The Eastern Cross/Fasting recipes/Imam Bayildi
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Imam Bayildi
Ιμάμ μπαϊλντί
Eggplant stuffed with onion and tomato
Wine & oil daysPrep 25 minCook 1 hServes 4
When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.
Ingredients
Method
- Slit each eggplant lengthwise without cutting through. Salt the cut, rest 20 minutes, rinse and dry.
- Fry the eggplants in a little oil until soft on all sides, then place in a baking dish.
- Cook the onions and garlic slowly in the rest of the oil for 15 minutes. Add tomatoes, sugar, parsley, salt and pepper and simmer 10 minutes.
- Open the eggplants and pack in the filling. Add a splash of water to the dish and bake at 180°C (350°F) for 40 minutes.
Tip. The name means “the imam fainted,” supposedly at how much olive oil it took.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
More for wine & oil days
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