Imam Bayildi (Imanen who fainted)

Ingredients for Imam Bayildi (Imanen who fainted)

Instructions for Imam Bayildi (Imanen who fainted)

To prepare the Imam Bayildi (Imanen who fainted) recipe, please follow these instructions:

Peel eggplants lengthwise in stripes. Make some incisions in the stripes, where the shell is removed, and got little pieces of garlic in. Put the eggplants in boiling water for 3 minutes, then rinse them under the cold faucet. Cut them up lengthwise but not completely through. Chicken and peel the tomatoes and cut them into slices, chop the onion and some more garlic. Rose this lightly in hot oil, stir it with a wooden spoon until you have a thick red lot, let some of væden cookies from. Add the pepper, salt, paprika, sugar, cinnamon and lemon juice and let it simmer a bit. Fill some of the mixture into the opened the eggplants and place them in a heat-proof platter. Make a sauce of the remaining tomato mixture by coming in a little water, as well as the macerate the raisins and the chopped hazelnuts. Pour the sauce over the eggplants, and let the Court of småstege on an asbestos plate or in the oven at low heat for about 15 minutes, until the eggplants are tender.

Tips:
Tradition says that this Office's name arises from an Iman (muhammedansk priest), who was a great gourmet. He was so captivated by the aroma from this right, that he fainted. Evil tongues, however, to keep the priest fainted due to the glorious scent, but due to the overwhelming smell of garlic.

Imam bayildi eaten usually cold with bread for. It is a very refreshing right on hot Turkish summer days.