Name: Aubergines with tomato topping
Yield: Serves 4 as an appetizer
Cuisine: Greek
Ingredients: 500 g/1¼ lb fresh, very ripe tomatoes, peeled if you like (see Cook’s tip), and chopped; 2.5 ml/½ tsp dried oregano; salt and ground black pepper; 3 medium aubergines/eggplants, total weight about 800 g/1¾ lb; 2 large onions, finely chopped; 150 ml/¼ pint/⅔ cup sunflower oil; 3 garlic cloves, finely chopped; 2.5 ml/½ tsp thyme; salad, to serve (optional); 15 ml/1 tbsp tomato paste diluted in 150 ml/¼ pint/⅔ cup hot water; 2.5 ml/½ tsp sugar; 45 ml/3 tbsp chopped fresh flat leaf parsley

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Imam bayildi or simply imam in Greece is one of the most famous Greek dishes. This lighter, easier version, melitzanes imam bayildi, uses slices of aubergine topped with the rich tomato, herb and olive oil mixture. It can be served hot or left to cool slightly and served at room temperature, either accompanied by a salad as a main course or as part of the meze spread. We were served something similar at the lovely Astra restaurant in beautiful Papingo, up on the Pindos