Greek Mediterranean food

Imam Bayildi


Extraordinary dishes prepared with ordinary vegetables!!

Imam Bayildi translated The Fainting Imam, the name given to this Eggplant (Brinjal/Aubergine) preparation originates from one of the stories on the origins of this dish. It is said that the Imam passed out when he tasted this simple but flavorful dish, although not certain if it was due to the amount of olive oil or from the delicious taste!

Imam Bayildi (The Fainting Imam)

Blanch, peel and chop tomatoes. Chop parsley/coriander leaves. Remove stems and peel strips of skin lengthwise from the brinjals to get a striped effect. Cut lengthwise stopping short of the edge. Place the brinjals in salted water to avoid turning brown. Cut the onions into wedges. Chop the garlic. 

  • Heat half the olive oil and fry the onion till nearly transparent. Add the garlic and fry for a minute. Add the tomatoes and cook over medium-low heat for 5 minutes. Add salt and pepper and sprinkle parsley/coriander leaves all over. 
  1. In a frying pan, heat remaining oil over high heat. Drain the eggplants well and fry until lightly brown on all sides but still firm. Cool the eggplants slightly and stuff the onion mixture as much as possible into the eggplants. Place the eggplants over the remaining mixture. Sprinkle the lemon juice, sugar and ½ cup water, cover and place on medium-low heat for 45 minutes.

Imam Bayildi

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 3 long medium-large eggplants
  • 3 large onions
  • 5 cloves garlic
  • 4 tomatoes
  • Large bunch parsley or coriander leaves
  • 1 tsp. black pepper powder
  • 1 lemon juice
  • 1 tsp sugar
  • Salt to taste
  • ½ cup olive oil

Method

  1. Blanch, peel and chop tomatoes. 
  2. Chop parsley/coriander leaves. 
  3. Remove stems and peel strips of skin lengthwise from the brinjals to get a striped effect. 
  4. Cut lengthwise stopping short of the edge. 
  5. Place the brinjals in salted water to avoid turning brown. 
  6. Cut the onions into wedges. 
  7. Chop the garlic. 
  8. Heat half the olive oil and fry the onion till nearly transparent. 
  9. Add the garlic and fry for a minute. 
  10. Add the tomatoes and cook over medium-low heat for 5 minutes. 
  11. Add salt and pepper and sprinkle parsley/coriander leaves all over. 
  12. In a frying pan, heat remaining oil over high heat. 
  13. Drain the eggplants well and fry until lightly brown on all sides but still firm. 
  14. Cool the eggplants slightly and stuff the onion mixture as much as possible into the eggplants. 
  15. Place the eggplants over the remaining mixture. 
  16. Sprinkle the lemon juice, sugar and ½ cup water, cover and place on medium-low heat for 45 minutes.
  17. If necessary add a little water to prevent from drying.
  18. Ideally served with Pita bread, goes well with chapatis or any Indian bread.

Extraordinary dishes prepared with ordinary vegetables. Also check out Aloo Chutneywale and Musallam Phool Gobi.

Greek Chicken Souvlaki


Inspired by Suzy of Themediterraneandish.com

Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with pita breadfried potatoeslemon, and sauces, but the souvlaki itself is eaten on its own, with the side dishes eaten subsequently. The meat usually used in Greece and Cyprus is pork, although chickenbeef, and lamb may also be used. Source: Wikipedia

Cut the chicken into cubes, blend the marinade ingredients and pour over the chicken pieces and leave to marinate for 4 hours or overnight.

Meanwhile soak the wooden skewers in water. Use as many as required and the balance can be dried again and stored.

Skewer the chicken, alternating with the onion.

Place on a preheated grill and roast till brown on both sides. Can also be grilled on a pan grill or frying pan. Use smaller sized wooden skewers to fit into the pan and roast on a well greased pan till brown all over.

Greek Souvlaki

  • Servings: 6-8
  • Difficulty: Average
  • Print

Ingredients

  • 1 kg. Chicken breasts, boneless
  • 10 cloves garlic
  • 2 tbs. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp sweet paprika
  • 2 tsp. chilli powder (optional)
  • 1 tsp. salt
  • 1 tsp. pepper powder
  • ¼ cup Extra virgin olive oil
  • 1/4 cup whie wine (or 2 tbsp. vinegar)
  • Juice of 1 lemon
  • 2 bay leaves
  • 2 medium onions cut into fours and petals separated
  • Wooden or metal skewers

Method

  1. Cut the chicken breasts into 1 .5“ cubes. 
  2. Blend the ingredients for the marinade from garlic to lemon juice. 
  3. Place chicken in a large bowl and add the bay leaves. 
  4. Pour the marinade over the chicken and toss to coat evenly. 
  5. Cover and keep for 4 hours or overnight. 
  6. While the chicken is marinating, soak the wooden skewers (if using wooden) in water.  
  7. When ready to grill, preheat the grill. 
  8. Skewer a piece of onion petal, then a piece of chicken alternating with onion. 
  9. Place on a rack with a tray underneath to catch the drippings. 
  10. Grill till golden, turn and grill other side till done. 
  11. Serve with pita bread, roasted garlic hummus and tzatziki.

%d bloggers like this: