Melitzanes imam (fried eggplant baked with tomato sauce, olives and feta)
Dimitra's Dishes · ♥ 389 likes · 66.9K views · 5 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
- 2 whole eggplants
Heat enough olive oil to fry two eggplants, leaving room so it does not overflow, to about 365 to 370F.
Pierce the eggplants all around with a sharp knife so they do not burst.
Carefully add the eggplants one at a time, removing some oil if the pan is too full; cover with a splatter screen.
- onions
Cook sliced or diced onion in a little olive oil until soft and golden, about 7 to 8 minutes.
- 4–5 cloves garlic cloves
- 1 can tomato sauce
Add the grated garlic and warm until fragrant; add the can of tomato sauce, a little salt, black pepper and a pinch of red pepper flakes, and heat through.
- salt
- freshly cracked black pepper
- crushed red pepper flakes
- 2 whole tomatoes
Thinly slice the tomatoes for the topping.
- 2 whole potatoes
Slice the potatoes about half an inch thick, lay them in a baking dish and season both sides with salt and pepper.
Lift the eggplants out with a spider strainer to drain excess oil and set them on the potatoes; slice them down the centre and season with salt and black pepper.
Assembling the eggplants
- kalamata olives
- crumbled feta cheese
Add kalamata olives, then the tomato sauce divided between the eggplants with any extra around the potatoes; top with crumbled feta and the tomato slices.
Bake at 400F about an hour, until the potatoes are fork tender and the sauce thickens.