Weekend cooking: Imam bayildi Greek style

Greek Cookery: 300 Traditional Recipes ” looks like the cookbook that they produce for tourists and sell in every tourist shop in Greece. It is published by a company called Greco Card Ltd. that also publishes postcards, calendars, posters and other tourist items. The cover photo looks a lot like a stage rather than a real restaurant. greek_cookeryHowever, the book is nicely done and covers many recipes, a lot of them vegetarian. Very helpful, not only for the recipes in this book, is a little chart with oven temperatures in Celsius, Fahrenheit and gas mark.

The following recipe is for a rather famous Turkish dish called “Imam bayildi” (“The imam fainted” – I assume from sheer delight) Greek style. There must be hundreds of different recipes for it out there, this is a fairly simple one.

Melitzanes Imam bayildi

Ingredients:

  • 1.5 kg aubergines / eggplants (long and narrow type)
  • olive oil for frying
  • 6 ripe tomatoes
  • 6 cloves of garlic, finely chopped
  • 0.5 cup olive oil
  • 500g onions, thinly sliced
  • salt and pepper
  • parsley, finely chopped
  • pinch of sugar

Clean and wash the aubergines and make cross-shaped incisions on them. Lightly fry the whole aubergines. Heat the oil in a pot and sauté the onions. Add tomatoes, peeled and put through a food mill, the garlic, parsley, sugar, salt and pepper, and cook for 10 minutes. Stuff the aubergines with the onion mixture. Place them in an ovenproof dish and pour the remaining sauce over them, adding a little water. Bake them in a moderate oven (according to the chart 180-190 C or 350-375 F) for approx. one hour. This is a dish usually served cold.

Enjoy!

Weekend Cooking is hosted by Beth Fish Reads

12 Comments Write a comment

  1. Hummm — I’ve not had a dish like this. But in the summer when the eggplants are fresh from the garden (well, my CSA’s garden), this sounds like something I would try. Especially because it is served cold. I could make it in the morning before the house heated up, and then refrigerate it until dinner.

    Do you leave the skin on the eggplant?
    Beth F’s last post ..Weekend Cooking- The Kichen Journal 2

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  2. This is an unusual combination of ingredients but it sounds like it would be delicious using summer fresh veggies. I confess to not eating many Greek foods except gyro sandwishes and baklava. I should check this book out and get out of my rut.

    Reply

    • Heather, almost all Greek cookbooks have a large section with vegetable dishes, so I am sure you will find something you will like.

      Reply

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