Imambayildi (The Priest Fainted)

The Priest Fainted (Imambayildi) Recipe: How to Make Priest Fainted?

The Priest Fainted (Imambayildi) Recipe: How to Make Roasted Stuffed Eggplant?

Imam bayıldı, the main ingredient is aubergine, with onions and garlic olive oil is an excellent meal … When it comes to starters, which may be served as an appetizer with olive oil, we have shared the ingredients for the recipe for Imam bayıldı. How does the Imam pass out? Whether you want to serve as a starter with olive oil alongside the main course, or prepare the ingredients for the Imam Bayıldı dinner that you can serve as a main course for your guests. The main ingredient is eggplant, onion and garlic with a distinctive taste that turns into a delicious Imam Bayıldi dinner, a kind of dish suitable for vegetarians. We shared the ingredients for the Imam Bayıldı dinner, which was very easy to do. How does the Imam pass out? Here is the fainted imam’s recipe.

(Imambayildi) Roasted Stuffed EggplantIf you like Imam Bayildi food, prepare yourself for a new taste and you will have traditional flavours with Imam Bayıldı recipe. We share the simplest recipe from Imam Bayıldı, a type of food that has been known and preferred for years. The Imam Bayıldı recipe you can choose to entertain your guests on special occasions is preparing to leave a delicious taste in your mouth. If you want to make Imam Bayıldı’s recipe healthier; Peel the eggshell, halve the eggplant and bake with olive oil. Then add the onion mortar you are preparing and continue cooking in the oven.


  • 4 medium-sized, fried eggplants
  • 3 large bulbs of onion
  • 4 cloves of garlic
  • 3 medium green peppers
  • 3 medium tomatoes
  • 1 teaspoon tomato paste
  • 5 tablespoons olive oil
  • 1/4 bunch of parsley
  • 1/2 teaspoon of salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon of granulated sugar
  • 1 cup hot water
  • 2 cups of olive oil


Varied skin without cutting off the eggplant stems. Soak in saline for 10 minutes to remove the pain. Filter and dry with a paper towel. Peel onions and chop bargains. Take out the garlic. Peel and dice the tomatoes. Clean, halve and finely chop the peppers. Heat the olive oil in the pan. Add onion and salt and fry. Add garlic, tomatoes, pepper, sugar and black pepper. Cook for 10 minutes over low heat. Heat sunflower oil in a pan. Lightly fry the aubergines on both sides in warm oil. Take the fried eggplants on a paper towel and remove the excess oil. Place the eggplants in a flat pan, intermittently. Slightly cut open the middle parts with a knife and divide the onion mortar. Add 2 cups of hot water from the edge of the pan. Cover and cook over low heat for 20 minutes until juice. Heat the olive oil in a pan to prepare the tomato sauce. Add the grated tomato and tomato paste and bring to a boil. Take the sauce on a serving plate. Place the eggplants on top and sprinkle with finely chopped parsley. Serve cold.