Olive oil for frying
2 eggplants
2 zucchinis
1 large onion, finely sliced
3 cloves garlic, crushed
1 400g can chopped tomatoes
3 tablespoons chopped parsley
Salt and pepper to taste
Instructions
Full recipe from : yummly.com
Preheat oven to 180 degrees celsius.
Slice the eggplants and zucchinis length wise, around 1cm thick.
Sprinkle eggplant slices generously with salt* on both sides and layer onto a large plate. Allow to stand for 20 minutes then rinse and pat dry with paper towels.
Meanwhile, fry the onions in oil over low heat until soft. Add garlic, tomatoes, parsley, salt and pepper and allow to simmer for around 20 minutes.
Lightly fry the eggplant and zucchini slices in oil until they start to change colour and arrange in layers in a medium baking dish, around 20cm x 30cm, spreading some of the tomato sauce between layers, and topping with remaining tomato sauce.
Cover with foil and bake for around 40 minutes.
Imam Bayildi is traditionally served at room temperature, but can be eaten warm topped with crumbled feta or dollops of Greek yoghurt.
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