As the temperatures start to slip lower, many crave for some heavier and cozy food. Stuffed eggplant, also known as Imam Bayildi, is a homey option, which can be served room temperature or warm.

Stuffed Eggplant

Ingredients

  • 10 medium eggplants
  • 6 small dry onions, thinly sliced
  • 4 cloves of garlic, finely chopped
  • 6 ripe tomatoes
  • ½ bunch of parsley, finely chopped
  • 1 lemon (juice)
  • 200 ml olive oil
  • 4 medium potatoes, cut into wedges
  • 1 tablespoon of sugar or grape molasses
  • Salt
  • Pepper

Instructions

For the eggplants:

  • Wash the eggplants and cut off a small slice from the front.
  • Keep the tender stem because it will help hold the shape of the eggplant.
  • Peel the eggplants lengthwise in stripes (alternating white and purple stripes).
  • Make a pocket for the filling by scoring the eggplants lengthwise and opening the middle (but not the ends), creating a boat-like shape.
  • In a basin filled with water, add 1 tablespoon of salt and submerge the eggplants. Let them sit for 30 minutes to soften and open at the slit you made.

For the filling:

  • Peel the tomatoes either by immersing them for a few seconds in boiling water after scoring an “X” on the bottom or by scraping them with the blade of a knife. This way, the skin easily separates from the flesh. Cut them in half and, using a spoon or by squeezing them, remove the seeds and juices (you can save them for another recipe).
  • Finely chop the tomatoes and transfer them to a bowl.
  • Add the onions, garlic, parsley, salt, pepper, lemon juice, and sugar to the bowl.
  • Mix the ingredients well so the onions soften.
  • Preheat the oven to 200ºC (air convection).
  • Remove the eggplants from the salted water, squeeze them well by hand, and fill the pocket with the mixture.
  • Arrange them closely together in a baking dish.
  • Add the potato wedges.
  • Pour any remaining filling on top of the eggplants.
  • Drizzle with olive oil and 1 cup of water.
  • Cover the baking dish with parchment paper and then with a lid or aluminum foil, sealing it tightly, and bake the dish in the preheated oven for 45-60 minutes.
  • Afterward, uncover the dish and continue baking for about 25 more minutes, until the eggplants caramelize, brown, and are left with just the oil.

It is essential that the eggplants cook properly to soften and caramelize the vegetables. Let the “Imam Bayildi” rest for a bit before serving.

Source: Argiro