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" because the eggplant was so good!
- 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 degree F oven for 45 minutes, or until
eggplant is tender.
- Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
This dish does not freeze well.
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