İmambayıldı or "the Imam fainted" recipe adapted from Robin Robertson's Vegan Fire & Spice. I wouldn't guarantee that this will cause you to faint from bliss, but it is certainly an unusually flavorful bunch of vegetables.Bake oiled sliced eggplant in a 375ºF oven for 15+ min and leave oven on when done. Meanwhile, saute onion, bell pepper, and garlic in oil until soft, about 15 min. Add the tomatoes, raisins or currants, and seasonings and cook for another 5 min. Combine all ingredients and bake for 30 min or until eggplant is tender. Garnish with cilantro.
- 2 small eggplants, cut into thin long strips
- olive oil
- 1 small onion
- 1 green bell pepper
- 2 garlic cloves
- 1 14-oz can diced tomatoes, drained
- 1/4 cup currants or raisins
- 1/2 tsp allspice
- 1/4 tsp+ salt
- 1/8 tsp+ cayenne
- cilantro