FBD

Imam Bayaldi (Stuffed Eggplant)

GreekChickenIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2 each eggplants
  • 4 each scallions (including green tops), chopped
  • 6 clove garlic, peeled and minced
  • 1 cup chopped celery, including some leaves
  • 2 each tomatoes, chopped
  • 1 each green bell pepper, seeded and chopped
  • 0.5 tsp crumbled bay leaves
  • 0.5 tsp dried oregano
  • 1 tsp dried mint
  • 3 tbsp diced fresh parsley
  • 0.3 cup olive oil, divided
  • 1 cup chicken broth

Instructions

  1. 1

    Freshly-ground black pepper Kalamata olives (optional) Feta cheese (optional) Peel eggplants lengthwise, leaving 1-inch bands of peel.

  2. 2

    Halve eggplants lengthwise.

  3. 3

    Scoop out centers to make boats.

  4. 4

    Chop scooped-out eggplant pulp; put into a large mixing bowl.

  5. 5

    Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.

  6. 6

    Stuff eggplant boats with mixture.

  7. 7

    Sprinkle with a little olive oil.

  8. 8

    Place boats in a baking dish.

  9. 9

    Pour chicken broth and remaining olive oil into dish, around the boats.

  10. 10

    Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender.

  11. 11

    Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

  12. 12

    Note: This dish does not freeze well.

Tags

greekthe-greek-kitchen