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İmam bayıldı
emointhekitchen Oh my goodness, have you ever heard of “İmam Bayıldı”?And the best part? It’s super easy to make! İmam bayıldı (“the imam fainted”) is a dish in Ottoman cuisine consisting of whole aubergines stuffed with onions, garlic and tomatoes and stewed in olive oil. Aubergines were introduced into Turkish cuisine during the Seljuk period by the Arabs and within a few years became one of the most beloved vegetables of Ottoman cuisine. The first recipe for the olive oil-based dish was published in “Melceü’t Tabbahin” by Mehmet Kamil in 1844. It is no surprise that the meatless dish became popular throughout the region and even reached Greece. The name…
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Aubergine, chilli & sesame seeds
emointhekitchen South Korea is a beautiful country with a rich culture and history. From the majestic mountains to the stunning coastline, there is so much to explore in Korea. And with friendly locals and delicious food, Korea is a great place to visit for anyone looking for an amazing travel experience. Aubergine is a very widespread vegetable, full of nutrition! Today, I will give you the Korean way of eating, a sweet taste and treat your table with extra exotic food. You will need: 2 aubergine garlic powder green onion Korean chilli powder soy sauce fish sauce sesame oil sugar sesame seeds pepper tomato Procedure: Steam the aubergines for about…
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Aubergine with kudzu
emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…
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Bean curry with aubergine
emointhekitchen Legumes are a wonderful thing! And beans in particular:) Aubergine is a popular Mediterranean vegetable, which we have long since adopted as our own. It has a delicate neutral taste and a mushroom-like structure, the flesh is fleshy and absorbs other flavours well, which is why it is often used in vegetarian dishes. And you can conjure really wonderful goodies from them… We need: 1 white bean 400 g peeled tomatoes 1 onion 2 cloves of garlic aubergine cumin garam masala coconut milk lemon juice fresh coriander(spinach, basil, parsley…) Procedure: Finely chop the onion and slowly fry it in a pan in oil. Add a teaspoon of cumin to…
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Garni Yarakh
emointhekitchen In summer, barbecue season occurs in many countries, which is not, according to Chinese Medicine, the most ideal way of preparing meat. It greatly strengthens the Yang element of the fire, and we, together with the food, only supply excess heat to the body, which we would rather get rid of on hot summer days. If we want to avoid unnecessary overheating, we should mainly grill vegetables of a cold or cooling nature. If we prepare meat in this way, we should consume it carefully and in combination with a salad of rocket, chicory or similar bitter leafy vegetables, which are refreshing and help to balance the hotness. The…
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Baba Ghanoush
emointhekitchen Baba Ghanoush is a dish of mashed baked eggplant mixed with tahini (sesame paste), olive or sesame oil, and various kinds of spices. Slightly differing versions of this dish can be found in the traditional cuisines of Turkey, Lebanon, Israel, Armenia, Greece and even Iraq. It is served either alone as a starter with pita bread, in Armenia with their traditional Lavash or as a side dish to accompany various vegetables and the like. This eggplant dip was one of the first dishes that I prepared for my husband. By then, his diet consisted of bread with mustard, sausages and other culinary specialities of a single man. It has…
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Salad of Fried Rolled Eggplants
emointhekitchen Eggplants found their way onto the Chinese tables in the golden age of the Silk Road. Food along these ancient trade routes was diverse with Islamic, Asian, and Middle Eastern influences, and all of them impact China’s eating habits and traditional Chinese pharmacopoeia. I’m not sure about the origin of this particular recipe. I stumbled upon its variant in Greece, Israel and even in Prague Chinese restaurants. Eggplants, together with yoghurt and sour cream, have a significant cooling effect, so save this recipe for really very hot days. People prone to colds with weak digestion should be careful and should not forget to add enough black pepper, coriander and…
