Hello there! Yesterday I made some “Imambayildi” and put the photos on the Instagram story so lots of English speaker Ig friends asked about the recipe. Thats how I restarted my blog in English😉This dish has a funny name in Turkish cuisine, it can be translated like ” Imam (Muslim Priest) fainted”, they say he fainted when he saw the amount of olive oil used in this delicious eggplant dish. Here is the recipe:
4 long and thin eggplants
6 tablespoons olive oil
4 medium size onions
2 green peppers
6 cloves of garlic
1 tablespoon salt
1 teaspoon red pepper
1 cup of tomato juice +hot water
First of all get the onions peeled and shredded like very thin half circles. In a pan with two tablespoon of olive oil stir them till they are little cooked (~5-6 mins) add the peppers and continue stirring then add tomatoes ( half moon sliced) and garlics chopped. Salt and season them. Turn the heat off. Put them aside. Peel the eggplants to get all the black skin off then cut them vertical in six pieces but be careful stem should keep them together. Salt them slightly.
Heat the oven to 320F. Fill the eggplants with the half-cooked veggies and put them in a baking tray and pour the tomato juice and water on them. Add the remaining olive oil. Make a cover from a baking paper or use a tray with a lid so they dont burn while baking. After 40 minutes of baking with the cover on get the cover off for the 10 more minutes. Before the serving let it cool and pour the juices on top with a spoon for a nicer look and add some parsley leaves. Like all the olive oil dishes, this will be more tasty after a night rest in the fridge😉Afiyet olsun!