📝 About This Recipe
Legend has it that an Imam swooned with pleasure upon tasting this rich, melt-in-your-mouth eggplant dish, giving it the name 'Imam Bayildi' or 'The Imam Fainted.' As a cornerstone of Greek 'Lathera' (oil-based) cooking, this dish transforms humble eggplants into a decadent masterpiece through slow-braising in premium extra virgin olive oil. The silky texture of the eggplant paired with the sweetness of caramelized onions and the punch of fresh garlic creates a Mediterranean symphony that is even better the next day.
🥗 Ingredients
The Eggplants
- 4 pieces Medium Eggplants (firm, shiny, and similar in size)
- 1/2 cup Extra Virgin Olive Oil (for frying and drizzling)
- 2 tablespoons Salt (for purging the bitterness)
The Aromatic Stuffing
- 3 large Yellow Onions (thinly sliced into half-moons)
- 6-8 cloves Garlic (thinly sliced)
- 3 large Roma Tomatoes (grated or finely diced)
- 1 tablespoon Tomato Paste (diluted in a little water)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/2 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Dried Oregano (Greek wild oregano preferred)
- 1/4 teaspoon Ground Cinnamon (a subtle warm undertone)
- 1 pinch Salt and Black Pepper (to taste)
The Braising Liquid
- 1/2 cup Water (warm)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the eggplants by washing them and removing strips of the skin lengthwise with a vegetable peeler to create a 'zebra' pattern. Leave the green stem intact for a beautiful presentation.
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2
Cut a deep slit lengthwise down the middle of each eggplant, being careful not to cut all the way through to the bottom or the ends. This creates the 'pocket' for our stuffing.
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3
Generously salt the inside of the slits and the exterior. Place them in a colander for 30 minutes to draw out bitterness. Rinse thoroughly and pat them bone-dry with paper towels.
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4
In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Lightly fry the eggplants on all sides until they soften and turn golden brown. Remove and place them in a baking dish, slit-side up.
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5
In the same skillet (add more oil if needed), sauté the sliced onions over medium heat for about 10-12 minutes until they are soft, translucent, and starting to caramelize.
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6
Add the sliced garlic to the onions and cook for another 2 minutes until fragrant. Do not let the garlic burn, as it will turn bitter.
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7
Stir in the grated tomatoes, tomato paste, sugar, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens and the flavors meld.
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8
Remove the skillet from the heat and stir in the fresh chopped parsley. This keeps the herb flavor bright.
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9
Preheat your oven to 350°F (175°C). Use a spoon to gently widen the slits in the eggplants and stuff them generously with the onion and tomato mixture.
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10
Pour any remaining onion mixture around the eggplants in the baking dish. Mix the water, lemon juice, and remaining olive oil, then pour it into the bottom of the dish.
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11
Cover the dish tightly with parchment paper and then aluminum foil. Bake for 45 minutes.
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12
Remove the foil and parchment. Bake for an additional 15-20 minutes, or until the eggplants are completely tender (creamy to the touch) and the sauce has reduced to a thick oil.
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13
Remove from the oven and let the dish rest for at least 20 minutes. Lathera dishes are best served warm or at room temperature, never piping hot.
💡 Chef's Tips
Always use high-quality Extra Virgin Olive Oil; in Lathera dishes, the oil is a primary ingredient, not just a cooking medium. Don't skip the 'purging' step with salt; it removes bitterness and prevents the eggplant from soaking up too much oil during frying. If the eggplants seem too large, you can halve them lengthwise and scoop out a bit of the flesh to mix into the stuffing. For a deeper flavor, make this dish a day in advance; the flavors develop beautifully overnight in the refrigerator. Be patient with the onions—slow caramelization is the secret to the dish's characteristic sweetness.
🍽️ Serving Suggestions
Serve with a large wedge of creamy, salty Feta cheese to contrast the sweetness of the onions. Accompany with plenty of crusty sourdough bread to mop up the delicious infused olive oil. A side of Greek yogurt seasoned with a little garlic and cucumber (Tzatziki) provides a refreshing cooling element. Pair with a crisp, acidic white wine like an Assyrtiko from Santorini to cut through the richness of the oil. Serve as part of a Meze platter alongside Kalamata olives and warm pita bread.