Imam bayildi is a baked Turkish dish – though often seen on menus throughout Greece – consisting of eggplant, tomatoes, garlic, herbs and olive oil. Serve as a vegetarian main dish or as a side dish with chicken, beef or seafood.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tomatoes, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1/4 cup olive oil
- 2 eggplants, stems removed and cut in half lengthwise
- 1 teaspoon sugar
- 1 lemon, juiced, and zested
- Heat 1 tablespoon of olive oil in a skillet.
- Add the onion and cook until soft.
- Add the tomatoes, garlic, parsley and mint.
- Season with salt and pepper, to taste.
- Cook until all the liquid has absorbed, stirring often.
- Pour into a bowl and set aside.
- Heat the 1/4 cup of olive oil into the same skillet.
- Add the eggplant and fry until golden.
- Flip and cook another 2-3 minutes.
- Remove to paper towels and allow to sit for about 10 minutes.
- If it is ovenproof, wipe the skillet clean and put the eggplant back into it. (If your skillet is not ovenproof, transfer to a baking sheet.)
- Spoon the tomato mixture over the top of the eggplant.
- Drizzle with the lemon juice and top with the zest and sugar.
- Bake in a preheated 375-degree F oven for about 30-35 minutes. Serve.