Somehow the occasion wouldn't seem right without this traditional dish.
And yet, last year my kids said that maybe it was getting a little boring. One of them doesn't care for eggplant, so -- there was no Imam Bayildi this year.
But during the week I will serve a kind of "bayildi" (which means "fainted" -- because it tastes so good that the Imam who first tasted it fainted).
This new dish is colorful and chock full of vegetables. It's spring-like and refreshing, so it is perfect for Passover's sometimes heavy meals. But it's also an all-year round dish that goes with any meat, poultry or fish you might serve. Or serve it as part of a vegetarian dinner.
It also takes much less time than the original recipe.
- 3 tablespoons olive oil
- 3 medium leeks, cleaned and sliced
- 2 large cloves garlic, chopped
- 1 large zucchini, cut into bite size pieces
- 3 large tomatoes, chopped (or 10-12 campari tomatoes)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon sugar
- 1/2 teaspoon salt or to taste
- 2 tablespoons lemon juice
- 2 tablespoons water
Heat the olive oil in a saute pan over medium heat. Add the leeks and garlic and cook, stirring occasionally, for 2-3 minutes. Add the zucchini and cook for 2 minutes. Add the tomatoes, parsley, sugar, salt, lemon juice and water. Cook for 3-5 minutes, stirring frequently, or until all the vegetables are tender. Serve hot, warm or at room temperature.
Makes 6-8 servings