in Greece

Eggplant Imam Bayïldi

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Ingredients for 6 servings:

  • 1 ½ kg eggplant(s)
  • 6 tomatoes
  • ½ cup(s) oil
  • 6 cloves garlic, finely chopped
  • 500 g onion(s), finely sliced
  • Oil, for frying
  • salt and pepper
  • some sugar
  • Parsley, finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Melitzanes Imam Bayildi

Peel and puree the tomatoes. Trim and wash the eggplants, and score them crosswise. Lightly fry the whole eggplants in a little hot oil. Heat the oil in a pan and sauté the onions. Add the pureed tomatoes, garlic, parsley, sugar, salt, and pepper, and simmer for 10 minutes. Stuff the sautéed onions into the scored eggplants and place the eggplants in an ovenproof dish. Pour the sauce over the eggplants, add a little water, and bake in a preheated oven at medium heat (170°C top/bottom heat) for about one hour. Serve cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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