Imam bayaldi (stuffed eggplant)
Imam bayaldi (stuffed eggplant) recipe in the greek category
Recipe ingredients:
- 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)
Recipe method:
- 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.
Tags: imam, bayaldi, stuffed, eggplant, recipe, greek, recipes, cooking