Greek eggplant stew (Imam bayildi)

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Greek eggplant stew (Imam bayildi)
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Greek eggplant stew (Imam bayildi)

Added by: on Mar 15th, 2017
This classic Turkish meal is served as stuffed eggplants and the name, Imam bayildi, refers to a priest who fainted probably from the aroma of this dish, or from eating it too much. Our style of Imam bayildi is adapted from the Greek Vegetarian Blog, describing the Greek island Limnos near the .. more >
Prep Time:
45 min
Cook Time:
85 min
Ready In:
2 h 10 min



Original Recipe Yield: 9 servings


  • 2 eggplants
  • 2 zucchinis
  • 1 large onion, finely sliced
  • 3 cloves garlic, crushed
  • 5 tomatoes, cut into squares
  • 300 ml tomato paste, thick
  • 3 tbsp parsley, chopped
  • 100 ml olive oil for baking
  • pinch of salt
  • pinch of pepper
Nutrition Facts
Greek eggplant stew (Imam bayildi)

Servings Per Recipe: 9

Amount Per Serving

Calories: 171

  • Total Fat: 10.8 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 388.7 mg
  • Total Carbs: 18.4 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 11.1 g
  • Protein: 3.8 g

how is this calculated?

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Preheat oven to 180 C (356 F).


Slice the eggplants and zucchinis length wise, around 1cm thick (we have used a grater).


Place eggplant slices on 2 baking trays greased with olive oil, bake until soft, around 20 min., then grease with the oil again and replace with zucchini slices.


Meanwhile, fry the onions in oil over low heat until soft. Add garlic, tomatoes, salt, pepper and simmer for around 20 min., then add tomato pasta and simmer for additional 5 min. Finally add parsley.


Arrange baked slices in layers in a medium baking dish, around 25cm x 25 cm (approx. 9.5 x 9.5 inch, or similar), spreading some of the tomato sauce between layers, and top with remaining tomato sauce.


Cover with foil and bake for around 40 minutes.


Eggplant stew is traditionally served at room temperature. Alternatively, it can be served warm topped with crumbled feta or Greek yoghurt.

Cooks' note:
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