The Priest Fainted (Imam Bayildi)
The Priest Fainted (Imam Bayildi) might be a good recipe to expand your side dish repertoire.
- Servings: 6
- Total cooking time:
Ingredients:
- 4 medium eggplants
- 3-4 cloves garlic, chopped
- Fresh ground pepper to taste
- 1/4 cup, plus 2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 cup chopped parsley
- 1/2 teaspoon salt
- 1 teaspoon caster sugar
- 2 lbs tomatoes, blanched, peeled and coarsely chopped
Instructions:
- Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes.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.
- Remove the pan from the oven.
- Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants.
- Bake uncovered for 20-30 minutes, until golden brown and bubbly.
- Remove from oven
- Serve cold and sprinkle with fresh parsley before serving
- Why did the priest faint? Youll see :) )
