Imam Baaldi isn't a man's name, but Turkish for "The priest has fainted!" According to the ancient legend, when this dish was first served to a certain priest, he passed out from sheer joy.
The dish should be served very cold; so refrigerate for one day before serving.
Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the eggplant in half. Carefully scoop out most of the pulp without damaging the skin, then set the skins aside. Chop the eggplant pulp, tomatoes, and onions and fry the mixture in
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 75 minutes.
The eggplant should be quite soft. Serve very cold.
© 1974 All rights reserved. Published by Echo Point.