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Aubergines Imam Style, perhaps the most delicious dish cooked in olive oil. Despite the fact that it is considered as a summer dish, we cook it every time of the year. There are many different ways to cook it and we are able to use any kind of aubergines we want, either the flask aubergine type or the “tsakoniki” style aubergine. The recipe we recommend you here is the one with the flask style aubergines.
Ingredients for Aubergines Imam Style
- 8 flask style aubergines medium size
- 6 big, sliced onions
- 3 cloves of garlic sliced in half
- ½ bunch of chopped parsley
- 2 vine-ripened tomatoes sliced in small pieces
- 1 cup of tomato juice
- 1 pinch of sugar
- Olive oil
Clean, wash and cut the aubergines in four and then in half.
Put them in a basin with water and salt for 20 to 25 minutes in order to remove their bitterness.
After that, wash and wipe up the aubergines.
In a deep pan pour about a cup of olive oil. Fry the aubergines until they are dried and they take a proper color. Put them in a baking dish and add salt and pepper.
Clean up the pan, add ½ of a cup olive oil, the onions and the garlic. Sauté them until they gain a golden color.
Pour the tomato juice, the sugar, the parsley and the sliced tomatoes. Add salt and pepper and stir.
Boil the sauce for about 15 minutes in weak fire. When the sauce thickens, tip it out in the baking dish with the aubergines.
Add 1 glass of water. If necessary, during the cooking, fill in with some water.
Cook the imam in a preheated oven in 180 to 220 degrees for 45 minutes. When it is ready, take it out of the oven, leave it for a while until its temperature falls and serve.
The Aubergines Imam Style could be greatly combined with a slice of spicy feta cheese and a glass of dry, red wine of the brand “ Aigiorgitiko”.