Stuffed Eggplant (Imam)
Imam is a traditional Greek dish that has a Turkish influence. The original Turkish dish, imam bayildi, translates to ‘imam fainted’. Legend has it that a Turkish imam fainted after he tasted a casserole of eggplant (aubergine) and other vegetables, through pure pleasure. This is the Ikarian version; it’s simply delicious served with some Greek yoghurt. And don’t forget the bread to mop up the juices!
Ingredients 14
6 eggplants (aubergines)
4 tomatoes, thinly sliced
2 onions, sliced
4 garlic cloves, finely diced
30 g chopped parsley
1 tsp thyme, finely chopped
1 tsp oregano, finely chopped
1⁄2 tsp paprika
1⁄4 tsp ground cumin
1 tsp sugar
125 ml olive oil, plus extra for drizzling
250 ml water
feta, to serve, optional
Greek yoghurt, to serve, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Preheat the oven to 180°C (350°F).
Using a small sharp knife, make 3 lengthways slits into the from the top to the bottom, making sure not to cut all the way through.
Place the in a colander and sprinkle with a little salt. Allow to sit while you prepare the other ingredients.
Combine the , and in a large bowl. Add the , , , , and and season well.
Wash the and squeeze out any excess liquid. Dry thoroughly.
In a large deep frying pan warm the over a medium heat. Add the and fry gently on all sides for about 4–5 minutes or until softened and golden. Remove and place on paper towel to drain and cool.
Once cool enough to handle, put an in the palm of your hand and begin stuffing the slits with the tomato mixture until they are all filled. Place them on a baking tray and drizzle with some . Pour any leftover mixture into the bottom of the tray. Pour the into the baking tray and cover with aluminium foil.
Bake in the oven for 30 minutes or until the are cooked through, keeping an eye during the baking to see if more liquid is needed.
Serve warm with some feta or a dollop of yoghurt. Delicious with some fried potatoes or fresh bread to soak up all the juices.
Meni Valle's tips
Delicious served with Greek yoghurt or feta, and don't forget the bread to mop up the juices!
