Fertile land is rich in sunny Bulgaria succulent fruits and vegetables. Therefore, in the national cuisine of the country a variety of dishes of eggplant tomato and sweet pepper. Everyone knows the famous Bulgarian lecho. But there is in the national cuisine of at least tasty and healthy adults and children, a vegetable dish, which now is the time to prepare. It is called the imam bayaldy, which means - "the imam fainted". And they know about it, perhaps the only ones who rested at least once in a welcoming Bulgaria.
Originally this dish of medieval Turkey, although it is now the Bulgarians also consider it their own. It is fully consistent with the traditions of a healthy diet of tropical countries. In summer it is customary to eat a cool, saturated with moisture and a rich vegetable fats food which is more easily absorbed by the body and does not load the liver and stomach.
Like many other oriental dishes, it also has a beautiful legend. Now, listen. One imam (Muslim cleric, spiritual leader - ed.) Took a beautiful girl in marriage, which is also perfectly cooked. A dowry of his young wife was a large amount of expensive at that time olive oil. Imam particularly liked one dish of eggplant, which is ready to favorite little wife, and for a whole month every day caring wife served on the table. And the next time she came up empty-handed, it was found that all the expensive dowry was spent on the eggplant, it was then that the imam and 'bayaldy ", that is collapsed.
We can well afford the luxury of roasted vegetables, especially now, when they are sold in abundance in any market. Besides preparing bayaldy imam it is incredibly simple, and looks very nice.
INGREDIENTS
• Eggplant - 2 pcs.
• Bulgarian Red Pepper - 1 piece.
• Tomatoes - 1 pc.
• Onion - 1 pc.
• Olive oil - 3 tbsp. l.
• Egg - 1 pc.
• solid Cheese - 100 g
• Clove of garlic
• Greens
• Spices to taste
• Salt
PREPARATION Step by step
1. Eggplant cut into lengthwise and take out the pulp. Cut it into cubes. Also grind red peppers, onions and tomatoes.
2. All the vegetables mix, pour olive oil, seasoned with spices, finely chopped greens, garlic and spices.
3. Put the vegetable mix in aubergine boats, pour a little beaten egg and sprinkle with grated cheese.
4. We put in a preheated 180 degree oven for 15-20 minutes, until the vegetables are soft and juicy.
5. Serve as hot and cold. Enjoy your meal!
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