Recipe by Julie B's Hive
The Iman fainted! And so will you when the aroma fills your kitchen. Suitable for vegetarians and vegans. From Ethnic Cuisine. Add in 2 hours standing, cooling, and chilling time.
Top Review by Chef floWer
Off memory I think my mother translation of Imam Bayildi is Imam is a prayer leaders (like Priest) and Bayildi is slang for fainted. I can't remember the stories, but I think it had something to do with the prayer leaders daughter making this dish for first time, the prayer leader tasted it and he fainted with delight, something I call a food-gasim. The recipe was easy to make and delicious, I served it Luke warm because I didn't read the whole directions before starting it. I think it could be eaten hot or cold, but the flavour enhances when eaten cold and it's a perfect summer dish. Thank you for posting the recipe Julie B's Hive
- 2 eggplants
- 4 tablespoons olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 green bell pepper, seeded and sliced
- 14 ounces canned chopped tomatoes
- 3 tablespoons sugar
- 1 teaspoon ground coriander
- 2 tablespoons chopped fresh cilantro
- salt and pepper
Directions See How It's Made
- Preheat the oven to 375°. Halve the eggplants lengthwise, then slash the flesh 4 or 5 times and sprinkle generously with salt. Put in a colander and let stand 30 minutes. Rinse and pat dry with paper towels.
- Heat the oil in a large, heavy-bottom skillet over medium heat. Add the eggplants, cut side down and cook 5 minutes. Remove and drain well. Transfer to a casserole. Add onions, garlic, and green pepper to skillet and cook, stirring occasionally, for 10 minutes. Add the tomatoes, sugar, and ground coriander. Season with salt and pepper, then stir in the cilantro.
- NOTE: You may need to add a little more oil before going on to the next step.
- Spoon the onion and tomato mixture on top of the eggplant halves, then cover and bake for 30 minutes. Remove and let cool. Cover and chill in the refrigerator for 1 hour before serving.