cookery

Imam fainted

Imam fainted

In what form bring to the table - a cold orhot - you decide for yourself when the cook. In the meantime, let me remind you dish it out of Turkish cuisine and called «Imam Bayildi», which means in translation "Imam fainted". The name does not sound much, but take my word for what it is and reflects the high taste of this dish.

There are three versions of the origin of unusualname. According to the first version, the imam came home and entered the house, I felt an amazing smell coming from the kitchen, from what and lost consciousness. The second version says that the imam fainted after eating a wonderful meal. The third version says that the imam fainted, knowing how much olive oil exhausted wife is in the process of its preparation.

Ingredinenty:
6 medium-size eggplant;
3 large onions;
8 cloves of garlic;
1 bunch of parsley;
dried mint;
4 medium tomatoes;
1 cup olive oil;
2 teaspoons sugar;
salt and black pepper to taste.

To begin prepare a large bowl stronglysalted cold water. My eggplant and cut on the surface of the strip in such a way that our steel striped eggplants, like watermelon. Put our aubergine cooked in salt water at least half an hour. We get out of the water, dry it thoroughly and place them on a pre-heated frying pan with olive oil. We need to fry the eggplant on all sides until half, constantly turning them on one side to the other. Then, put on a greased baking tray with olive oil, do a longitudinal incision on each in order to eggplant "opened" and we were able to put the stuffing.

And now we start for the stuffing. To do this, chop the onion into rings. With tomato peel and cut them into small cubes. A good wash parsley and finely shinkuem. Onions and chopped garlic begins to brown in olive oil until they are soft and do not change color. Then add the tomatoes and parsley, then mix everything thoroughly. In the resulting mass add salt, pepper, sugar, mint and bring to readiness. This filling and we fill our eggplant.

The oven is heated to 180 ° C and send to the pan with the stuffed eggplant for 45-60 minutes.

It is believed that this dish is able to strengthen the heart. And how could it be otherwise, because this combination of products can not but affect positively on the body, especially because sometimes with stuffed eggplant sprinkled in a little peeled pine nuts - for more zest.

Bon appetit, and let this healthy dish will become a frequent guest at your table!

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Julia

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