A family member, a.k.a. Goliam Praz , has been craving Imam Bayalda for ages. Cooking this traditional BG dish is quite labor intensive and time consuming so I do not cook it very often. Since today I have a holiday and GP is working hard to bring home the bread, his request has been carefully considered and finally granted.
It was pouring with rain this morning, but I bravely put on boots and a rain coat and ran to the store for eggplants. Choosing the right eggplants is important for the dish success. They should be ripe and sweet, not bitter. Fortunately, there was only one type of eggplants :) in the store, so I did not contemplate for long, bought five pieces and came back home, mentally prepared for the cooking.
STEP 1. Cut off the eggplants to 1" slices, sprinkle with salt and left them to rest. It takes at least two hours till the salt drains out the bitter juices out of the eggplants. You can leave them even overnight.