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1 hrs 40 mins
The culinary cousin of this dish is, of course, the Turkish Imam Bayildi. In ‘real greek food’, which he co-authored with food writer Charles Campion, Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) informs us that while "versions of this dish have become something of a favourite with fashionable chefs" Greeks have in fact "been enjoying it for years..." This is Theodore Kyriakou’s Greek version of this recipe, which I am posting for the 2005 Zaar World Tour. The preparation and cooking times below do not include the standing time for the eggplant after it has been salted. I have posted several of Theodore Kyriakou’s other recipes.
Units: US | Metric
Serving Size: 1 (529 g)
Servings Per Recipe: 6