IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)
The mediteranean deli down the street makes the most awesome eggplant. After asking for help on the boards, I finally discovered its Turkish and/or Greek name. This recipe is from El Cafe Griego - it sounds the closest to all I've looked at. I can't wait to try it.
Provided by Mysterygirl
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Cut ends off the eggplants/aubergines.
- Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
- In a skillet, heat 4 tablespoons of olive oil over a medium heat.
- Fry the eggplant gently.
- If needed, you can add some more oil in the frying pan.
- Remove the eggplant from the skillet and place in an 8"x8" baking dish.
- Sprinkle with salt and pepper.
- Add the remainder of the olive oil to the same skillet.
- Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
- You want the vegetables soft.
- Add the fresh tomatoes and half a cupful of water to the skillet.
- Add the oregano, sugar, more salt and pepper.
- Simmer covered, for 15 minutes.
- Remove stuffing from heat.
- Fill the eggplants with this stuffing.
- They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
- Bake for 4O minutes; basting them at least once.
Nutrition Facts : Calories 428.7, Fat 36.7, SaturatedFat 5.1, Sodium 14.3, Carbohydrate 25.8, Fiber 10.2, Sugar 12.2, Protein 4.1
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Mimi Funny
[email protected]I'm not sure what went wrong, but my Imam Bayildi turned out bland and watery. I'm not sure if I'll try this recipe again.
Sara Farina
[email protected]This dish is a great way to use up leftover eggplant. It's also a healthy and flavorful dish that's perfect for a weeknight meal.
Bawa Juniors
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a winner. The eggplant was tender and flavorful, and the stuffing was delicious.
Sevdali Jakupi
[email protected]I wasn't sure how this dish would turn out, but I'm glad I tried it. It's a unique and flavorful dish that I'll definitely be making again.
Arif Deyan
[email protected]This recipe is a bit time-consuming, but it's worth it. The dish is absolutely delicious.
Apolu Barua
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The stuffing was flavorful and the eggplant was cooked perfectly.
Mb Rony
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Black Mommba
[email protected]The recipe was easy to follow and the dish turned out beautifully. I will definitely be making this again.
Ashanti Hemphill
[email protected]I've never had Imam Bayildi before, but I'm definitely a fan now. It's a great way to use up leftover eggplant.
Bridget Nabakiibi
[email protected]This is my new favorite eggplant dish! It's so flavorful and satisfying.
Omo Akewushola
[email protected]Imam Bayildi turned out great! The eggplants were tender and flavorful, and the stuffing was delicious. I especially liked the combination of tomatoes, onions, and garlic.