Delectable Gluten-Free Turkish Dinner: Mouthwatering İmam Bayıldı and Fluffy Rice with Spiced Lamb

Allergens

Dairy, Egg, Gluten, Soy

Ingredients

• 2 large eggplants
• 1 cup long
• grain gluten
• free rice
• 1 lb ground lamb
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil, divided
• 1 can (28 oz) diced tomatoes
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the eggplants lengthwise into 1/2 inch thick slices and arrange them on a baking sheet. Brush with 2 tablespoons of olive oil and season with salt and pepper. Bake for 15 minutes, then flip and bake for another 10 minutes or until tender.
3. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Add the ground lamb to the pan, breaking it up with a wooden spoon. Cook until browned, about 6 8 minutes. Drain any excess fat if needed.
5. Stir in the tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Let simmer for 10 minutes.
6. In a separate pot, bring water to a boil and add the rice. Cook according to package instructions until tender but al dente.
7. To assemble, place a layer of cooked eggplant slices in a baking dish. Top with half of the lamb mixture, then add another layer of eggplant and finish with the remaining lamb. Sprinkle with parsley and basil.
8. Bake at 375°F (190°C) for 25 30 minutes or until the top is bubbly and golden. Serve hot, accompanied by a side of fluffy rice.

Chef’s Insight

To achieve the perfect balance of flavors, be sure to season each component individually as needed.

Notes

Serve with a glass of Turkish wine or şalgam (spiced carrot juice) for an authentic experience.