World Flavors Cookbook

Imam Bayildi

Eggplants stuffed with a sweet onion, tomato, and garlic filling — a Greek-Ottoman vegetable dish so delicious it made the imam faint.

Cuisine: Greece

Ingredients

• 4 medium eggplants
• 3 large onions, thinly sliced
• 4 cloves garlic, sliced
• 4 ripe tomatoes, diced
• 1 tsp sugar
• Flat parsley, chopped
• 100ml olive oil
• Salt and pepper

Instructions

1. Slit eggplants lengthwise without cutting through. Brush with oil. Roast at 200C for 20 minutes.
2. Slowly cook onions in olive oil with sugar for 25 minutes until very soft and golden.
3. Add garlic and tomatoes. Cook 15 minutes.
4. Press eggplant open. Fill with onion mixture.
5. Return to oven at 170C for 30 minutes.
6. Serve at room temperature with parsley.