The Priest Fainted (Imam Bayildi)

7 steps · 45 min total

1. 01

   Simmer Sauce and Coat Eggplant

   Combine the tomatoes and parsley, then season with 1/2 teaspoon salt, 6 servings ground pepper, and 1 teaspoon caster sugar. Reduce the heat to low and simmer, covered, stirring occasionally for about 15 minutes.

   While the sauce simmers, place the eggplants in a bowl with 2 tablespoons of olive oil. Toss the eggplant cubes until they are well coated.

2. 02

   Roast Eggplant

   Transfer the coated eggplants to a large oven-proof pan, spreading them out into a single layer. Roast them in the oven for about 15 minutes, or until they are slightly browned.
3. 03

   Remove Eggplant

   Carefully remove the pan with the roasted eggplant from the oven.
4. 04

   Assemble Dish

   Arrange the roasted eggplants in a baking dish. Spread the tomato sauce evenly over the eggplants, ensuring they are well covered.
5. 05

   Bake Until Bubbly

   Bake the dish uncovered for 20-30 minutes, until the top is golden brown and the sauce is visibly bubbly.
6. 06

   Remove from Oven

   Carefully remove the baking dish from the oven.
7. 07

   Chill and Serve

   Allow the dish to cool completely, then serve it cold. Just before serving, sprinkle with a little extra fresh parsley.