Recipe Details

Summary

Name: Imam Bayaldi (stuffed Eggplant)

Category: Greece

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.