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    You are in: Home / Recipes / Imam Bayildi Recipe
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    Imam Bayildi

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 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.

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    • on July 04, 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.

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    • on October 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!

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    • on April 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!

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    Nutritional Facts for Imam Bayildi

    Serving Size: 1 (486 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.4
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 24.0 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 20.1 g
    Sugars 18.3 g
    Protein 8.7 g

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