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Imam Bayaldi 2
(Stuffed Eggplant)

RG

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



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.


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