Imam Bayildi – Stuffed Eggplants

Imam Bayildi, also known as 'Imam Bayildi' in Turkey and 'Melitzanes Yiahni' in Greece, is a classic Mediterranean dish that highlights the rich flavors of eggplants stuffed with a savory mix of tomatoes, onions, and spices. The name translates to 'the imam fainted', which is said to reflect the dish's incredible taste, so delightful that it caused the imam to swoon! Traditionally, this dish is served at room temperature and embodies the essence of summer with its vibrant colors and fresh ingredients. It is a beloved staple, often enjoyed during family gatherings and festive occasions, showcasing the region's agricultural bounty. The dish not only represents the Mediterranean diet but also emphasizes the use of seasonal produce, making it a perfect choice for those seeking a delicious and healthy meal. This recipe yields approximately 8 generous servings, making it ideal for sharing with loved ones.

Time to complete

Prep

30min

Cook

25min

Wait

15min

Total

1h 10min

Ingredients (Makes 8 portions)

Eggplant Preparation

  • 8 large eggplants
  • 40 g salt (for eggplants)

Stuffing Ingredients

  • 4 garlic cloves, crushed
  • 800 g onions, diced into small cubes
  • 500 g diced tomatoes (peeled and seeded) + 2 tomatoes, sliced into 1 cm
  • 1/2 bunch parsley, finely chopped
  • 1/2 tsp brown sugar
  • 1 hot pepper, finely chopped

For Cooking

  • 150 ml olive oil + extra for frying
  • salt and freshly ground pepper, to taste

For Garnishing

  • 1-2 tbsp chopped fresh mint
  • zest of 1/2 lemon or lime
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 9
  • Protein: 2
  • Carbohydrates: 9
  • Fiber: 3
Directions

Prepare the Eggplants

  • 1. Slice the eggplants lengthwise in half, keeping the stems intact and avoiding a complete split.

Salt the Eggplants

  • 2. Peel the eggplants in an alternating pattern (every other strip) and submerge them in a bowl of 2 liters of water mixed with 40 g of salt for 30 minutes.

Drain and Dry

  • 3. Rinse the eggplants thoroughly and pat them dry with a towel.

Fry the Eggplants

  • 4. Heat olive oil (about 1 cm deep) in a heavy-bottomed pot until it reaches approximately 170°C. Test the oil temperature with a piece of bread; it should sizzle.

Sauté the Eggplants

  • 5. Carefully add the eggplants to the hot oil and sauté until they are soft and golden brown. Remove them using a slotted spoon and drain on kitchen paper.

Prepare the Filling

  • 6. In another saucepan, heat 90 ml of olive oil over medium heat. Sauté the crushed garlic for 8-10 seconds until fragrant.

Cook the Onions

  • 7. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they are wilted and golden brown.

Add Tomatoes and Seasoning

  • 8. Stir in the diced tomatoes, parsley, brown sugar, hot pepper, salt, and pepper. Pour in 2 glasses of water and cook uncovered for 15 minutes until the sauce thickens.

Finishing the Sauce

  • 9. Remove the garlic, mash it with a fork, and return it to the sauce.

Prepare to Bake

  • 10. Preheat the oven to 180°C. Arrange the eggplants in a baking dish.

Stuff the Eggplants

  • 11. Carefully fill each eggplant with the prepared onion sauce, pressing gently to pack it in.

Garnish and Bake

  • 12. Top the stuffed eggplants with sliced tomatoes, drizzle with the remaining 60 ml of olive oil, season with salt and pepper, and add 1/2 cup of water to the dish.

Bake

  • 13. Bake in the preheated oven for 25 minutes, or until the tomato slices are golden brown.

Serve

  • 14. Allow the Imam Bayildi to cool slightly before sprinkling with fresh mint and lime zest. Serve with feta cheese and crusty bread.
Cookix's Secrets

Alternative Proteins

  • Add crumbled feta or chickpeas to the filling for added protein.

Eggplant Selection

  • Choose firm, glossy eggplants with minimal blemishes for the best results.

Herb Infusion

  • Incorporate fresh basil or oregano into the filling for an aromatic twist.

Seasonal Adjustments

  • Incorporate seasonal vegetables such as zucchini or bell peppers into the filling.

Serving Temperature

  • Serve at room temperature to enhance the flavors and textures.

Spicy Twist

  • Add crushed red pepper flakes to the filling for an extra kick.

Storage

  • Imam Bayildi can be made a day in advance and tastes even better the next day as the flavors meld.