Imambayildi(The Priest Fainted)
Imambayildi, or The Priest Fainted, features tender eggplants stuffed with aromatic garlic, onion, and parsley, then baked with a savory tomato sauce—an authentic Mediterranean vegetarian delight.
Ingredients
Instructions
- Remove the stems of the eggplants, leaving 2 cm.
- Peel the eggplants, leaving lengthwise bands 2 cm wide to prevent crumbling during cooking.
- Fry the eggplants in olive oil, turning them on all sides. Salt can be used beforehand to reduce oil absorption.
- In a frying pan, brown the chopped onion.
- When the onion and garlic begin to turn brown, add the chopped parsley.
- Split the eggplants lengthwise, removing some seeds if necessary, and spread the halves apart.
- Fill the cavity of each eggplant with the mixture of garlic, onion, and cooked parsley.
- Garnish each eggplant with a tomato ring, then place them in a baking dish.
- Pour water and remaining oil into the bottom of the dish; if none remains, create a sauce with 2 or 3 chopped tomatoes.
- Bake in a warm oven for 30 minutes.
- Serve cool.
Nutrition & Diet Analysis (per serving)
230
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).