Melitzanes Imam Recipe - Allrecipes.com
Melitzanes Imam Recipe
  • READY IN hrs

Melitzanes Imam

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2007

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 used in korean recipies that act like sushi wraps) and two green peppers from our garden and the farm he works at all picked in the last 30 hours. i sprinkled sea salt while cooking and cinamon when served with jasmine rice. its was one of the most satisfying surprises in a long time. thanks for the recipie.

 
Most Helpful Critical Review
Sep 03, 2006

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 make this again, I'll make the change with the tomatoes, and perhaps salting and draing the eggplants first before baking.

 

26 Ratings

May 09, 2006

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 absolutely delicious. I have stuck with the original recipe but always make much more then we need as its wonderful the next day for lunch. Thank you for this great dish!

 
Nov 30, 2005

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

 
Aug 05, 2005

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 smaller pieces once they were roasted. I also put some grated cheese on top when I put it back in the oven which I think made it even better. Having just been to turkey we were craving the food from there and were quite happy with this. Thanks Mrs Forrow!

 
Apr 08, 2007

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

 
Feb 11, 2011

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!

 
Feb 02, 2009

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 beginning. I also salted the eggplant and let it drain in a strainer about an hour before I cooked it. That helped with the bitterness. I can't wait to make it again!

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 11.4 g
  • 45%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 585 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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