Traditional Pontian Greek Dish



Bay leaf (optional)
Oreganum or parsley or any other herb
Olive/Vegetable oil for frying


Cut the aubergine into round slices and scald with boiling water. Put them into a colander and remove excessive water. Then fry the aubergine slices, sprinkling them lightly with salt. When the aubergines are ready, put them into a saucepan or deep baking tray.   Cut the onion into thin semicircles and fry. Then cut the tometoes, add to the onion and stew. add garlic, bay leaf, and herbs. Then add all these (including oil) to the aubergines, mix everything and heat for approx. 5 minutes, so that the aubergines absorb the flavour. Imam-bayildin can be stored in a refrigerator for a long time -- this is an additional advantage of the dish







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