Imam Bayildì
Cuisine: Greek
Author: Katerina
Ingredients/ Συστατικά
  • 6 small eggplants
  • 3 onions, sliced
  • 3 garlic cloves, minced
  • ½ cup water
  • 2 tsp double concentrated tomato paste
  • ¾ cup tomato juice
  • 2 tsp salt, divided
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • 2 tsp sugar
  • 1 cup grated cheese
  • 6 tsp breadcrumbs, one for each eggplant
  • Pepper
Instructions/ Εκτέλεση
  1. Take a deep pot fill couple of inches above half of it with water and add about 3 tbsp of salt.
  2. Cut the stems of the eggplants and then cut them lengthwise, paying attention not to cut them completely leaving less than an inch uncut.
  3. Put the eggplants in the salted water and let them stay for half an hour.
  4. Remove, wash them thoroughly and wipe them.
  5. Preheat oven to 175° C / 350° F.
  6. Brush them with olive oil, salt them with the 1 tsp of salt and place them in a baking sheet with their cut sides up.
  7. Bake for 30 minutes.
  8. Remove and put aside.
For the Sauce
  1. In the meantime make the sauce.
  2. In a pan pour about 3 tbsp of olive oil and sauté the onions in medium heat until they start to soften.
  3. Add the garlic and continue to sauté for one minute.
  4. Pour the double concentrated tomato paste dissolved in the ½ cup of water.
  5. Add the tomato juice and all herbs, salt/pepper and spices and sugar and simmer in medium/low heat for as long as the eggplants are in the oven.
  1. After baking them the eggplants will be as an open book.
  2. Take each one of them and fill it with the sauce.
  3. Add some cheese on top of the tomato and 1 tsp of breadcrumbs on top of the cheese.
  4. Place them again in the oven and bake them for another 35 to 40 minutes.
  5. Serve them with Greek yogurt adding to it some minced garlic.
Recipe by Μαγειρικές Γεύσεις at