Greek Melitzanes Imam (Imam Bayildi) is a traditional dish made with eggplants stuffed with a savory mixture of onions, garlic, and tomatoes, slowly cooked in olive oil.

“Melitzanes Imam” (Μελιτζάνες Ιμάμ) is a classic Greek dish with roots in Ottoman cuisine.

The dish, also known as “Imam Bayildi” in Turkish, features eggplants (melitzanes in Greek) stuffed with a mixture of onions, tomatoes, garlic, and olive oil, then slowly baked until tender.

The name “Imam Bayildi” translates to “the imam fainted,” which comes from a popular legend.

According to one version of the story, an imam (a Muslim religious leader) either fainted from sheer delight after tasting the dish or from shock upon realizing how much expensive olive oil was used to make it.

The dish was introduced to Greece during the Ottoman period, which influenced much of the culinary traditions in the region.

Over time, “melitzanes imam” became a beloved part of Greek cuisine, known for its rich, savory flavors and use of fresh vegetables.

The recipe, although common to both Greek and Turkish cultures, varies slightly by region, but its essence remains rooted in a blend of Mediterranean ingredients and Ottoman cooking techniques.

Ingredients

4 medium eggplants

3 large onions, thinly sliced

4 garlic cloves, finely chopped

5 medium tomatoes, finely chopped (or 1 can of diced tomatoes)

1 cup olive oil

1 tablespoon tomato paste (optional, for richer flavor)

1 teaspoon sugar

Salt and pepper to taste

½ teaspoon ground cinnamon (optional)

½ teaspoon ground cumin (optional)

½ cup fresh parsley, chopped

Juice of 1 lemon (optional)

Directions

Preheat the oven to 180°C (350°F).

Cut the tops off the eggplants and peel strips of skin off the eggplants lengthwise, leaving some skin on for texture.

Slice each eggplant in half lengthwise, and using a knife or spoon, scoop out some of the flesh to make room for the filling. Set the scooped flesh aside.

Sprinkle the eggplants with a bit of salt and let them sit for about 30 minutes to remove excess moisture. Rinse and pat dry.

Heat half of the olive oil in a large pan over medium heat. Add the onions and garlic and sauté until softened, about 5-7 minutes.

Add the diced tomatoes, scooped eggplant flesh (chopped), tomato paste (if using), sugar, salt, pepper, cinnamon, and cumin. Cook until the mixture thickens and the tomatoes break down, about 10 minutes. Stir in the parsley and remove from heat.

Place the eggplant halves in a large baking dish, cut side up.

Fill each eggplant with the tomato-onion mixture, pressing it down gently.

Drizzle the remaining olive oil over the stuffed eggplants and pour about ½ cup of water (or vegetable broth) into the bottom of the baking dish.

Cover the dish with aluminum foil and bake for 45 minutes.

After 45 minutes, remove the foil and bake for an additional 15 minutes or until the eggplants are tender and the filling is slightly caramelized on top.

Let the eggplants cool slightly before serving. You can drizzle with lemon juice for added brightness.

Serve warm or at room temperature, often accompanied by crusty bread and a fresh salad.

Enjoy your delicious Greek Melitzanes Imam!