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
Apricot Baklava Recipe
Apricot Baklava
4 cups Turkish dried apricots
1 cup water
1 cup orange juice
3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon lemon rind, grated
1 tablespoon butter
8 sheets phyllo dough
1/4 cup ground almonds
2 tablespoons bread crumbs, toasted
2 tablespoons granulated sugar
Pinch of cinnamon
2 tablespoons honey, warmed
Simmer the apricots with the water, orange juice, honey, cinnamon, lemon rind and butter
When they are tender, remove from the heat and cool slightly before chopping into small pieces
Set aside while you prepare the phyllo
Lay the phyllo flat and cover with a piece of plastic wrap
Mix together the nuts, bread crumbs, sugar and cinnamon
Cut the phyllo the size of an 11 x 7-inch dish and spray the bottom of the pan with nonstick spray
Lay one sheet of phyllo, spray, lay another sheet and sprinkle with 1/2 the nut mixture
Lay another sheet of phyllo, spray and lay a final sheet of phyllo
Gently spread the apricot mixture evenly across the top, being careful to not tear the layer below
Top with a sheet of phyllo, spray, lay another sheet, sprinkle with the remaining nut mixture, lay a sheet of phyllo, spray and lay another sheet of phyllo
Cut three long strips and then cut four strips across
Cut these rectangles in half on the diagonal to form triangles
Spray the top with nonstick spray and bake for 25-30 minutes
Drizzle the warmed honey on top and bake another 5-10 minutes
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Trinidadian Curry Powder
Trinidadian Curry Powder
4 tablespoons cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon mustard seeds
2 tablespoons ground cayenne pepper
2 tablespoons ground cinnamon
2 tablespoons star anise
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
4 tablespoons ground turmeric
4 tablespoons ground ginger
Roast the cumin and coriander in a dry saute pan until fragrant, just a few minutes. Grind all the ingredients, except turmeric and ginger, in a spice grinder (or use a mortar and pestle or a coffee grinder reserved for spices only). Combine all the ingredients. Place in an airtight container and store in a cool, dry place for up to several months.