Imam Bayildi, a Mediterranean delight, is a cherished Greek vegetarian dish known for its tender eggplant shells filled with a luscious mélange of caramelized onions, fragrant garlic, and juicy tomatoes. Topped with tangy feta and nutty graviera cheeses, these stuffed eggplants are baked to perfection, offering a symphony of flavors perfect for a hearty main course.
Ingredients
🍆 8 medium-sized eggplants
🫒 Generous amount of olive oil for frying approx. 2-3 cups, brand not specified
🫒 2-3 tablespoons extra virgin olive oil for sautéing
🧅 1 large or 2 medium red onions, finely chopped
🧄 3-4 cloves of garlic, minced
🍬 Approximately 1/2 teaspoon sugar, brand not specified
🍅 2-3 large tomatoes, diced
🍅 1 tablespoon tomato paste for the filling
🍅 Approximately 1/4 - 1/2 cup additional tomato paste for baking
🌿 Approximately 1/4 cup fresh parsley, chopped
🌿 A few sprigs/leaves of fresh basil, chopped
🧂 Salt
🌶️ Black pepper
🇬🇷 Approximately 150-200g feta cheese, crumbled
🧀 Approximately 100-150g graviera cheese, grated
Instructions
1- Prep the Eggplants:
- Wash and drain the eggplants using a colander.
- Trim the eggplants' ends and make three vertical slits lengthwise on one side of each.
2- Frying the Eggplants:
- Heat a generous amount of olive oil in a frying pan.
- Fry the eggplants on both sides until they are soft.
- Remove them and place cut-side down on kitchen paper to drain excess oil.
3- Prepare the Filling:
- In another frying pan, heat extra virgin olive oil.
- Sauté the onions until translucent, then add minced garlic, cooking briefly until fragrant.
- Add sugar to the mixture, lower the heat, and caramelize the onions by cooking them for about 30 minutes, stirring occasionally.
- Stir in the diced tomatoes, tomato paste, parsley, basil, salt, and pepper.
- Increase the heat to bring to a boil, then reduce to simmer and allow the sauce to thicken and reduce.
4- Prepare the Cheese Toppings:
- Preheat your oven to 180°C (350°F).
- Grate the graviera cheese and crumble the feta cheese, setting them aside.
5- Stuff the Eggplants:
- Gently open the slits on each fried eggplant to form pockets.
- Fill each with the prepared onion-garlic-tomato mixture.
- Place the stuffed eggplants in a baking tin, cut side up.
- Top them with crumbled feta and sprinkle grated graviera cheese over each.
6- Final Assembly and Baking:
- Pour the remaining tomato paste between the eggplants.
- Drizzle with remaining olive oil.
- Bake in the preheated oven for approximately 45 minutes, or until the cheese is golden brown.
Prep Time: 45-50 minutes
Cook Time: 1 hour 45 minutes to 2 hours
Total Time: 2.5-3 hours
Servings: 8
Equipment:
- Colander
- Cutting Board (Red plastic/silicone, brand not visible)
- Chef's Knife (brand not visible)
- Two Frying Pans (brands not visible)
- Spatula/Cooking Spoon (black silicone/plastic, brand not visible)
- Kitchen Paper
- Oven (digital display, brand not visible)
- Baking Tin/Dish (rectangle, dark-colored, brand not visible)
- Cheese Grater (brand not visible)
Nutritional Information:
- Calories: Approximately 300-350 per serving
- Proteins: 8g
- Fats: 25g
- Carbohydrates: 20g
Cooking Tips
- Use slits on eggplants for even stuffing, and allow onions plenty of time to caramelize for enhanced sweetness.
- The combination of feta and graviera cheeses offers a perfect balance of flavors and texture.
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Ivy Liacopoulou: https://www.youtube.com/@kopiaste