Greek Imam Bayildi Recipe

The name, meaning "the imam fainted," comes from a folk tale where an imam was overwhelmed by the dish's flavor or the amount of olive oil used.

Imam Bayildi, meaning "the imam fainted," is a classic Greek dish of Ottoman origin, featuring tender eggplants stuffed with a flavorful mixture of onions, garlic, tomatoes, and herbs, all cooked in olive oil. 

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Nostos Goods

Imam Bayildi

Ingredients

  • 4 large, firm eggplants (preferably Greek or Italian varieties)
  • Sea salt (for salting the eggplants)
  • 1 cup high-quality ARGILOS I EARLY Greek extra virgin olive oil (divided)
  • 2 large sweet onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 4 ripe, juicy tomatoes, peeled and chopped (or use canned plum tomatoes if fresh are not in season)
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped (optional, for added freshness)
  • 1 teaspoon sugar (to balance the acidity of the tomatoes)
  • 1/2 teaspoon ground cinnamon (for depth of flavor)
  • Freshly ground black pepper, to taste
  • 1/2 cup water
  • Optional: crumbled Greek feta cheese for serving
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Imam bayildi

Instructions

1. Prepare the Eggplants:

  • Wash the eggplants and cut off the stems.
  • Peel the eggplants in stripes (leaving some skin on for texture).
  • Make a deep lengthwise slit in each eggplant, being careful not to cut through completely, so they can be stuffed.

2. Salt and Drain the Eggplants:

  • Sprinkle the eggplants generously with sea salt and place them in a colander. Let them sit for about 30 minutes to draw out bitterness and excess moisture.
  • Rinse the eggplants thoroughly under cold water and pat them dry with paper towels.

3. Fry the Eggplants:

  • Heat 1/2 cup of the olive oil in a large skillet over medium heat.
  • Fry the eggplants in batches until golden brown on all sides. Remove them from the pan and drain on paper towels.

4. Make the Filling:

  • In the same skillet, add the remaining 1/2 cup of olive oil and sauté the sliced onions over medium heat until they are soft and caramelized, about 10-15 minutes.
  • Add the chopped garlic and cook for another 2 minutes, stirring frequently to avoid burning.
  • Stir in the chopped tomatoes, parsley, mint (if using), sugar, cinnamon, salt, and pepper.
  • Cook the mixture until the tomatoes break down and the sauce thickens, about 15 minutes.

5. Stuff and Arrange the Eggplants:

  • Preheat your oven to 350°F (175°C).
  • Gently open the slits in the eggplants and stuff them generously with the tomato-onion mixture.
  • Place the stuffed eggplants in a baking dish that fits them snugly.
  • Pour any remaining filling over the top of the eggplants and add 1/2 cup of water to the dish.

6. Bake the Dish:

  • Cover the baking dish with aluminum foil and bake for 1 hour.
  • After 1 hour, remove the foil and bake for an additional 30 minutes, or until the eggplants are very tender and the top is slightly caramelized.

7. Serve:

  • Allow the dish to cool slightly before serving. Imam Bayildi is traditionally served warm or at room temperature.
  • Optionally, sprinkle crumbled Greek feta cheese on top for added flavor and a creamy texture.

Tips

  • If fresh tomatoes are not in season, high-quality canned plum tomatoes can be substituted.
  • For a vegan version, simply omit the feta cheese.
  • This dish can be prepared ahead of time and reheated, as the flavors improve with time.

Serving Suggestion

Serve Imam Bayildi as a main dish with crusty bread or as a side dish alongside grilled meats or fish. It pairs beautifully with a simple Greek salad or tzatziki.

Nostos Goods

Perfect Match

ARGILOS I EARLY

Incorporating ARGILOS I Early Harvest Extra Virgin Olive Oil into your Imam Bayildi not only enhances the dish's rich flavors but also infuses it with a touch of Greek heritage. Its vibrant notes of green almond, tomato stem, and black pepper beautifully complement the savory layers of eggplant, caramelized onions, and tomatoes, making each bite a delightful experience.

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ARGILOS EVOO

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