Movie night, a family birthday, making it to Friday — host any occasion like a pro.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Quick breads, muffins, lattes — see what all the fall fuss is about.
Keep it light for your next dinner with these quick-prep meals.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
There's a new food holiday 365 days a year — see what today is.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Throw a ghoulishly good Halloween party with these cocktail and snack hacks.
Little boys and ghouls will freak when they see these bewitching bites and sweets.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-4 of 4
on January 04, 2012
I've made variations of this dish before, but I so liked the simplicity of yours! I am sorry if the photos do not look exactly like you described it: I did not have Japanese eggplants, and stupid me cut the eggplants in half, THEN came to Food.com for a recipe! I did not add the 1/2 cup water, as fresh tomatoes tend to be watery anyway. In fact, I pressed out some of the juice. It cooked beautifully, and thanks for the teaspoon sugar -- cooked tomatoes, fresh or canned, need a touch of sugar! I think the title should be "Imam Bayildi", but as the previous reviewer said, this is not quite the same. Anyway, it's a lovely side dish and very tasty. Thanks!!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #194007
on February 07, 2005
The real name of this dish is "karni yarik" (in Turkish means "belly open", referring to eggplants). Imam bayildi is also an eggplant dish but considerable different than this recipe. ilkaypeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 31, 2005
I made several considerble changes but I feel the "idea" of the recipe and the flavor is very close to what the chef intended. Here are the changes I made. I peeled my eggplant, personal preference. I then cut it into chunks and sauted it with onion and garlic in olive oil. I had to use a can of diced tomatoes, with the juice as fresh are not very good right now. I used the oregano and some sweetner. I allowed this to simmer for about 20 minutes. Fantastic flavors. The eggplant was not too mushy but sort of creamy and full of flavor. I hope you don't mind the liberties I took.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 30, 2004
Serving Size: 1 (310 g)
Servings Per Recipe: 4