MELITZANES IMAM: IMAM BAYILDI
Yield:
1-2
Ingredients
- 1 eggplant
- 1 potato, sliced
- ½ medium onion, sliced
- 3 garlic cloves, minced
- ¾ cup pureed tomatoes
- 1 tomato, sliced
- Crumbled feta cheese
- 3-4 Kalamata olives, sliced
- Salt and pepper, to taste
- Pinch crushed red pepper flakes
- Vegetable oil for frying eggplant
- 4 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
- Heat enough vegetable oil in a small saucepan to fry the eggplant.
- Wash, dry, and pierce the eggplant all around to prevent it from exploding while cooking.
- Place the pierced eggplant in the hot oil and fry over medium-high heat about 15 minutes or until soft all over.
- In the meantime, place sliced onions, a pinch of salt in a small pan with the olive oil and cook over medium heat until, soft, golden, and caramelized. About 15 minutes.
- Add minced garlic to the onions and cook about 2-3 minutes.
- Add pureed tomato sauce, salt and pepper to the onion mixture. Cook until heated through. Remove from heat.
- Place the potato slices on the bottom of a small baking dish. Drizzle some olive oil and season lightly with salt and pepper on both sides.
- Place the fried eggplant on top of the potato slices.
- Slice the eggplant down the center and spread apart. Season lightly with salt and pepper.
- Pour the onion and tomato sauce into the opening of the eggplant. Top with crumbled feta cheese and olive slices.
- Place the tomato slices on top covering the filled eggplant and season the slices with salt and pepper.
- Bake in preheated oven uncovered for 1 hour.
- Serve with toasted warm bread and a nice green salad.
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