HELLAS RECIPES

Imam Bayildi

Imam Bayildi is one of the iconic olive oil–based vegetable dishes of Greek and Asia Minor cuisine. According to tradition, its name refers to the story that “the imam fainted” from the richness of its flavor. It belongs to the ladera category of dishes, meaning it is prepared with generous amounts of olive oil and cooked slowly by baking and braising. It is a seasonal summer dish built on the harmonious trio of eggplant, tomato, and fresh olive oil.
INGREDIENTS
  • 7–8 small Tsakoniki eggplants (a slender Greek variety)
  • 4–5 medium onions, sliced into rings
  • 2–3 cloves garlic, crushed or finely chopped
  • 250 g grated fresh tomatoes or chopped canned tomatoes
  • 3 tbsp tomato paste
  • 4 tbsp freshly chopped parsley
  • 1 tbsp sugar
  • 200 ml Hellas extra virgin olive oil
  • Salt and freshly ground black pepper
  • 80–100 g feta cheese

Use pure, traditionally made, 100% Galano olive oil

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Instructions

Preparing the eggplants

  1. Trim the stems from the eggplants.
  2. Make a shallow lengthwise slit on one side of each.
  3. Sprinkle the slits with salt and let them rest for about 1 hour to release their bitter juices.
  4. Rinse thoroughly and pat dry to prevent splattering during frying.


Pre-frying

  1. Heat olive oil in a pan.
  2. Gently fry the eggplants until lightly golden (do not over-brown).
  3. Remove and place them in a baking dish.


Preparing the filling

  1. In the same pan (add a little more olive oil if necessary), sauté the onions and garlic until translucent.
  2. Add the grated tomatoes, tomato paste, sugar, salt, and pepper.
  3. Stir in the chopped parsley and cook for a few minutes until slightly thickened.


Filling and baking

  1. Carefully open the eggplants along the slits.
  2. Spoon the tomato–onion mixture into them, pressing gently so they hold the filling.
  3. Drizzle the tops generously with Hellas extra virgin olive oil.
  4. Crumble feta cheese over the filling.
  5. Bake in a preheated oven at 180°C for 45–60 minutes, until the eggplants are completely tender and the flavors have combined.

 

Serve warm or at room temperature with crusty bread or as part of a meze (a shared selection of small dishes). Traditionally, it is a ladera-style dish, meaning it is cooked slowly in plenty of olive oil until tender and richly flavored.

Fasolakia Ladera

Spanakópita

Psari Plaki

Horta Vrasta

Eliopitakia