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Print this Recipe    IMAM BAYILDI

(The priest fainted)
{Homemakers magazine}
I am not a historian but the legend goes like this:

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 & 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!

3 Med. size Eggplant
4 tbsp. + 2 tsp. Salt
6 Med. Onions Sliced & 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
& let stand 30 mins. Repeat with onion rings Drain the Eggplant & pat
dry, pat dry the onion rings Combine Onion, Garlic and Tomatoes in a bowl
Sprinkle with 2 tsp. of salt Pour 2-tbsp. 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 temp.

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