| 61 | 62 | 63 | 64 | 65 |
| 1 | 23 | 46 | 69 | 92 |
|
Imam Bayaldi (Stuffed Eggplant)
2
4
6
1
2
1
1
1
1
3
1
1
medium eggplants
scallions (including green tops), chopped
cloves garlic, peeled and minced
cup chopped celery, including some leaves
medium tomatoes, chopped
green bell pepper, seeded and chopped
/2 teaspoon crumbled bay leaves
/2 teaspoon dried oregano
teaspoon dried mint
tablespoons diced fresh parsley
/4 cup olive oil, divided
cup chicken broth
Freshly−ground black pepper
Kalamata olives (optional)
Feta cheese (optional)
Peel eggplants lengthwise, leaving 1−inch bands of peel. Halve eggplants lengthwise. Scoop out centers
to make boats. Chop scooped−out eggplant pulp; put into a large mixing bowl. Add scallions, garlic,
celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour
chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325
degree F oven for 45 minutes, or until eggplant is tender.
Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
Note: This dish does not freeze well.
Imam Bayaldi (Stuffed Eggplant)
58
Page
Quick Jump
|