in Turkey

The Imam faints

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Ingredients for 4 servings:

  • 4 eggplant(s), longish
  • 4 large onions
  • 1 bulb(s) garlic
  • 4 tomatoes
  • salt and pepper
  • ½ liter of water
  • Olive oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Imam Bayildi – the original recipe without meat

Peel strips from four sides of the eggplant. Fry in oil on all sides until golden brown, then let cool. Slice the garlic lengthwise, slice the onions into rings, and sauté both together until translucent. Add the four peeled and chopped tomatoes and continue sautéing until all the liquid runs out. Season with salt and pepper to taste. Place the eggplants next to each other in a shallow pan and make a small cut lengthwise. Then pull them apart with two forks, season lightly with salt and pepper, and fill with the onion mixture. Boil in lightly salted water with the lid on for 15 minutes. Serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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