“According to Gastronomos, the recipe for Imam Bayildi is of Roman origin. It traveled through the empire to Asia Minor where the Greeks incorporated it into the cuisine. The translation means ‘the imam fainted,’ of course because this combo of tender eggplants and savory tomatoes tastes so incredibly delicious. It’s a Turkish name because that was the official language of the time. (The Greeks were not permitted to write their language or practice religion during the Ottoman occupation),” says Christina Xenos, a professional chef, cookbook author, recipe developer, and journalist based in Los Angeles. Her company is Sweet Greek Personal Chef Services.*
This recipe and photos are courtesy of Eli K. Giannopoulos, the gifted food writer and blogger at My Greek Dish. My Greek Dish began with the idea of preserving and sharing these treasured family recipes with a wider audience. The site offers a collection of traditional Greek dishes, inviting visitors to explore and enjoy the colorful flavors of Greece. Discover over 200 of the best authentic Greek recipes and how to make them to perfection. These are original Greek recipes made easy. Made from locally sourced, tried and tested recipes with quick step by step instructions.
“Imam Bayildi (stuffed eggplants) is a delicious vegan dish, packed with so much flavor. An amazing combination of fresh eggplants stuffed with a juicy tomato based filling, caramelized onions, garlic with aromatic herbs and spices,” says Eli. “If you want to try something beyond traditional Greek dishes but stick with something that many Greeks enjoy, Imam Bayildi is a perfect idea. This dish is a classic of Ottoman and ‘Politiki’ cuisine, that is the best way to serve eggplants, and it is really easy to make,” says Eli.
“Imam Bayildi is great on its own but you can also serve it as part of a meze-style meal. You can serve it with plain rice pilaf or steamed vegetables but avoid anything too spicy as this could make the meal too strongly flavored.”
Ingredients:
2 large eggplants
