Imam Bayildì
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 6 small eggplants
- 3 onions, sliced
- 3 garlic cloves, minced
- ½ cup water
- 2 tsp double concentrated tomato paste
- ¾ cup tomato juice
- 2 tsp salt, divided
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 tsp sugar
- 1 cup grated cheese
- 6 tsp breadcrumbs, one for each eggplant
- Pepper
- Take a deep pot fill couple of inches above half of it with water and add about 3 tbsp of salt.
- Cut the stems of the eggplants and then cut them lengthwise, paying attention not to cut them completely leaving less than an inch uncut.
- Put the eggplants in the salted water and let them stay for half an hour.
- Remove, wash them thoroughly and wipe them.
- Preheat oven to 175° C / 350° F.
- Brush them with olive oil, salt them with the 1 tsp of salt and place them in a baking sheet with their cut sides up.
- Bake for 30 minutes.
- Remove and put aside.
- In the meantime make the sauce.
- In a pan pour about 3 tbsp of olive oil and sauté the onions in medium heat until they start to soften.
- Add the garlic and continue to sauté for one minute.
- Pour the double concentrated tomato paste dissolved in the ½ cup of water.
- Add the tomato juice and all herbs, salt/pepper and spices and sugar and simmer in medium/low heat for as long as the eggplants are in the oven.
- After baking them the eggplants will be as an open book.
- Take each one of them and fill it with the sauce.
- Add some cheese on top of the tomato and 1 tsp of breadcrumbs on top of the cheese.
- Place them again in the oven and bake them for another 35 to 40 minutes.
- Serve them with Greek yogurt adding to it some minced garlic.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/imam-bayildi/
3.2.1336