Eggplant Imam
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This is a classic and easy recipe for eating eggplants in Greece during the summer that it’s their season. Quick, simple and so nutritious recipe! Although in the normal recipe the eggplants and the potatoes are deep fried separately, here you will find a healthier way to make this recipe that it’s equally tasty and faster. For a vegan version of this food, you can simply omit the feta cheese.
Preparation: 15min
Cooking time: 30min
Difficulty: Easy
Recipe
Ingredients for 4 people
3 eggplants
5 potatoes
3 tomatoes
2 onions
4 cloves garlic
30g fresh parsley
6 tbsp. olive oil
300g feta cheese
1 generous pinch of oregano
Salt and pepper to taste
Instructions
- Wash and cut each eggplant in 4 pieces.
- Peel the potatoes and cut them in similar size pieces as the eggplants.
- Chop one onion and the parsley.
- Make a fine paste of the tomatoes, the other onion, and the garlic.
- Saute the onion in 3 tbsps. of olive oil, add the potatoes and the eggplants, together with some salt and continue stirring until they get some golden color.
- Add the tomato sauce, stir and let them get cooked with open lid in medium fire for 10min.
- Add the parsley, close the lid and let the food simmer for 20min.
- Switch off the fire, cut the feta cheese in long and thin pieces and place them on the top of the cooked potatoes and eggplants.
- Add 3 tbsps olive oil and the oregano and let the food on the stove for another 10min before serving.
- Enjoy with some bread and a glass of red wine!
Tips
- In Greece it is usually accompanied with some bread and a nice salad.
- You can also try to prepare this recipe in the oven. Simply cut the vegetables in smaller pieces and mix everything together, including the olive oil. Cook it for about 40min at 200oC, switch off the fire, add the feta cheese and the oregano and let it in the oven for another 10min before serving it.
Check here the health benefits of some plants that this recipe contains:
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