Ingredients ΓΙΑ ΤΟ ΙΜΑΜ ΜΠΑΪΛΝΤΙ 10 medium eggplants 6 small dehydrated onions, thinly sliced 4 garlic, minced 6 ripe tomatoes ½ bndl. parsley, chopped 1 lemon (juice) 200 ml olive oil 4 medium potatoes, cut into wedges 1 tbsp sugar or grape molasses salt pepper Expert Tip Dr. Tasos Papalazarou Another representative dish of Greek Mediterranean cuisine. Eggplants are a good source of B-complex vitamins, magnesium, and copper, while also providing us with valuable dietary fiber that supports good intestinal health. It should be noted that inactivity due to confinement can worsen constipation problems, and this particular dish is an excellent solution. Combine it with bread and a small amount of protein, such as a little cheese or a few sardines, and you have an exceptionally balanced and complete meal. TAGS SAVORY EGGPLANT MAIN COURSES DAIRY FREE GLUTEN FREE LENTED FOOD LIGHT VEGAN VEGETARIAN GREEK POLITIKI SUMMER FOODS SUNDAY LUNCH TRADITIONAL FOODS Ingredients ΓΙΑ ΤΟ ΙΜΑΜ ΜΠΑΪΛΝΤΙ 10 medium eggplants 6 small dehydrated onions, thinly sliced 4 garlic, minced 6 ripe tomatoes ½ bndl. parsley, chopped 1 lemon (juice) 200 ml olive oil 4 medium potatoes, cut into wedges 1 tbsp sugar or grape molasses salt pepper Instructions FOR THE EGGPLANTS Wash the eggplants and remove a small slice from the front. Keep the tender stem as it will hold the eggplant and its shape. Peel them lengthwise in stripes (white stripe – purple stripe) with a knife. Make a pocket for the filling by scoring the eggplants lengthwise and opening the middle (not the ends) like a small boat. In a basin filled with water, add 1 tbsp of salt and submerge the eggplants. Let them stand for 30 minutes to soften and open at the slit we made. FOR THE FILLING Peel the tomatoes either by dipping them in boiling water for a few seconds, after first scoring their tops crosswise, or by scraping them with the blade of a knife. This way the skin separates easily from the flesh. Cut them in half and, with a spoon or by squeezing them, remove the seeds and juices (keep them for another recipe). Chop them finely and transfer them to a bowl. Add the onions, garlic, parsley, salt, pepper, lemon juice, and sugar to the bowl. Mix the mixture very well, until the onions wilt. Preheat the oven to 200ºC (400ºF) fan/convection. Remove the eggplants from the salt water, squeeze them well with your hands, and fill the pocket. Arrange them in a baking pan close to each other. Add the cut potatoes. Pour any remaining filling over the surface. Drizzle with olive oil and 1 cup of water. Cover the pan with non-stick paper and a lid or aluminum foil tightly around the edges, ensuring a good seal, and bake in the preheated oven for 45-60 minutes. Then, uncover the pan and continue baking for about 25 more minutes, until the eggplants are caramelized, browned, and almost cooked in their own oil. It is essential to bake them properly so that the eggplants are tender and the vegetables caramelize. Let the Imam Baildi rest for a while and then serve. TAGS SAVORY EGGPLANT MAIN COURSES DAIRY FREE GLUTEN FREE LENTED FOOD LIGHT VEGAN VEGETARIAN GREEK POLITIKI SUMMER FOODS SUNDAY LUNCH TRADITIONAL FOODS
