The Pioneer Woman Tasty Kitchen
Profile Photo

Imam Bayildi (The Priest Fainted)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Imam Bayildi is one of the most well-known Turkish “Zeytinyagli” olive oil dishes.

Ingredients

  • 4  Medium-sized Eggplants
  • 1  Large Onion, Chopped
  • 3 cloves Garlic, Chopped
  • ¼ cups Olive Oil, For Cooking
  • 4  Tomatoes, Blanched, Peeled And Coarsely Chopped
  • ½ cups Chopped Parsley
  • ½ teaspoons Salt
  • Fresh Ground Pepper, to taste
  • 1 teaspoon Caster Sugar
  • 2 Tablespoons Olive Oil For Roasting Eggplants

Preparation

Preheat oven to 425°F.

Peel eggplants then cut into 1-inch cubes. Soak the cubes in a bowl covered in salted water for 30 minutes, then drain and dry them.

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 and season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring occasionally for about 15 minutes.

While sauce is simmering, 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 into one layer. Roast in the oven for about 15 minutes or until browned slightly.

Remove the pan from the oven. Place the roasted eggplant in a deep baking dish then spread tomato sauce evenly to cover the eggplant.

Bake uncovered for 20-30 minutes, until golden brown and bubbly. Remove from oven and allow to cool to room temperature. Then refrigerate.

Serve cold and sprinkle with fresh parsley before serving.

Why did the priest faint? You’ll see!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Apricot Thyme Glazed Bacon Sticks
Profile Photo by In Good Flavor in Appetizers
Thick sliced bacon strips glazed with apricot preserves and dried thyme....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Handcut Fries with Truffle Oil and Blue Cheese
Profile Photo by Superman Cooks in Appetizers
A recipe that takes great everyday fresh cut fries and makes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bacon Jalapeno Corn Dip
Profile Photo by Samantha in Appetizers
A semi-spicy, bacon-infused twist on a classic corn dip.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Sweet Gherkin Deviled Eggs
Profile Photo by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice in Appetizers
A twist on the standard deviled egg, with a sweetness that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Back-eyed Peas Salsa
Profile Photo by Karen Ard in Appetizers
Black-eyed Peas Salsa; also great as a salad!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy