Imam Bayaldi (Stuffed Aubergines)
4 medium-size eggplant
2/3 cup olive oil
2 large onions, sliced
3 cloves garlic, chopped
4 large tomatoes, peeled
Handful of parsley, chopped
Salt and pepper, to taste
Nutmeg, to taste
Cut eggplants in half lengthwise.
Scoop out a little of the flesh to make room for the filling.
Sprinkle the insides and reserved flesh with salt; set aside for about 15 minutes.
Meanwhile heat 3 tablespoons of olive oil in a pan; add onions and garlic, and sauté until soft and golden.
Stir in tomatoes, parsley and seasoning and cook 5 minutes more.
Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture.
Fry the eggplant halves in the same pan, until the flesh softens, adding more oil if necessary.
Arrange eggplant in a baking dish and spoon on the stuffing. Pour 2 1/2 cups boiling water into the dish, cover and simmer on low heat until the eggplants are cooked, about 1 hour.
This can be served hot or cold.
Imam Bayaldi (Stuffed Eggplant)
This is both a Greek and Turkish dish and is a favorite for a meatless main course.
The name means “the holy man fainted” either because the eggplant was so good or the amount of olive oil used!
2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)
Peel eggplants lengthwise, leaving 1-inch bands of peel.
Halve eggplants lengthwise.
Scoop out centers to make boats.
Chop scooped-out eggplant pulp; put into a large mixing bowl.
Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
Stuff eggplant boats with mixture.
Sprinkle with a little olive oil.
Place boats in a baking dish.
Pour chicken broth and remaining olive oil into dish, around the boats.
Cover and bake in a preheated 325 degrees F oven for 45 minutes, or until eggplant is tender.
Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
NOTE: This dish does not freeze well.
