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Imam Baildi

Imam Baildi


Ingredients for 4 people

4 medium eggplants

4 white onions

2 large tomatoes

1/2 bunch of parsley

3 garlic cloves

1 cup olive oil

1 teaspoon sugar

1/4 teaspoon nutmeg

salt & pepper


Rinse the vegetables thoroughly. Carve the eggplants lengthwise, make a small incision and carefully remove their flesh. Chop the onions vertically in thin strips, peel the tomatoes and chop them in very small pieces, finely chop the parsley and garlic as well. Place all the ingredients in a bowl along with the salt, pepper, sugar and nutmeg and mix well. Sauté all the ingredients for 10 minutes in half of the olive oil and then set them aside.
Arrange the eggplants in a saucepan and sauté in the remaining oil for 5 minutes.Turn the eggplants belly up and fill them with all sautéed ingredients.
Pour enough water to barely cover the eggplants and boil them, over high heat initially and then at medium heat for 30 minutes.


Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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