ROTD: Imam Bayildi (Stuffed Eggplant)

Ingredients:

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

For the Eggplants:

1. Wash the eggplants and cut off a small slice from the top to retain the tender stem, which will hold the eggplant’s shape.
2. Peel the eggplants in stripes (alternating white and purple stripes).
3. Create a pocket for the filling by making a longitudinal cut and opening the center (leaving the ends intact) like a small boat.
4. In a bowl of water, dissolve 1 tbsp salt and submerge the eggplants. Let them sit for 30 minutes to soften and open slightly at the slit.

For the Filling:

1. Peel the tomatoes by either blanching them briefly in boiling water after scoring the tops with a cross or by peeling them with a knife. The skin will come off easily. Cut them in half and scoop out the seeds and juices (save them for another recipe).
2. Chop the tomatoes finely and transfer them to a bowl.
3. Add the onions, garlic, parsley, salt, pepper, lemon juice, and sugar to the bowl.
4. Mix thoroughly until the onions begin to soften.

Assembling:

1. Preheat the convection oven to 200ºC.
2. Remove the eggplants from the saltwater, squeeze out excess moisture, and fill the pockets with the tomato mixture.
3. Arrange the stuffed eggplants closely together in a baking dish.
4. Add the potato wedges around the eggplants.
5. Pour any remaining filling over the top.
6. Drizzle with olive oil and add 1 cup of water.
7. Cover the dish with parchment paper and then with a lid or aluminum foil, sealing well. Bake in the preheated oven for 45-60 minutes.
8. Uncover the dish and continue baking for an additional 25 minutes, or until the eggplants are caramelized, browned, and nearly cooked in their own oil.

Enjoy!

Source: Argiro Barbarigou