Ingredients 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 POLITIKI SUMMER FOODS SUNDAY LUNCH TRADITIONAL FOODS Ingredients 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 slice off a thin strip from the side to create a flat base. Keep the tender stem intact — it helps the eggplant hold its shape during baking. Using a knife, peel the eggplants in alternating lengthwise stripes (one purple, one white). Create a pocket for the filling by scoring each eggplant lengthwise down the center, being careful not to cut through the ends. Gently open the slit to form a small boat. Place the eggplants in a bowl of water with 1 tablespoon of salt. Submerge them and let them soak for 30 minutes — this softens the flesh and helps the slits open further for stuffing. FOR THE FILLING Peel the tomatoes by first scoring a shallow cross on the tops. Blanch them in boiling water for a few seconds, or scrape the skin with the blade of a knife — both methods help the skin separate easily from the flesh. Cut the tomatoes in half and remove the seeds and juices with a spoon or by gently squeezing (reserve the juices for another recipe). Finely chop the tomato flesh and transfer it to a bowl. Add the chopped onions, garlic, parsley, salt, pepper, lemon juice, and sugar. Mix thoroughly until the onions begin to soften slightly. Preheat the oven to 200°C (400°F), fan/convection. Remove the eggplants from the salt water and squeeze them gently with your hands to remove excess moisture. Fill the pockets with the tomato-onion mixture and arrange the stuffed eggplants close together in a baking pan. Add the chopped potatoes around them. Spoon any remaining filling over the top. Drizzle with olive oil and add 1 cup of water to the pan. Cover with parchment paper and seal tightly with a lid or aluminum foil. Bake in the preheated oven for 45–60 minutes. Then uncover and continue baking for another 25 minutes, until the eggplants are caramelized, browned, and almost cooking in their own oil. It’s essential to bake them thoroughly so the eggplants become soft and silky, and the vegetables are beautifully caramelized. Let the Imam Bayildi rest before serving — it’s even better when warm or at room temperature. TAGS SAVORY EGGPLANT MAIN COURSES DAIRY FREE GLUTEN FREE LENTED FOOD LIGHT VEGAN VEGETARIAN POLITIKI SUMMER FOODS SUNDAY LUNCH TRADITIONAL FOODS
