DINNER/VEGETARIAN/GFCF/REGULAR
Why the Cleric Fainted (Imam Bayildi)
Ingredients
- 2 Eggplants, medium, cut into rounds. If large, cut into a large dice
- 8 Tab. Olive oil
- salt, to taste
- pepper, to taste
- 1 lb. tomatoes, diced OR 1 can diced tomatoes
- 1 large yellow onion, large chop
- 5 cloves garlic, minced
- 3 Tab. fresh cilantro, coarsely chopped
- 3 Tab. fresh dill, coarsely chopped
- 3 Tab. fresh basil, coarsely chopped
Cooking Instructions
- Preheat oven to 400 F.
- Heat 2 Tab. oil in a pan and put the eggplant slices in the pan and sauté for about 5 minutes. Or, you can brush eggplant with the oil and grill them.
- Place eggplant pieces in a baking dish.
- Remove the skins from the tomatoes and dice them, if they are fresh.
- Spread diced tomatoes over the eggplant. Layer over top the onion, garlic and herbs. Add some salt and pepper and the remaining olive oil.
- Put dish in the oven and bake for 40-60 minutes.