Imam Bayaldi (Stuffed Aubergines)


  • 4 medium-size eggplant
  • 2/3 cup olive oil
  • 2 large onions, sliced
  • 3 cloves garlic, chopped
  • 4 large tomatoes, peeled
  • Handful of parsley, chopped
  • Salt and pepper, to taste
  • Nutmeg, to taste


  1. Cut eggplants in half lengthwise. Scoop out a little of the flesh to make room for the filling. Sprinkle the insides and reserved flesh with salt; set aside for about 15 minutes.
  2. Meanwhile heat 3 tablespoons of olive oil in a pan; add onions and garlic, and sauté until soft and golden. Stir in tomatoes, parsley and seasoning and cook 5 minutes more.
  3. Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture.
  4. Fry the eggplant halves in the same pan, until the flesh softens, adding more oil if necessary.
  5. Arrange eggplant in a baking dish and spoon on the stuffing. Pour 2 1/2 cups boiling water into the dish, cover and simmer on low heat until the eggplants are cooked, about 1 hour.

This can be served hot or cold.