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!

Ingredients

• 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)

Instructions

1. 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.
2. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
3. Stuff eggplant boats with mixture. Sprinkle with a little olive oil.
4. Place boats in a baking dish.
5. Pour chicken broth and remaining olive oil into dish, around the boats.
6. Cover and bake in a preheated 325 degrees F oven for 45 minutes, or until eggplant is tender.
7. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

This dish does not freeze well.