece of parsley
• Eggplant nori cut into stripes
• Eggplant powder