Melitzanes Imam: Imam Bayilidi

This comforting classic roasted and stuffed eggplant will win over the whole crowd!

This classic Greek dish, Melitzanes Imam or Imam Bayilidi, features whole eggplant stuffed with sweet, caramelized onions, garlic, and rich tomato sauce, then topped with tangy feta cheese and baked until meltingly tender. It’s layered over golden potatoes, accented with Kalamata olives and juicy tomato slices for a fantastic dish. Comforting, flavorful, and naturally vegetarian, this dish pairs perfectly with warm, crusty bread and a fresh green salad.

This is an indulgent dish to make, but it is well worth it. It’s the perfect dish when you want to serve something vegetarian as a main, or you can serve it as a cold appetizer at a dinner party. The eggplants become buttery soft, and the delicious homemade sauce thickens to create a luscious, saucy bite. Plus, this is one of those dishes that tastes even better the next day, so be sure to make a big batch.

Why is this so luscious?

Buttery soft eggplant

Homemade oniony,

Garlicky sauce with

Briney olives,

Creamy feta,

Fresh, roasted tomatoes

Pillowy soft potatoes.

What are the ingredients for Melitzanes Imam?

Eggplants –a perfectly ripe eggplant is a little firm, but not hard, and should feel heavy for it’s size. The skin should be smooth without wrinkles or bruises.

Potatoes -sliced about ½ inch thick for the bottom of the baking dish.

Onion -thinly sliced into half moons to help the sauce have a bit of texture.

Garlic cloves -grated or minced to melt into the sauce and flavor every drop.

Pureed tomatoes -or you can use tomato sauce with a bit of seasoning.

Fresh tomato -thinly sliced to top the entire dish with. They get sweet, savory, and roasted as the dish bakes.

Kalamata olives -sliced or whole, whatever you prefer. You can even use a different kind of olive or leave them out if you don’t care for them.

Feta cheese -crumbled over top of the sauce for a little creamy brininess or served on the side. Omit completely if you’re serving it as a vegan dish.

Salt and freshly ground black pepper -season the tomato sauce to your liking.

Crushed red pepper flakes -this is optional, but we like a kick of heat

Vegetable oil -for frying the whole eggplant. You can use olive oil or your favorite frying oil.

Olive oil -to saute the onion and garlic when beginning the sauce, and for extra drizzling.

How do I prepare the eggplant?

Preheat the oven to 400°F (200°C). Wash and dry the eggplant. Pierce it all over with a fork to prevent bursting. Heat vegetable oil in a small saucepan and fry the whole eggplant over medium-high heat for about 15 minutes, or until very soft. Set aside.

Can I cook the eggplant another way?

If you’re short on time, you can roast the eggplant instead of frying, though frying delivers that melt-in-your-mouth texture.

How do I make the onion filling?

In a small pan, heat four tablespoons of olive oil. Add the sliced onion and a pinch of salt. Cook over medium heat for about 15 minutes, stirring occasionally, until soft and golden. Add the minced garlic and sauté 2–3 minutes more, until fragrant. Then, stir in the pureed tomatoes, salt, black pepper, and red pepper flakes (if using). Simmer until heated through, then remove from the heat.

How do I assemble Imam Bayilidi?

Arrange the potato slices in a small baking dish. Drizzle with a bit of olive oil and season lightly with salt and pepper. Place the fried eggplant on top of the potatoes. Carefully slice it down the center lengthwise without cutting all the way through, and gently spread it open. Lightly season the inside of the eggplant with salt and pepper. Spoon the onion and tomato mixture inside the eggplant. Top with crumbled feta cheese and sliced Kalamata olives. Lay the sliced tomato over the top and season the slices with some salt and pepper.

How long do I bake it?

Bake for 1 hour, or until the potatoes are tender and the top is golden. Let it rest for 10 minutes before serving.

What’s the best way to serve this?

Melitzanes Imam, or Imam Bayilidis, is best served warm or at room temperature with crusty bread to scoop up the flavorful juices and a crisp green salad on the side. For a richer flavor, drizzle a little extra virgin olive oil over the top just before serving. This dish tastes even better the next day as the flavors continue to develop!

Do you have more eggplant dishes?

Melitzanes Papoutsakia: Greek Stuffed Eggplant

Kashke Bademjan: Persian Eggplant Dip

Melitzanosalata: Greek Chunky Eggplant Dip

Eggplant Lasagna with Spinach & Feta (Low-Carb)

Melitzanokeftedes: Greek-Style Eggplant Meatballs

Melitzanopita Strifti: Eggplant Phyllo Spiral Pies

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