Imam Bayaldi (Stuffed Eggplant) Recipe
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
Note: This dish does not freeze well
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