Imam Bayildi (Swooning Imam)

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Total Time
32mins
Prep 20 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat.
  2. Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry.
  3. Dip rounds quickly into olive oil to coat letting excess run off.
  4. Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
  5. In a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil.
  6. Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
  7. Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top.
  8. Place in a 375 degree oven for and additional 1/2 hour.
  9. Remove, cool and chill.
  10. Served cold.