Melitzanes Imam

Melitzanes Imam


"This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous."
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1 h 15 m servings 314 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
  3. Bake for about 30 minutes in the preheated oven, until soft.
  4. While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
  5. Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.


  1. 27 Ratings

Most helpful positive review

awesome!! i used fresh garlic, scallions, 1 eggplant, 2 juicy ripe tomatoes, prilla briton leaves (my boyfriend and my favorite find of the year - beautiful purple and green basil-like leaves us...

Most helpful critical review

I would have liked this better if I used a tomato sauce instead of the diced tomatoes. Personal preference. This was just ok. I sprinkled some parm. on top before the last baking. If I do ma...

awesome!! i used fresh garlic, scallions, 1 eggplant, 2 juicy ripe tomatoes, prilla briton leaves (my boyfriend and my favorite find of the year - beautiful purple and green basil-like leaves us...

Very good! I added some nutmeg and a little bit of red pepper flakes. Served it with couscous. Makes for a very pretty dish!

My husband and I LOVE this recipe and have it several times a month with couscous and grilled courgettes. It is a simple dish to prepare, looks very pretty (as someone else said) and is absolute...

I did change this recipe so was between 3 and 4 stars.... It was well received at my dinner party, but I did use fresh garlic (2 cloves), roasted peepers as well as eggplant and cut both up into...

This was a very surprising dish. I thought it was going to be plain, but the cinnamon really added to the flavor. I changed the recipe a bit and cooked tofu with the onions and garlic in the b...

I have no idea why anyone would give this less than five stars! It was absolutely to die for -definitely worth the prep time.

Very good dish. I didn't bother with the roasting of the skin, but just peeled it and did everything in the skillet. I served it over basmati rice and it was filling and tasty!

Surprisingly tasty, given how simple the ingredients were. Love this because I had all the ingredients in the pantry except the eggplant. Very easy and satisfying with couscous, will definitel...

I had time to kill, so I caramelized the onions first. I also used extra garlic and coriander instead of cinnamon. Came out great!