Melitzanes Imam: Imam Bayilidi

Ingredients

• 1–2 mediumaubergines
• 2–3 medium, slicedpotatoes
• ½ medium, thinly slicedonion
• 3 cloves, mincedgarlic
• 180 ml (¾ cup)passata
• 1, slicedfresh tomato
• 3–4, slicedKalamata olives
• to tastecrumbled feta
• to tastesalt and freshly ground black pepper
• 1 pinch (optional)crushed red pepper flakes
• as needed for fryingvegetable oil
• 60 ml (4 tablespoons)olive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Fry the aubergine

   Wash and dry the aubergine, then pierce it all over with a fork to help prevent it bursting. Heat vegetable oil in a small saucepan and fry the whole aubergine over medium-high heat for about 15 minutes, until very soft. Set it aside.

3. 3

   Cook the onion

   Heat 4 tablespoons of olive oil in a small pan. Add the sliced onion and a pinch of salt, then cook over medium heat for about 15 minutes, stirring occasionally, until soft and golden.

4. 4

   Add the garlic

   Stir in the minced garlic and sauté for a further 2–3 minutes, until fragrant.

5. 5

   Make the tomato filling

   Stir in the passata, salt, black pepper and red pepper flakes, if using. Simmer until heated through, then take the pan off the heat.

6. 6

   Layer the potatoes

   Arrange the potato slices in a small baking dish. Drizzle with a little olive oil and season lightly with salt and pepper.

7. 7

   Open the aubergine

   Set the fried aubergine on top of the potatoes. Carefully cut it lengthways down the centre without slicing all the way through, then gently open it out.

8. 8

   Season the centre

   Season the inside of the aubergine lightly with salt and pepper.

9. 9

   Fill the aubergine

   Spoon the onion and tomato mixture into the opened aubergine.

10. 10

    Add feta and olives

    Scatter the crumbled feta and sliced Kalamata olives over the filling.

11. 11

    Top with tomato

    Lay the sliced tomato over the top and season the slices with a little salt and pepper.

12. 12

    Bake until tender

    Bake uncovered in the preheated oven for 1 hour, or until the potatoes are tender and the top is golden.

13. 13

    Rest before serving

    Leave the dish to rest for 10 minutes before serving.

What is melitzanes imam?

Melitzanes imam, also known as imam bayildi, is a Greek-style baked aubergine dish with roots in the broader cuisine of the former Ottoman Empire. Its name is often associated with an imam, or religious leader, and the dish is known for its tender aubergine and richly softened onion filling.

This version bakes the stuffed aubergine over potatoes and finishes it with feta, Kalamata olives and fresh tomato. The potatoes make it a more substantial one-dish meal, while the salty toppings balance the sweet, slow-cooked onion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 25g protein, 115g carbs, 52g fat.

The potatoes and tomato provide most of the carbohydrates, while olive oil, frying oil and feta contribute much of the fat. Feta adds some protein, though this is primarily a vegetable-based dish; serve it with a green salad and bread if you want a more complete, substantial plate.

Choose and fry the aubergine

Aubergine: The recipe fries the aubergine whole until very soft before opening and stuffing it. Pierce the skin first, and handle it carefully after frying so it stays intact enough to hold the filling.

Frying oil: Use enough vegetable oil to fry the aubergine in the small saucepan. The recipe does not specify an amount, so the quantity needed will depend on the pan and aubergine.

Build the onion filling

Onion: Give the thinly sliced onion the full 15 minutes over medium heat, stirring occasionally, to soften and turn golden. This slow cooking brings out its sweetness, which is central to the filling.

Garlic and tomato: Add the garlic after the onion has softened, then cook it briefly until fragrant. Simmer the passata with the seasonings until heated through; it will finish cooking in the oven.

Layer the dish carefully

Potatoes: Arrange the slices in a small baking dish and season them lightly. Keeping them in an even layer helps them cook beneath the aubergine and sauce.

Filling: Cut a slit down the aubergine without cutting through its base, then ease it open and spoon in the tomato mixture. Add the feta and olives to the filling before laying the tomato slices over the top.

Check for tenderness

Aubergine: It should be very soft after frying, so it can open gently without tearing. The oven bake lets the flavours come together and gives the top time to turn golden.

Potatoes: Bake for the stated hour, then check that the potato slices are tender. If they are not, the dish needs more time in the oven.

Serve it while warm

Rest: Leave the baked dish for 10 minutes before serving. This gives the filling a chance to settle and makes it easier to serve without disturbing the potato layer.

Pairings: Warm crusty bread and a fresh green salad suit the rich, soft aubergine and potatoes. The olives and feta bring plenty of savoury flavour, so keep any side salad simply dressed.

Recipe notes & tips

• Pierce the aubergine all over before frying it whole.
• Keep the onion cooking over medium heat so it softens and turns golden without scorching.
• Use a small baking dish that holds the potato slices and aubergine snugly.
• Open the aubergine gently, stopping the lengthways cut before it reaches the base.
• Check the potatoes for tenderness before taking the dish out of the oven.
• Leave the baked dish to rest for the full 10 minutes before serving.

Variations

• Add herbs: Stir chopped parsley or oregano into the onion and tomato filling.
• Use a milder cheese: Replace the feta with crumbled ricotta for a less salty topping.
• Adjust the heat: Leave out the red pepper flakes for a milder dish.
• Add more olives: Use extra sliced Kalamata olives for a stronger briny flavour.
• Make it vegan: Leave out the feta or use a plant-based alternative.

Common mistakes to avoid

• Skipping the fork pricks: Pierce the aubergine all over before frying to help prevent it bursting.
• Cutting right through: Stop the lengthways slit short of the base so the aubergine can hold its filling.
• Rushing the onion: Cook it for about 15 minutes until soft and golden before adding the garlic.
• Burning the garlic: Add it after the onion has softened and sauté only until fragrant.
• Assuming the potatoes are done: Check that they are tender after the hour of baking.
• Serving straight away: Rest the dish for 10 minutes before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the aubergine and potatoes will soften further on reheating.

Frequently asked questions