Imam bayildi

Ιμάμ Μπαϊλντί


20 min

Baking Time

40 min



Imam bayildi! An easy and delicious recipe with eggplants!


  • 4 eggplants in flasks or tsakoniki
  • 2 large tomatoes
  • 4 medium onions
  • 2 cl. mashed garlic
  • 4 tbsp chopped parsley
  • 300 gr. crushed tomato
  • 2 tbsp tomato paste
  • 1 tbsp. sugar
  • 100 ml Olive oil
  • 150 ml lukewarm water
  • 1 cube of vegetables
  • 300 gr feta
  • 200 ml Sunflower oil for frying eggplant


  1. Cut the aubergines in half lengthwise.
  2. We carve them internally with a knife making cross cuts.
  3. We salt them.
  4. Put the sunflower oil in a deep pan and when it heats up, fry the aubergines on both sides.
  5. If you want to avoid frying, put them in the oven at 180 degrees for 40 minutes.
  6. Put 70 ml of olive oil in another pan and sauté the onions on low heat for about 15 minutes.
  7. When they get a golden color, add the garlic, parsley, pulp, crushed tomato and 150 ml of lukewarm water with a cube of vegetables.
  8. Try and add salt and pepper.
  9. Boil the mixture until the tomato sets.
  10. Place the aubergines in an oiled baking dish with Pyrex (25 X 35).
  11. Then put the mixture with the onions and the tomato sauce on top.
  12. Cut the fresh tomatoes into small pieces without spores.
  13. Put a quantity of fresh tomatoes in each eggplant and finally spread the feta in pieces on top.
  14. Pour over the olive oil and bake for 30 minutes at 180.
  15. Serve on top with chopped parsley.

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