Greek Stuffed Eggplants : Imam Bayaldi

Greek Stuffed Eggplants : Imam Bayaldi

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 broth
• Freshly−ground black pepper
• Kalamata olives (optional)
• Feta cheese (optional)

Cooking Directions: 

1. Peel eggplants lengthwise, leaving 1−inch bands of peel. 
2. Halve eggplants lengthwise. Scoop out centers to make boats. 
3. Chop scooped−out eggplant pulp; put into a large mixing bowl. 
4. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
5. Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. 
6. Pour chicken broth and remaining olive oil into dish, around the boats. 
7. Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender.
8. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
9. Note: This dish does not freeze well.