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Imam Bayaldi 2
(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!



  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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