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Imam Baildi Recipe: A Traditional Greek Eggplant Recipe

Imam baildi recipe is one of the most popular traditional Greek dishes. Based on eggplants stuffed with onions, tomatoes, parsley, garlic, and bathed in Greek olive oil, imam baildi food got its name after an imam, an Islamic leader, who tried it for the first time and fainted. The word “baildi” in Turkish means to faint.

Imam baildi is one of the most popular summer ladera dishes. Ladera is the name of vegetable Greek food dishes cooked with olive oil. To make imam baildi you need eggplants, dry onions, parsley, olive oil, tomatoes, garlic cloves, breadcrumbs, salt, pepper, and dried oregano. Others prefer to top the eggplants with Greek feta. As soon as I try this recipe variation, I will share with you.

This imam baildi recipe is for six persons and takes 45 minutes to prepare and around 45 minutes to cook.

imam baildi

Greek Food Imam Baildi Recipe – Ingredients

  • 1 kg of eggplants
  • 3 cups of dry onions, cut into thin slices
  • 1/3 cup of parsley, finely chopped
  • 1 cup of Greek olive oil
  • 500 g of tomatoes
  • 5-6 garlic cloves, minced
  • 2 tablespoons of breadcrumbs
  • Salt
  • Pepper
  • Dried oregano

Greek Food Imam Baildi Recipe – Instructions

  1. Start this imam baildi recipe by cutting the stalks off from the eggplants.
  2. Wash well eggplants under fresh water and slice them in half.
  3. Place eggplants into a bowl of salted water for around 20 minutes.
  4. Preheat your oven to 210 °C (410 °F).
  5. Take eggplants out of the salted water. Wash them well again and let them drain.
  6. Add some olive oil in a frying pan. Bring to heat over medium temperature.
  7. Add onions. Saute them for a while. Add garlic, chopped tomatoes, parsley, salt, pepper and a cup of water.
  8. Occasionally, stir and cook for around 20 minutes. Remove and place in a bowl or plate.
  9. Place eggplants side by side into the frying pan. Add some salt, pepper, and oregano. Lightly saute them.
  10. Once fried, place eggplants in the baking oven. Try not to break them.
  11. Stuff eggplants with the mix, using a small spoon.
  12. Add a slice of tomato on each eggplant.
  13. Top them with breadcrumbs.
  14. Place the pan in preheated oven. Bake for around 30-40 minutes.
  15. Add some hot water during baking if dried out.
  16. Taste to see if additional salt. Add to taste.
  17. Allow them to cool down to room temperature for a few minutes before serving.

I hope you enjoyed this imam baildi recipe as much as I did. Check out my blog for more traditional Greek recipes. Enjoy!

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