
Pitsa Captain and Akrevoe Emmanouilides at South Bay Greek Festival (2008)
This afternoon, Martine and I drove down to Redondo Beach to visit the South Bay Greek Festival at St. Katherine Greek Orthodox Church. Although it was incredibly crowded, we got there before the crowds did; so we had a tasty Greek meal and enjoyed the church tool with Father Michael Courey, a lecture on Greek Orthodox icons, and a concert of Byzantine church music.
What we missed were the cooking classes in the church demonstration kitchen formerly given by Pitsa Captain and Akrevoe Emmanouilides. Akrevoe was the author of an excellent 2002 cookbook published by the St. Katherine Greek Orthodox Church Philoptochos Society entitled A Greek Kitchen.
Unfortunately, Akrevoe passed away in 2018. For several years, however, Martine and I enjoyed the lectures of the duo—and their cooking—at both St. Katherine and Saint Sophia Greek Orthodox Cathedral in downtown Los Angeles. They were funny, helpful, and their cooking was stellar.
Here, from a handout from their 2008 appearance at Saint Sophia, is their recipe for Imam Bayildi:
EGGPLANT – IMAM BAYILDI
Legend says that when the stingy Imam tasted this, he fainted either because it was so delicious or because his wife had used so much oil!
6 to 9 med. Japanese eggplants
1 large onion, chopped
1 can diced tomatoes or 3-4 chopped fresh tomatoes
1 tsp. salt
½ tsp. pepper
1 tsp. sugar
¼ c. fresh parsley, chopped
1 tsp. oregano
1 c. olive oil
Remove stems of eggplants and cut lengthwise. If using globe eggplants, slice into wedges, slashing skin at 3 or 4 spots.
In a bowl, mix all other ingredients. Then lightly oil a glass baking dish. Place eggplant pieces close to one another. Cover with the tomato mixture. Cover with aluminum foil. Bake at 400º for 40 to 50 minutes.
Check to see if eggplant is tender. If necessary, bake a bit longer.
This dish can be served hot or at room temperature.









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