IMAM BAILDI AKA STUFFED EGGPLANT (AUBERGINE)
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
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
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Agwunobi CHAMBERLIAN
c-agwunobi@gmail.comThis dish was a bit too salty for my taste. I would reduce the amount of salt next time.
Zulqarnain Haider
h27@aol.comThis recipe was a bit time-consuming, but it was worth it. The end result was amazing!
Prosper Sami
p-sami31@gmail.comI'm not a big fan of eggplant, but this recipe changed my mind. It was so flavorful and delicious.
Areeba Zubair
z70@yahoo.comThis is my go-to recipe for stuffed eggplant. It's always a crowd-pleaser.
Sahil Mcpe
m43@hotmail.comThis dish was a bit too spicy for me, but my husband loved it!
Yasir Zafar
y.zafar@gmail.comThe eggplant was a bit overcooked, but the flavors were still good.
md Rafis
rafis.m8@aol.comThis recipe was easy to follow and the results were delicious. I will definitely be making this again.
Shamima Jannat
s.j@aol.comYum!
mr tanvir khan
mkhan20@yahoo.comThis dish was a bit bland for my taste. I would add more spices next time.
Hora Bula
b.h@gmail.comI followed the recipe exactly and it turned out perfectly. This is a great dish for a special occasion.
zaiiden
zaiiden@yahoo.comMeh.
Saliu Hellen
saliu@yahoo.comThis recipe was a bit too complicated for me, but it turned out great! I'm definitely going to make it again.
Nsengimana Ramadhan
nsengimana@yahoo.comThe eggplant was a bit too oily for my taste, but the flavors were still great. I'll try it again with less oil next time.
Kokodom Mensah
m14@hotmail.comI love this recipe! It's so easy to make and always turns out delicious.
Niaz Mahar
maharn6@gmail.comThis dish was a hit at my dinner party. Everyone loved the unique flavor combination and the presentation was beautiful.
Mesbahul Islam
m-i90@hotmail.comThis recipe was an absolute delight! The flavors were complex and layered, and the eggplant was cooked to perfection. I highly recommend it!