International Recipes
Grecian Recipes
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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