Imam Baildi

From Nerd Meets Food | Main Dishes | Mediterranean or Greek

A classic recipe from Turkey. The country that really knows how to cook.

High cal Calories 425kcal
High fat Total Fat 20g
High sat-fat Saturated Fat 10g
chol Cholesterol 50mg
High sodium Sodium 760mg
carbs Total Carbohydrate 52g
Serving size 842g Calories from fat 182kcal Fiber 22g Protein 16g Sugar 30g


  • 10 Medium Japanese or any other long eggplant
  • 1/3 cup flour
  • 2 Onions
  • 4 tomatoes finely diced
  • 2 tbsp of tomato paste
  • 2 cloves of garlic
  • 1/2 parsley
  • 1 lb. feta cheese
  • 1/4 cup olive oil


  1. Start by removing the head of the eggplants and cut them lengthwise.
  2. Heat up your pan over medium heat and add some olive oil to completely cover it.
  3. Put some of the eggplants with the cut side facing down and slightly fry them till they are golden brown.
  4. After you brown all of them, in batches of course unless you have a huge pan, place them in a baking dish with the fried side up this time.
  5. Dice your onions and saute them in some olive oil in the same pan over medium heat.
  6. Add the garlic and the tomato paste and cook for a minute or two.
  7. At the end add the chopped tomatoes with all their juice and make sure you take all those little tiny bits of burned goodies from the pan.
  8. Season to taste.
  9. Cover the eggplants with this sauce and bake in 350 F for about 1 hour or till the eggplant is cooked.
  10. Make sure that during the cooking process you scoop some of the sauce on the eggplants to make sure that they don 't dry out.
  11. Take them out let cool down a bit and serve with feta cheese along with the parsley.