The Priest Fainted Imam Bayildi

The Priest Fainted (Imam Bayildi)

The Priest Fainted (Imam Bayildi)

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

Grocery List via Instacart

Details

Servings: 6
Calories: 200
Protein: 5g
Fiber: 12g
Sugar: 17g
Carb Total: 17g
Saturated: 2g
Fat Total: 10g
Vegan: True
Dairy-Free: True
Gluten-Free: True
Weight Watchers: 3 Points
Show More

Cuisine

side dish

Comments

Ingredients

4 medium eggplants
3-4 cloves garlic, chopped
Fresh ground pepper to taste
1/4 cup, plus 2 tablespoons olive oil
1 large onion, chopped
1/2 cup chopped parsley
1/2 teaspoon salt
1 teaspoon caster sugar
2 lbs tomatoes, blanched, peeled and coarsely chopped

Instructions

Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes.While sauce is simmiring, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated.

Transfer the eggplants to a large sized oven-proof pan and spread out in to one layer. Roast in the oven for about 15 minutes or until browned slightly.

Remove the pan from the oven.

Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants.

Bake uncovered for 20-30 minutes, until golden brown and bubbly.

Remove from oven

Serve cold and sprinkle with fresh parsley before serving

Why did the priest faint? Youll see :) )

View original preparation instructions

AI Coach

Personal Notes

Organization Tags

Tags easily organize your Recipe Library

Comments