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Imam bayildi is a tasty summer dish shared by many Mediterranean nations. In this recipe, Angela Nicoletou makes a time consuming dish simple and quick without compromising the taste.
2 red onions, sliced
1 can diced tomatoes or 3 large tomatoes peeled and diced
1 tsp cinnamon powder
1 bunch parsley
Extra virgin olive oil
Slice eggplants into thick rounds, salt and let stand for 15 minutes.
Heat oven to 200C.
In the meantime, cook the onions in a heavy based fry pan with ¼ cup olive oil until they soften. Add the tomato, cinnamon, season and simmer for 10 minutes. Add parsley.
Wash the eggplant pieces and dry. Line a baking tray with baking paper; brush each piece of eggplant with olive oil and place on tray. Bake until golden, turning once.
Place each piece of eggplant in a baking dish and some onion mixture on top.
Reduce oven to 180C and cook eggplant and onions for 15 minutes or until golden.
Serve at room temperature with some Greek style yoghurt.