The mullah is a hoge or a cleric, a learned Muslim, and in many Muslim countries, he is the leader of the mosque. You may have wondered what the mullah has to do with cooking. It seems that one of them tasted a dish so delicious that he fainted, he liked it so much. This amusing episode reminds me of the term 'Imam Bayildi,' which translates to 'The Imam fainted,' and it is said that fried eggplants have the power to make their holiness lose consciousness from pleasure.
The preparation of this dish begins with eggplants. It is important to choose fresh eggplants with smooth, shiny skin. I recommend slicing them into approximately one centimeter thick slices, then sprinkling them with salt and letting them sit for about 30 minutes. This step helps to remove the water from the eggplants and reduces bitterness. After they have sat, rinse them under cold water and dry them with a kitchen towel.
To avoid excessive oil absorption, I prefer to bake the eggplant slices in the oven. Preheat the oven to 200 degrees Celsius and grease a baking tray with a little oil. Place the eggplant slices on the tray, making sure they do not overlap, and brush them with a little oil on top. Bake them for 20-25 minutes, turning them halfway through to brown evenly.
Meanwhile, you can prepare the delicious base of the dish. In a pan, heat a little oil and add finely chopped onion. Sauté the onion until it becomes translucent, then add crushed garlic. When the garlic releases its aroma, add tomato paste and mix well, allowing the mixture to simmer for a few minutes.
Once the eggplants are ready, chop them finely or process them in a food processor until you achieve a smooth texture. Add the eggplants to the pan over the onion and garlic mixture, stirring well. Let everything fry together for a few minutes so that the flavors blend perfectly. Finally, sprinkle fresh parsley and chopped coriander, which add a fresh taste and a touch of color.
This dish can be served warm or cold, and for a complete culinary experience, I recommend pairing it with warm flatbreads. So, get ready to enjoy a delicious dish that will surely impress those who taste it.
The preparation of this dish begins with eggplants. It is important to choose fresh eggplants with smooth, shiny skin. I recommend slicing them into approximately one centimeter thick slices, then sprinkling them with salt and letting them sit for about 30 minutes. This step helps to remove the water from the eggplants and reduces bitterness. After they have sat, rinse them under cold water and dry them with a kitchen towel.
To avoid excessive oil absorption, I prefer to bake the eggplant slices in the oven. Preheat the oven to 200 degrees Celsius and grease a baking tray with a little oil. Place the eggplant slices on the tray, making sure they do not overlap, and brush them with a little oil on top. Bake them for 20-25 minutes, turning them halfway through to brown evenly.
Meanwhile, you can prepare the delicious base of the dish. In a pan, heat a little oil and add finely chopped onion. Sauté the onion until it becomes translucent, then add crushed garlic. When the garlic releases its aroma, add tomato paste and mix well, allowing the mixture to simmer for a few minutes.
Once the eggplants are ready, chop them finely or process them in a food processor until you achieve a smooth texture. Add the eggplants to the pan over the onion and garlic mixture, stirring well. Let everything fry together for a few minutes so that the flavors blend perfectly. Finally, sprinkle fresh parsley and chopped coriander, which add a fresh taste and a touch of color.
This dish can be served warm or cold, and for a complete culinary experience, I recommend pairing it with warm flatbreads. So, get ready to enjoy a delicious dish that will surely impress those who taste it.
Ingredients
1 large eggplant - sliced vertically and peeled 1 onion - finely chopped 2-3 cloves of garlic - sliced thinly 1-2 tablespoons of tomato paste 2 tablespoons of oil fresh parsley and cilantro salt and freshly ground pepper