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GreekAuthentic Cuisine

Imam Bayildi

Serves 4 to 6 Entree vegetarian

Imam Bayildi

Imam Bayildi is a beloved dish from the Greek kitchens of Asia Minor, where eggplants are transformed with generous olive oil, onions, tomatoes, and garlic. This home-style version captures the essence of how Greek family cooks prepare it, with salt measured by instinct and lemon always nearby for a final touch.

The dish is known for its rich, savory flavors, with eggplants absorbing the sweetness of onions and tomatoes, enhanced by a hint of sugar and fresh parsley. It's a simple yet satisfying taste that reflects the heart of Greek home cooking.

Ingredients

  • 4eggplants
  • 3onions — sliced
  • 4tomatoes — grated
  • 6 clovesgarlic
  • 150 mlolive oil
  • parsley — chopped
  • 1 tspsugar
  • to tastefine sea salt

Method

  1. Start by preparing the eggplants. Cut each of the 4 eggplants in half lengthwise. Using a sharp knife, score the flesh in a crisscross pattern without piercing the skin. Sprinkle the cut sides with fine sea salt to draw out any bitterness, and let them sit for about 20 minutes. Rinse the salt off under cold water and pat them dry with a clean kitchen towel.
  2. While the eggplants are resting, prepare the other vegetables. Peel and thinly slice the 3 onions. Chop the 4 tomatoes into small cubes, and mince the 6 cloves of garlic. Set these aside separately as you will add them in stages.
  3. In a large, heavy-bottomed skillet or sauté pan, heat 100 ml of the olive oil over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they become soft and translucent. This should take about 10 minutes, and the onions should be sweet and golden without browning.
  4. Add the minced garlic to the onions and cook for another 2 minutes until fragrant. Then, stir in the chopped tomatoes and 1 teaspoon of sugar. Cook this mixture for about 10 minutes, allowing the tomatoes to break down and meld with the onions, creating a thick, aromatic base.
  5. Preheat your oven to 180°C (350°F). Arrange the eggplant halves, cut side up, in a baking dish. Spoon the onion and tomato mixture evenly over each eggplant half, pressing it into the scored flesh. Drizzle the remaining 50 ml of olive oil over the top.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. The eggplants should be tender and the topping should be slightly caramelized. You will know they are done when a fork easily pierces the eggplant flesh.
  7. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly. Once done, remove from the oven and let them cool slightly. Taste and adjust the seasoning with fine sea salt if necessary.
  8. Before serving, sprinkle freshly chopped parsley over the eggplants for a burst of color and freshness. Serve the Imam Bayildi warm or at room temperature with crusty bread and lemon wedges on the side for squeezing over the top.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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