Imam Baildi - WBRC FOX6 News - Birmingham, AL

Imam Baildi

Imam Baildi


-       4 medium fancy eggplant

-       8oz olive oil

-       4 large yellow onions (julienne)

-       ½ cup sliced garlic

-       1 cup chopped parsley

-       1 medium leek

-       1 quart tomatoes in juice

-       4 oz balsamic vinegar

-       1 cup red wine

-       1 cup of fresh chopped basil

-       Salt and pepper to taste


Procedure: slice eggplant into rounds, set aside and salt for 1 hour. Wash salt off and season eggplant with salt, pepper, and olive oil. Place on a sheet pan and bake for 20-30 minutes (or until done) on 350 degrees. Set aside. Pre heat heavy metal pan with olive oil to temperature over medium heat. Saute garlic, Onions, leeks and herbs with 4-5 minutes or until onions are translucent. Deglaze pan with red wine and vinegar and reduce for 2 minutes. Add tomatoes, salt and pepper and cook 4-5 minutes until tender.


Spoon mixture over warm eggplant rounds and serve with torn parsley and olive oil. Many people place atop grilled bread as a crostini.

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