Imam Bayildi (version VII)

(8 votes)

2 medium round eggplant
1/4 chopped armenian or italian parsley [flat leaf variety]
2 red onions sliced in rounds
2 red, green or gold bell pepper sliced in rounds
1 large tomato sliced in rounds
2 cloves garlic [crushed]
1 tablespoon chopped fresh mint leaves
1 teaspoon chopped fresh basil leaves
1 can tomato sauce
1/2 cup extra virgin olive oil

Slice the eggplant into 1/2 inch rounds [do not peel]

Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat. Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry. Dip rounds quickly into olive oil to coat letting excess run off. Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.

In a sauté pan, carefully and lightly, sauté the onions, peppers and garlic in olive oil. Add the tomatoes, basil, mint and parsley and sauté for a few minutes more. Place the browned eggplant in a baking pan and arrange the sautéed vegetables on the eggplant rounds and pour tomato sauce sparingly over the top. Place in a 375 degree oven for and additional 1/2 hour. Remove, cool and chill. Serve cold.


This recipe is actually Turkish. Its name in Turkish is 'imam bayildi' meaning, literally, 'the priest fainted,' apparently because this dish was so good.
Anonymous, Location not stated.

I heard the priest fainted because after his new bride had cooked the recipe several times, her huge dowry of olive oil had run out. His favorite dish cost a fortune.
Anonymous, Location not stated.

I heard that the previous comments came from former Jeff Smith fans... I loved his show too.
Mike, Memphis

This dish is actually both Armenian and Turkish. It has a turkish name due to ottoman empire. But it shouldn't really matter either's delish.
garni, somerset, nj

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