Imam Bayildi

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* Exported from MasterCook *

 

Imam Bayildi

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants -- seeded and halved lengthwise

salt

4 tablespoons olive oil

2 large onions -- sliced thinly

2 cloves garlic -- crushed

1 green pepper -- seeded and sliced

1 14 oz can chopped tomatoes

1 1/2 ounces sugar

1 teaspoon ground coriander

ground black pepper

2 tablespoons fresh coriander or parsley -- chopped

 

Legend has it that a Muslim holy man - the Imam - was so overwhelmed by this

dish that he fainted in sheer delight! Translated, Imam Bayildi means " The Imam

fainted. "

Using a sharp knife, slash the flesh of the eggplants a few times. Sprinkle

with salt and place in a colander for about half an hour. Rinse well and pat

dry.

Gently fry the eggplants, cut side down, in the oil for 5 minutes, then drain

and place in a shallow ovenproof dish.

In the same pan gently fry the onions, garlic, and green pepper, adding extra

oil if necessary. Cook for about 10 minutes, until the vegetables have

softened.

Add the tomatoes, sugar, ground coriander, and seasoning, and cook for about 5

minutes until the mixture is reduced. Stir in the chopped coriander or parsley.

Spoon this mixture on top of the eggplants. Preheat the oven to 375F, cover and

bake for 30-35 minutes. When cooked, cool, then chill. Serve cold with crusty

bread.

TIP: To prepare eggplants; sprinkle cut slices with salt and allow the juices

that form to drain away in a colander. After 30 minutes or so, rinse well and

pat dry. Eggplants prepared like this are less bitter and easier to cook.

 

 

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Per serving: 271 Calories (kcal); 14g Total Fat; (44% calories from fat); 4g

Protein; 36g Carbohydrate; 0mg Cholesterol; 18mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0