IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)

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Imam Baildi Aka Stuffed Eggplant (Aubergine) image

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

2 lbs Japanese eggplants
2/3 cup olive oil
2 cups onions, thinly sliced
3 -4 garlic cloves, peeled and sliced thin
2 cups tomatoes, peeled and sliced
1/2 cup water
1 teaspoon oregano
1 teaspoon sugar
salt and pepper

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

Mimi Funny
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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
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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
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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
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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
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This recipe is a bit time-consuming, but it's worth it. The dish is absolutely delicious.


Apolu Barua
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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
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I made this dish for a dinner party and it was a hit! Everyone loved it.


Black Mommba
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The recipe was easy to follow and the dish turned out beautifully. I will definitely be making this again.


Ashanti Hemphill
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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
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This is my new favorite eggplant dish! It's so flavorful and satisfying.


Omo Akewushola
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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.


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