The Priest Fainted (Imam Bayildi)
By: Elvan Bil
Published: Sunday, September 2, 2012 - 9:28am

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.