Imam Bayaldi (Stuffed Eggplant) Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken or vegetable broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

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Directions:

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 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.

This recipe from CDKitchen for Imam Bayaldi (Stuffed Eggplant) serves/makes 4