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Armenian İmam Bayıldı with Eggplant

Fans of Middle Eastern cooking should love this one! It's a cold, salad-style take that shares its name with the classic hot eggplant dish — and it's every bit as delicious. It's fun to offer both the salad and the hot version on the same menu. Easy, quick, and tasty — as always!

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Armenian Imam bayaldi with eggplant
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 2 g
Fats 82 % 32 g
Carbohydrates 13 % 5 g
299 kcal
GI: 100 / 0 / 0
  • Peel the eggplant in stripes, so it looks like a zebra, then slice it into rounds. Sprinkle generously with salt and let sit for half an hour, until it releases its liquid — that's what draws out the bitterness. After that, rinse the eggplant and pat it dry with paper towels. Heat a skillet and add plenty of oil. The more oil, the less greasy the dish ends up, oddly enough: the eggplant sears faster and soaks up less fat. Then set the fried eggplant on a rack or paper towels to drain off the excess. I fry eggplant in big batches, because it's ridiculously good on its own — with mayonnaise and garlic, for instance! Bell peppers come next. I use green ones, since the dish should look cheerful as well as taste good. Fry the peppers the same way, cut into small pieces, then set them on paper towels. Don't forget to add more oil as needed. Slice the onion into rings. Honestly, I set four skillets on the stove and cook everything at once — the flavors don't mix, the oil stays fresher, and (most importantly) it's much faster. Cut the tomatoes into larger wedges; they cook very quickly, seared on both sides before the juices cook away, and I leave the skins on. Now layer it up: eggplant sprinkled with a little finely chopped garlic, then chopped walnuts, then herbs (I use only cilantro). Next comes the fried pepper, garlic, nuts, and herbs, then tomatoes, then eggplant, then onion, then pepper — and so on, as high as you like.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Coriander greens - 25  kcal/100g

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