Here is a recipe of the “queen” of the vegetables, eggplant, that comes from Turkey and we "made" it Greek through small changes.
According to history, the name of that dish came from an imam that came to a point that he could not eat the same dishes again and again so he threatened his chef that, if he did not make a new and tasteful dish for him, he would cut his head. The chef took eggplants, tomato, garlic and other spices and made that dish. The imam liked the new recipe and ate so much that he felt full. So “Imam baildi” means that the imam felt full!
1 large or 2 small onions
2-3 cloves of garlic
3 large tomatoes
1 dash of sugar
1 piece of feta
8 slices of cheese or graviera or any other cheese that melts
1. Cut the eggplants in the middle and take off some of it from its center. Salt them and put them in a frying pan (with olive oil) to be cooked and get a scent.
2. At the same time, put some olive oil in a small cooking pot and brown the onion. Then, add the pieces removed from the eggplants and cut into cubes, the garlic and the grated tomato. Add salt, pepper, paprika and, seconds before you turn off the heat, add the oregano.
3. Put the eggplants in a baking tray, add 1-2 tablespoons of the sauce that you have already made and grate the feta on them. Add a slice of kefalotiri in order to be even more tasty.
4. Put the food in the oven and leave it there till the cheese is melt and the food is cooked.
Enjoy your meal!