Melitzanes Imam

Steps

1. 1
   Preheat the oven to 400°F (200°C).
2. 2
   Wash and dry the eggplants, then prick them all over with a fork to prevent bursting. Heat vegetable oil in a small saucepan and fry the whole eggplants over medium-high heat for about 15 minutes until very soft. Drain excess oil using a spider strainer or slotted spoon.
3. 3
   Heat 4 tablespoons of olive oil in a small pan, add the sliced onion and a pinch of salt. Cook over medium heat for about 7–8 minutes, stirring occasionally, until soft and golden.
4. 4
   Add the minced or grated garlic and sauté for 2–3 minutes more until fragrant.
5. 5
   Stir in the pureed tomatoes, salt, black pepper, and red pepper flakes if using. Simmer until heated through, then remove from heat.
6. 6
   Arrange the sliced potatoes in the bottom of a baking dish, drizzle lightly with olive oil, and season with salt and pepper.
7. 7
   Place the fried eggplants on top of the potatoes and carefully slice them down the center lengthwise without cutting all the way through, then gently spread open.
8. 8
   Lightly season the inside of the eggplants with salt and pepper, then evenly distribute the onion and tomato sauce between them.
9. 9
   Top with crumbled feta cheese and sliced Kalamata olives.
10. 10
    Lay the sliced tomato over the top and season lightly with salt and pepper.
11. 11
    Bake uncovered in the preheated oven for about 1 hour until the potatoes are fork tender, the sauce has thickened, and the top is golden brown.
12. 12
    Remove from the oven and let rest for 10 minutes before serving. Serve warm or at room temperature with toasted bread, a Greek salad, and other sides.