Imam Bayildi

From: eMaeRay

On Jul 4, 2007

I have made this twice and it had been great both times. One change I made the second time was to peel the eggplant, then cube, then saute everything, then bake in a casserole pan for a pot luck. There were NO leftovers and many compliments. Thanks for a great recipe.

From: Chef #251482

On Oct 12, 2005

I used more tomato and only used red pepper (not green) as it is sweeter. Delicious but oily. Tasted just like it was in Turkey. Yum!

From: Scarlett Muslima

On Apr 12, 2005

Very good recipe! The 'preparation' took much longer than indicated, but it was worth it! I don't know how big aubergines are where you live but here half a stuffed aubergine is enough per person. I did 3 aubergines and used YELLOW and red peppers because I don't like green ones so much and the yellow colour and taste adds nicely to the dish. Also nice with some grated cheese on top. I served it all with rice. A nice healthy dish!

From: Sackville

On Apr 29, 2002

Incredibly yummy and very colourful on my plate! The cinnamon really adds a unique taste to this dish and I liked the fact that you could eat the shells as well as the filling. The only thing I would say, is that the filling suggested here seemed just enough for our two eggplants. If I were making it for four people, I might add an extra pepper and a couple tomatoes (or choose smaller eggplants). We had this with a salad but I think rice would be good as well.