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Imam Bayeldi (Stuffed Eggplant)

 

Preparation time: 25 minutes

Cooking time: 1 hours

Serves: 4

 

Equipment:

Skillet

Spoon

Baking dish

Mixing bowl

Basting brush

 

Ingredients:

4 Louisiana Long green eggplants – cut in half lengthwise

2 squash (patty pan, zucchini, yellow-choice is up to you) chopped

2 Creole tomatoes – peeled, seeded, & cut into cubes

1 sweet bell pepper – seeded & diced

1 8oz pack Baby Shiitakes – stems removed, coarsely chopped

4 cloves garlic, minced

3 medium Onions, finely chopped

1 bunch Parsley, stems removed & chopped

1 tbsp ground cumin

8 tbsp olive oil

salt & pepper

 

Preheat to 300 F

Slice the eggplants in half lengthwise, cut side down, with 2 tbsp olive oil in skillet to brown—about 10 minutes.

 

Once browned, use a spoon to remove some of the flesh from the eggplant.

Place the eggplant halves in large baking dish (9”x13”).

 

Grab a med-sized mixing bowl to combine eggplant flesh, squash, tomatoes, sweet bell pepper, shiitakes, garlic, onions, parsley, cumin, along with salt & Pepper to taste.

 

Heat 2 tbsp of olive oil in skillet, add eggplant mixture, and cook over high heat for 5 minutes.

 

Pour one tbsp over each eggplant half, add a bit of salt, then place 2 spoonfuls of sautéed eggplant mixture on top. Place in preheated oven for 45 minutes.

 

If eggplants seem to be drying out while cooking baste them with a little oil.


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