The Priest Fainted (Imam Bayildi)

Ingredients

Ingredients:
4 medium-sized eggplants
3-4 cloves garlic, chopped
2 lbs tomatoes, blanched, peeled and coarsely chopped
1/2 cup chopped parsley
1 large onion, chopped
1/4 cup, plus 2 tablespoons olive oil
1 teaspoon caster sugar
Fresh ground pepper to taste
1/2 teaspoon salt

Preparation

1
Preparation:
2
Preheat oven to 425° F
3
Peel eggplants leaving lenghtwise stripes, cut in to 1-inch cubes, soak in salted water for 30 minutes, then drain and dry them.
4
Using a large pan over medium high heat, sauté onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes. Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes.
5
While sauce is simmiring, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated. Transfer the eggplants to a large sized oven-proof pan and spread out in to one layer. Roast in the oven for about 15 minutes or until browned slightly.
6
Remove the pan from the oven. Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants.
7
Bake uncovered for 20-30 minutes, until golden brown and bubbly. Remove from oven
8
Serve cold and sprinkle with fresh parsley before serving
9
Why did the priest faint? You’ll see :) )

 



About

Imam Bayildi is one of the most well-known Turkish “Zeytinyagli” Olive Oil Dishes.

Yield:

6-8

Added:

Sunday, September 2, 2012 - 9:28am

Creator:

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