Imam Baildi with Feta

Nutriscore Rating: 74/100

Immerse yourself in the rich, Mediterranean flavors of Imam Baildi with Feta, a comforting, vegetarian dish steeped in Greek culinary tradition. This recipe features tender, oven-baked eggplants stuffed with a hearty filling of sautéed onions, garlic, tomatoes, and aromatic herbs like parsley and oregano, all brought together with a hint of sweetness from a touch of sugar. The dish is finished with a crumbly topping of creamy feta cheese, which melts perfectly over the caramelized filling. Light yet satisfying, this classic recipe pairs wonderfully with crusty bread or a side of rice, making it the perfect choice for a wholesome family dinner or an impressive dish for entertaining guests. With its irresistible blend of textures and bold Mediterranean ingredients, Imam Baildi with Feta is a must-try for anyone seeking the ultimate Greek comfort food experience.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 medium Eggplants
• 6 tablespoons Olive oil
• 2 large Onions
• 3 cloves Garlic
• 4 large Tomatoes
• 2 tablespoons Tomato paste
• 3 tablespoons Parsley
• 1 teaspoon Dried oregano
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 grams Feta cheese
• 1 cup Water

📝 Instructions

13 steps

1. Preheat your oven to 375°F (190°C).

2. Wash the eggplants, then slice them in half lengthwise. Use a spoon to scoop out some of the flesh, leaving about a 1/2-inch border. Set the scooped flesh aside for the filling.

3. Brush the cut sides of the eggplants with 2 tablespoons of olive oil and place them cut-side up on a baking tray. Bake in the preheated oven for 20 minutes until softened.

4. While the eggplants are baking, prepare the filling. Finely dice the scooped eggplant flesh, onions, and garlic.

5. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and garlic, and sauté for 5 minutes until softened.

6. Add the diced eggplant flesh to the skillet and cook for another 5-7 minutes until it softens.

7. Dice the tomatoes and stir them into the skillet along with the tomato paste. Cook for 10 minutes, stirring occasionally, until the mixture thickens. If the mixture looks too dry, add a few splashes of water.

8. Season the filling with parsley, dried oregano, sugar, salt, and black pepper. Stir to combine and remove from heat.

9. Remove the eggplants from the oven and spoon the filling evenly into each half.

10. Pour 1 cup of water into the bottom of the baking dish to keep the eggplants moist while cooking. Drizzle the remaining 1 tablespoon of olive oil over the stuffed eggplants.

11. Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for another 10 minutes to allow the tops to slightly caramelize.

12. Remove the dish from the oven and sprinkle crumbled feta cheese evenly over the top of the eggplants. Garnish with extra parsley if desired.

13. Serve warm with crusty bread or rice on the side to soak up the delicious tomato sauce.

Nutrition Facts

1 serving (683.0g)

Calories		439
% Daily Value*
Total Fat		29.4 g	38%
	Saturated Fat	8.9 g	44%
	Polyunsaturated Fat	0.0 g
Cholesterol		33 mg	11%
Sodium		928 mg	40%
Total Carbohydrate		37.6 g	14%
	Dietary Fiber	13.0 g	46%
	Total Sugars	23.2 g
Protein		10.9 g	22%
Vitamin D		0.4 mcg	2%
Calcium		270 mg	21%
Iron		2.0 mg	11%
Potassium		1309 mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1060 cal (57.9%%)

Protein: 176 cal (9.6%%)

Carbs: 596 cal (32.5%%)