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The Priest Fainted (Imam Bayildi)

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.85

$1.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:90%

Spoonacular Score: 90%

 

The Priest Fainted (Imam Bayildi) might be a good recipe to expand your side dish repertoire. One serving contains 200 calories, 5g of protein, and 10g of fat. This recipe serves 6 and costs $1.85 per serving. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of tomatoes, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Similar recipes include Engin’s Imam Bayildi, Imam bayildi with BBQ lamb & tzatziki, and Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi).

Ingredients

Servings:
4 medium
4 medium eggplants
eggplants
3 cloves
3 cloves garlic
garlic
some
some fresh ground pepper
fresh ground pepper
0.25 cup
0.25 cup plus 2 tablespoons olive oil
plus 2 tablespoons olive oil
1 large
1 large onion
onion
0.5 cup
0.5 cup parsley
parsley
0.5 tsps
0.5 tsps salt
salt
1 tsp
1 tsp caster sugar
caster sugar
2 lbs
2 lbs tomatoes
tomatoes
4 medium eggplants
4 medium
eggplants
3 cloves garlic
3 cloves
garlic
some fresh ground pepper
some
fresh ground pepper
0.25 cup plus 2 tablespoons olive oil
0.25 cup
plus 2 tablespoons olive oil
1 large onion
1 large
onion
0.5 cup parsley
0.5 cup
parsley
0.5 tsps salt
0.5 tsps
salt
1 tsp caster sugar
1 tsp
caster sugar
2 lbs tomatoes
2 lbs
tomatoes

Equipment

oven
oven
bowl
bowl
frying pan
frying pan
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

  1. Preparation:
  2. Preheat oven to 425 F
  3. Peel eggplants leaving lenghtwise stripes, cut in to 1-inch cubes, soak in salted water for 30 minutes, then drain and dry them.
  4. Using a large pan over medium high heat, saut onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes. Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes.
  5. While sauce is simmiring, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated. Transfer the eggplants to a large sized oven-proof pan and spread out in to one layer. Roast in the oven for about 15 minutes or until browned slightly.
  6. Remove the pan from the oven. Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants.
  7. Bake uncovered for 20-30 minutes, until golden brown and bubbly. Remove from oven
  8. Serve cold and sprinkle with fresh parsley before serving
  9. Why did the priest faint? Youll see :) )

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.85
Ingredient
4 mediums eggplants
3 cloves garlic
some fresh ground pepper
¼ cups plus 2 tablespoons olive oil
1 large onion
½ cups parsley
2 pounds tomatoes
Price
$6.07
$0.20
$0.02
$0.64
$0.33
$1.19
$2.66
$11.11

Nutritional Information

Quickview
199 Calories
4g Protein
9g Total Fat
27g Carbs
69% Health Score
Limit These
Calories
199k
10%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
27g
9%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
211mg
9%

Get Enough Of These
Protein
4g
10%

Vitamin K
110µg
105%

Manganese
0.96mg
48%

Fiber
11g
46%

Vitamin C
36mg
44%

Vitamin A
1752IU
35%

Potassium
1129mg
32%

Folate
102µg
26%

Vitamin B6
0.43mg
22%

Vitamin E
3mg
20%

Copper
0.36mg
18%

Magnesium
64mg
16%

Vitamin B3
2mg
15%

Vitamin B1
0.19mg
13%

Phosphorus
122mg
12%

Vitamin B5
1mg
11%

Vitamin B2
0.16mg
9%

Iron
1mg
9%

Calcium
58mg
6%

Zinc
0.86mg
6%

Selenium
1µg
2%

covered percent of daily need