The Priest Fainted (Imam Bayildi)
- 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:
- Preheat oven to 425u0b0 F
- Peel eggplants leaving lenghtwise stripes, cut in to 1-inch cubes, soak in salted water for 30 minutes, then drain and dry them.
- Using a large pan over medium high heat, saute 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.
- 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? You'll see :) )
ingredients, eggplants, garlic, tomatoes, parsley, onion, olive oil, caster sugar, fresh ground pepper, salt
Taken from www.epicurious.com/recipes/member/views/the-priest-fainted-imam-bayildi-51129631 (may not work)