I have some beautiful crops from my garden.
So I decided to make “imam bayildi”. With a little twist of course. Imam bayildi means the muslim priest fainted. But actually in Turkish we use the word to faint to express how tremendously we enjoyed something.
Imam Bayildi for 8 small serving
2 medium aubergine, thin vertical slices
4 cherry or romanita tomatoes, halved (decoration, optional)
1 medium tomato, peeled and chopped
2 medium onions, thin half-moon slices
4 tiny green chilis (bird eye or Thai), vertically halved (decoration, not optional at all but you can replace it with slices of green bell pepper or green paprika)
2 tbs. finely chopped parsley
2 cloves of garlic, finely sliced
3 tbs. extra virgin olive oil
salt and pepper to taste
Prepare a bath with cold water, 1 ts. salt and few drops of lemon juice . Drop the slices of aubergine as fast as possible. Let them rest for at least half an hour with a plate or a lid to keep them completely submerged in the brine. Meanwhile, put the oven at 180′ then start sweating the onions with a tbs. of olive oil on the stow in a pan. On a low heat cook slowly and avoid browning when translucent add the garlic and chopped tomato and season. Let it simmer for few minutes then add the parsley. Turn off the heat, let it rest. Drain the slices of aubergine and pat dry them. Take muffin tray, lightly oil each cups then line the slices of aubergine as cross or stars according to the width.
Divide your onion mixture into the cups.
Add half a slice of aubergine on the onion mixture. Remember to brush with olive oil both sides of this half slice.
Cook in 180′ oven for 25 to 35 mn.
Serve at room temperature.
Enjoy your meal!
Unfortunately I didn’t have time to take a picture when the tray was out of the oven but trust me it was yummy!