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Melitzanes Imam: Imam Bayildi
In Desserts and Sweets

Melitzanes Imam: Imam Bayildi



Μελιτζάνες Ιμάμ

Get this recipe and many more on my website: http://www.dimitrasdishes.com/blogrecipes/melitzanes-imam-imam-bayildi

Serves 1-2:
1 eggplant
1 potato, sliced
½ medium onion, sliced
3 garlic cloves, minced
¾ cup pureed tomatoes
1 tomato, sliced
Crumbled feta cheese
3-4 Kalamata olives, sliced
Salt and pepper, to taste
Pinch crushed red pepper flakes
Vegetable oil for frying eggplant
4 tablespoons olive oil
 
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Heat enough vegetable oil in a small saucepan to fry the eggplant.
Wash, dry, and pierce the eggplant all around to prevent it from exploding while cooking.
Place the pierced eggplant in the hot oil and fry over medium-high heat about 15 minutes or until soft all over.
In the meantime, place sliced onions, a pinch of salt in a small pan with the olive oil and cook over medium heat until, soft, golden, and caramelized. About 15 minutes.
Add minced garlic to the onions and cook about 2-3 minutes.
Add pureed tomato sauce, salt and pepper to the onion mixture. Cook until heated through. Remove from heat.
 
Place the potato slices on the bottom of a small baking dish. Drizzle some olive oil and season lightly with salt and pepper on both sides.
Place the fried eggplant on top of the potato slices.
Slice the eggplant down the center and spread apart. Season lightly with salt and pepper.
Pour the onion and tomato sauce into the opening of the eggplant. Top with crumbled feta cheese and olive slices.
Place the tomato slices on top covering the filled eggplant and season the slices with salt and pepper.
Bake in preheated oven uncovered for 1 hour.
Serve with toasted warm bread and a nice green salad.

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33 Comments

  2. Hellenic Sunshine

    This dish brings me great memories of my aunt that made this for me in Greece. It was the most delicious thing ever! plus the best summer vacation too. Thank you Dimitra for showing me how to make this and reminisce that summer. xox

  3. saiful46

    One of my favorite Greek / Turkish dish … And I'm so tempted to sneak in a piece of lamb sausage during the baking process 😀

  5. Tanya Vav

    Looks so delectable. I'll try and make this one day. I wish you could make stuffed louloudia if you get a chance. When I was in Greece over 20 something years ago, my thia Eleni made stuffed louloudia and it was so good.

  6. tubbydammer

    This is a super recipe. I made this today, albeit using za'atar herb mix instead of oregano, and cottage cheese instead of feta, simply because that is what I had available. It was lovely and I'll be making it again. Thanks!

  8. Kimber

    I've never cooked eggplant and have only had it once in moussaka . It was pretty tasty , but this recipe how you have used all the rich layers of flavors must be a flavor explosion ! It looks delicious , you are a natural cook for sure. Your Mom taught you well !!

  16. Marc Faur

    I've been looking for a while for Imam Bayildi recipes and I decided to try this one. It was delicious! Thanks!

  19. DJD Dean

    I had a question. How do you store a leftover block of good Feta cheese if you’ve lost most of the brine ? How long will it keep in the fridge? ❤️

  21. deniz Kızı

    Imam bayildi (Turkish: İmambayıldı, literally: " the imam fainted"; is a dish in … "Imam bayildi" . The Oxford Essential Dictionary of Foreign Terms in English. Oxford University …

    Place of origin: Turkey

    Alternative names:İmambayıldı

    Serving temperature:Room temperature or warm

    Associated national cuisine: Ottoman

  22. Dimosthenis Stamatiou

    Αν θυμάμαι καλά την ιστορία του συγκεκριμένου, κάποιος ιμάμης είχε παντρευτεί μια κοπέλα που της έδωσαν για προίκα ένα ή δύο κάρα με κιούπια από το καλύτερο ελαιόλαδο. Αυτή καθε μέρα του έφτιαχνε αυτή τη συνταγή με τις μελιτζάνες, η οποία όπως ήταν φυσικό κολύμπαγε στο λάδι. Συνεχιζόταν αυτό μέχρι που γύρισε σπίτι μια μέρα και του είχε φτιάξει κάτι άλλο, οπότε τη ρώτησε πως και δεν είχε φτιάξει μελιτζάνες και η κοπέλα απάντησε ότι της τέλειωσε το λάδι. Με το που το άκουσε, λιποθύμησε (μπαΐλντισε).

  26. Bleu I Am

    You are as cute as a button my dear and your children are just as beautiful! I will attempt to make this. I hear the eggplant here taste like meat. So I'm sure I won't miss the meat.

  28. K M

    💜💜💜 Sooo delicious! My sister and I really LOVE your recipes!!

  29. Jelena Bartels

    Watching you cook, seasoning each layer and in many cases cooking each layer, it is no wonder your dishes are delicious. Cheers.

  31. Jonathan Ovanésian

    Before filling the eggplant with the tomato sauce, you must pour a small spoon of apple vinegar mixed with brown sugar. I dont know why, i saw many turkish cooking channels in you tube and even them forgot this step….

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