Imam Bayildi

Preparation

1. Step 1

   Trim the stalk ends of the eggplants (you may leave the stalk). Peel off 1/2-inch-wide strips of skin lengthwise, leaving alternate strips of peel and bare flesh. Make a deep cut on one side of each eggplant lengthwise, from one end to the other, but not right through, so as to make a pocket. Soak the eggplants in water with 1 tablespoon of salt and leave for 30 minutes, then drain and dry them.

   Step 2

   For the filling, soften the onions gently in the oil, but do not let them color. Add garlic and stir for a moment or two, until the aroma rises. Remove from the heat and stir in the parsley and tomatoes. Season to taste with salt, and mix well.

   Step 3

   Stuff the eggplants with this mixture and place them tightly side by side, with the opening on top, in a wide, shallow pan. Pour over them the oil and enough tomato juice to cover, mixed with a little sugar, salt, and the lemon juice. Cover the pan and simmer gently for about 45 minutes, or until the eggplants are soft and the liquid is much reduced.

   Step 4

   If you want to bake the stuffed eggplants instead, arrange them in a baking dish, cut side on top, with the rest of the ingredients poured over. Cover with foil and cook in a preheated 400°F oven for 1 hour, or until soft.

   Step 5

   Allow to cool before arranging on a serving dish. Serve cold.

2. Variations

   Step 6

   Some cooks fry the eggplants very briefly first in olive oil.

   Step 7

   If the eggplants are too large for 1 person, cut them in half and make the slash into the cut side.

   Step 8

   For zucchini imam bayildi, hollow 2 pounds zucchini by scooping out their centers from the stem end, using an apple corer (see page 315), taking care not to pierce them right through. Stuff with the above filling and set the zucchini in layers, side by side, on a bed of tomato slices in a large pan. Pour over them about 1/3 cup extra-virgin olive oil mixed with a teaspoon of sugar and a little salt. Cover the vegetables with water and simmer, covered, over low heat, for 1/2 hour, or until soft.

3. About Stuffing Eggplants

   Step 9

   Small eggplants (3 1/2–4 1/2 inches long) are usually stuffed whole, although medium-sized ones can also be used. The usual way to stuff them whole is to cut a slice off the stem end just below the hull and reserve it to use as a “cork” and to scoop out some of the pulp with a small knife or a pointed spoon. (Use the discarded pulp for another dish.) Rolling the eggplant on the table and pressing it with the palm of your hand facilitates this. The eggplants are stuffed, and closed with the reserved “corks.” They are placed upright in a large pan, packed tightly with the “cork” ends facing upwards, and cooked in stock or tomato juice which is poured over to almost cover them. Zucchini and small bell peppers, stuffed with the same filling, are sometimes cooked together in the same pot with the eggplants.

4. Step 10

   A Turkish way is to leave about 1/2 inch of the stalks on, remove the hulls, and peel off 1/2-inch-wide strips lengthwise, leaving alternating strips of bare flesh and shiny peel. This ensures that the eggplants keep their shape, while the peeled strips allow the bitter juices to escape after sprinkling with salt. A deep slash is made along the center, right through the eggplant, to within 1/2 inch of each end, and the filling is pressed into this slash.

5. Step 11

   A third way, used when the eggplants are baked, is to cut the eggplants in half lengthwise. In this case the eggplants can be a little larger. They are peeled or not, and a bit of the pulp is scooped out to hold the filling.