Melitzanes Imam

    1 hour 15 min

    This is a great Greek/Turkish aubergine dish flavoured with cinnamon. Delicious on its own or with rice or couscous.

    36 people made this

    Serves: 2 

    • 1 aubergine
    • 1 (400g) tin chopped tomatoes, drained
    • 1 tablespoon tomato puree
    • 1 medium onion, chopped
    • 1 tablespoon minced garlic, or to taste
    • 1 teaspoon ground cinnamon, or to taste
    • 3 tablespoons olive oil
    • salt and pepper to taste

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Slice the aubergine in half lengthways, and hollow out the halves leaving about a 1cm 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. Bake for about 30 minutes in the preheated oven, until soft.
    3. While aubergine is baking, chop the leftover aubergine into small pieces. Heat about 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped aubergine; cook and stir until tender. Mix in the tomatoes and tomato puree until well blended. Simmer over low heat until the halves in the oven are ready.
    4. Remove the baked aubergine 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.

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    Reviews in English (23)


    I got this recipe from a local Greek restaurant. Try it and I will try yours :-)  -  24 Aug 2011


    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.  -  23 Jul 2007  (Review from Allrecipes US | Canada)


    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!  -  09 May 2006  (Review from Allrecipes US | Canada)