Imam Bayildi

Serves 4
2 medium eggplants, seeded and halved lengthwise.
Prepare eggplants, sprinkle cut slices with salt
and allow the juices that form to drain away in
colindar After 30 minutes, rinse and pat dry.
Eggplants prepared this way are less bitter and
to cook.
4 tbsp olive oil
2 large onions, sliced thinly
2 garlic cloves, crushed
1 green pepper, seeded and sliced
1 14oz can chopped tomatoes
1 1/2oz sugar
1 tsp ground coriander
ground black pepper
2 tbsp fresh coriander or parsley, chopped

1. Using sharp knife slash the flesh of the
eggplants a frew times. Sprinkle with
salt and place in a colander for 30 minutes.
Rinse well and pat dry.
2. Gently fry eggplants, cut side down, in oil for
5 minutes and place in a shallow ovenproof dish.
3. In the same pan gently fry the onions, garlic and
green pepper, adding extra oil if neccessary.
Cook for about 10 minutes, until vegetables have
softened.
4. Add the tomatoes, sugar, ground coriander, seasoning
and cook for about 5 minutes until the mixture is
reduced. Stir in the chopped coriander or parsley.
5. Spoon mixture on top of eggplants. Preheat oven 375F,
cover and bake 30-35 minutes. When cooked, cool, then
chill. Serve cold.