Imam Bayildi
Stuffed Mediterranean Eggplant Boats
Imam Bayildi - Stuffed Aubergine
Not only does it taste yummy, but it has a rich story to savor. Imam Bayildi literally means “The Imam fainted”. You too will faint over this delicious dish. A light, succulent and truly scrumptious blend of summer flavors. It’s where olive oil meets eggplant!
This classic recipe is influenced by the Ottoman Empire. This is my go-to dish for a vegetarian option, and is a show stopping meatless marvel at my private dinners. It is packed with so much flavor, and is incredibly delicious and stunning. Make sure to be liberal with olive oil in this dish. This is one of Greece’s most famous Ladera dishes, meaning that they are bathed in “lathi” olive oil. In all the folklore stories, the Imam falls in love with the delicious flavors of these stuffed aubergines, and I think you will too.
Ingredients:
2 large eggplants
1 1/2 pounds cherry tomatoes, halved
2 yellow onions, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper,sliced
4 garlic cloves, chopped
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
Chopped parsley or mint for garnish( I like to use both)
1/2 cup Feta cheese to sprinkle on top(optional)
½ cup of toasted pine nuts for garnish(optional)
Cooking Instructions:
Preheat your oven to 425ºF.
Cut eggplants in half. Scoop out the middle, leaving a 1/4- to 1/3-inch edge around the eggplant. Reserve the flesh.
Brush eggplants all over with olive oil. Be very liberal with the olive oil. Eggplants will soak it up. Season with 1/2 teaspoon salt inside the eggplant halves.
Roast eggplants for 20 minutes. Chop up the reserved eggplant flesh.
In a large pan over medium-high heat, sauté the onions in olive oil for 5 minutes with the rest of the salt and pepper.
Add in the sliced peppers, eggplant flesh, garlic, tomato paste, cumin, and oregano. Cook for 5-7 minutes.
Add the halved cherry tomatoes and cook for 3 more minutes
Distribute the filling equally among the eggplant halves, and top with crumbled Feta cheese.
Bake for 15 minutes.
Garnish with additional Feta, pine nuts, and chopped fresh herbs like parsley or mint.
