Gigantes Plaki: Traditional Greek Baked Giant Beans vs İmam Bayıldı (Stuffed Eggplant in Olive Oil)

Both dishes rely on olive oil, onion, garlic, tomato, parsley and a pinch of sugar to balance the tomato's acidity, yet they land in very different places. Gigantes Plaki is a hearty bake: giant beans simmered until creamy inside are folded into a bay-scented tomato sauce with plenty of dill and parsley, then baked until the sauce thickens and a slightly caramelized crust forms. İmam Bayıldı centres on eggplant, salted and fried golden in generous olive oil, then stuffed with slowly softened onions, garlic, tomato and green pepper and baked until fork-tender. The beans are served warm, while the oil-rich eggplant is enjoyed chilled or at room temperature.