Imam Baildi with Feta

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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 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.

Step 8

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

Step 9

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

Step 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.

Step 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.

Step 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.

Step 13

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

Nutrition Facts

Serving size	2699.3 grams (2699.3g)

Amount per serving	% Daily Value*
Calories	1769

Total Fat 121.00g	155%
Saturated Fat 33.80g	169%
Polyunsaturated Fat 9.40g
Cholesterol 134mg	45%
Sodium 4164mg	181%
Total Carbohydrate 146.00g	53%
Dietary Fiber 52.40g	187%
Total Sugars 80.50g
Protein 43.90g	88%

Vitamin D 24IU	120%
Calcium 1068mg	82%
Iron 10mg	53%
Potassium 5273mg	112%

*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: 58.9%

Protein: 9.5%

Carbs: 31.6%