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LOCATION: Recipes >> Middle Eastern >> Imam Biyaldi 04

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(The priest fainted)

3 medium eggplant
4 tbsp. + 2 tsp. salt
6 onions sliced and separated into rings
7 large cloves garlic, finely chopped
5 Med. ripe tomatoes, finely chopped
8 tbsp. olive oil
1 cup water
4 tbsp. Finely chopped parsley

Cut off stems and slice eggplants Lengthwise. Sprinkle with 2
Tbsp. salt and let stand 30 mins. Repeat with onion rings Drain
the eggplant and pat dry, pat dry the onion rings. Combine onion,
garlic and tomatoes in a bowl. Sprinkle with 2 tsp. of salt. Pour
2 tablespoons olive oil in a wide bottomed skillet with a cover.

Layer the eggplant and the tomato mixture in the skillet. Add 6
Tbsp. olive oil and the water. Bring mixture to a boil. Reduce
heat, cover and let simmer slowly for 1 1/2 hours. Sprinkle with
parsley and serve at room temperature.

Note: An Imam (priest) received as a dowry, 5 large jars of Olive
Oil when he married a Beautiful woman. To his delight she was an
excellent cook and she made an eggplant dish which was better than
peanut butter and jam sandwiches. He asked for this dish again on
their second supper and again on the third supper.

When he asked for the eggplant dish 4 nights in a row his new
partner replied that it was not possible to make it again as they
ran out of olive oil.

When the Imam heard this he fainted!


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6 of 6 people found the following review helpful:
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A simple yet superb dish,, January 24, 2004 - 12:19 PM
Reviewer: Tony from England
This is by far my favourite turkish dish. I first tasted it in Istanbul in 2002, and have loved it ever since, it is well worth attempting it yourself as it is not hard and you will be amazed at the textur and tast.

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