(yes, it is!!!)
Temperatures rise up to 45ºC/113ºF, we get humidity, is hard to get around because everything is like ‘burning’, our tub water is so hot that we can’t even have a proper cold shower, we pay a lot of electricity for the air condition units that work 24/7, many grocery are hard to survive due to the high temperatures and we even carry our grocery into small fridge bags packed with ice, making our daily routine harder. PLUS, we miss a proper and long winter. Like the one Canada have. Or England. This long summer, drives us to invent new recipes or remember traditional recipes that have been created by our ancestors to make our living easier, with fewer ingredients, basic ingredients, vegan ingredients and tasty simple side dishes. And Imam Bayildi is definitely, one of them.
Imam Bayildi is based on vegan ingredients. Its main ingredients are potatoes and eggplants, while pure virgin Greek olive oil, onions, garlic, ripe grated tomatoes and fresh flat Cypriot parsley is complementing the dish. Imam bayildi is strictly vegetarian and easy to make and locals, call it Imam. Its origins, are believed to be Turkish. In Cyprus and Greece, we serve Imam with tzatziki or Greek yogurt and plenty of bread.
- 4 medium or 6 small bio, eggplants, cut in half lengthwise
- 6 medium potatoes, peeled and sliced (about 2cm)
- 1 large or 2 medium onions, or 8 shallots, sliced very thin
- 5 garlic cloves, finely chopped
- 1 ½ pounds (3 large or 6 medium) ripe tomatoes, peeled and mashed (preferably in a blade small mixer)
- ¼ cup finely chopped fresh parsley
- a pinch of sea salt
- ½ – 1 cup pure virgin Greek, olive oil
- ½ cup of drinking water