Good afternoon, my friends! Today I made a dish that’s both comforting and full of flavor: Imam Bayildi, a beautiful Mediterranean recipe, along with some freshly baked bread rolls! Imam Bayildi is a beloved dish in Greek cuisine, featuring eggplants stuffed with a rich tomato and onion mixture, all baked together until meltingly tender. Paired with soft, warm bread rolls, it’s a meal that’s hard to resist.
Ingredients for Imam Bayildi (Stuffed Eggplant):
- 4 medium eggplants, halved and insides scooped out
- 1 large onion, finely chopped
- 2 large tomatoes, chopped or grated
- 3 cloves garlic, minced
- 1/4 cup olive oil (plus extra for drizzling)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- A handful of fresh parsley, chopped (for garnish)
- Juice of 1 lemon (optional, for freshness)
Ingredients for Bread Rolls:
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
Instructions for Imam Bayildi:
Prepare the Eggplants: Start by preheating your oven to 180°C (350°F). Cut the eggplants in half lengthwise and scoop out some of the flesh, leaving a nice boat-like shape. Drizzle a little olive oil over the eggplants and roast them in the oven for about 25-30 minutes, until tender.
Make the Filling: While the eggplants are roasting, heat the olive oil in a pan over medium heat. Add the chopped onions and garlic, sautéing until softened and golden. Stir in the tomatoes, paprika, oregano, and season with salt and pepper. Let the mixture simmer for about 10-15 minutes, until the sauce thickens and becomes rich.
Stuff the Eggplants: Once the eggplants are done roasting, remove them from the oven and carefully stuff them with the tomato and onion mixture. Drizzle a little more olive oil over the top and return the eggplants to the oven for another 15-20 minutes, allowing the flavors to meld together.
Garnish and Serve: After baking, sprinkle fresh parsley over the Imam Bayildi for a burst of color and flavor. If you like, add a squeeze of lemon juice for some extra freshness. Serve warm.
For the Bread Rolls:
Prepare the Dough: In a bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. Then, add the flour and salt, and mix until the dough starts to come together. Knead it for about 5-7 minutes, adding a bit more flour if it’s too sticky, until the dough is smooth and elastic.
Let it Rise: Coat a bowl with olive oil and place the dough inside. Cover it with a damp cloth and let it rise for about an hour, or until it doubles in size.
Shape and Bake the Rolls: Preheat your oven to 200°C (400°F). Punch down the dough and divide it into small portions, shaping them into rolls. Place them on a baking sheet lined with parchment paper, brush the tops with a bit of olive oil, and bake for 15-20 minutes, or until golden brown.
Enjoy!
This meal is the perfect combination of savory flavors from the Imam Bayildi and the soft, fluffy texture of homemade bread rolls. It’s a dish that brings the warmth of Mediterranean cuisine right to your table.
Καλή όρεξη και καλό μεσημέρι σε όλους! 🍆🍞🥰
Wishing everyone a wonderful afternoon!
