Imam Bayildi
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Recipe Intro From vessys_gourmet_kitchen
Imam Bayildi- a staple from the Ottoman cuisine but yet I grew up in Bulgaria loving this since childhood. My grandmother used to make it on repeat all summer long- it’s light and vibrant and perfect for summertime!
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Recipe Card
ingredients
- 2 medium-sized eggplants
- 1 red pepper
- 1/2 yellow onion
- 5 garlic cloves
- 1 pound cherry or grape tomatoes
- Handful of fresh parsley
- 1/3 cup olive oil
- Salt and pepper, to taste
- Garlic-rubbed crostini, for serving
Method
Step 1
Wash and air fry your red pepper at 390 F for about 20 mins; alternatively roast in the oven or on the grill and set aside.
Step 2
Slice your eggplants into chunks and season with salt and set aside.
Step 3
Slice onion and garlic.
Step 4
Peel, de-seed and slice your red pepper.
Step 5
Blot the excess moisture off the eggplant.
Step 6
Sear eggplant in olive oil until golden; add onion, garlic, tomatoes, parsley, more olive oil, salt and pepper to taste; stir in and sear for a few and transfer into a preheated oven at 400 F.
Step 7
Roast for about 30 mins; finish with parsley and optionally garlic rubbed crostini and enjoy!