EGGPLANT IMAM BAYILDI

Directions

Clean the eggplants and peel them, creating a striped pattern. Cut them into rounds or halves, resembling boats. Score the flesh lightly in a crisscross pattern and place them in a bowl with a tablespoon of salt to drain for about half an hour.

While waiting for the eggplants, peel and chop the onions and garlic. Cut the onions into thin slices.

Place the eggplants in the oven after draining them well. Sprinkle them with a little olive oil, thyme, salt, and pepper. Bake the eggplants for about half an hour (depending on their size) at 180°C (350°F).

While the eggplants are baking, heat some olive oil in a shallow pan. Saute the onions over high heat, then add the garlic. Reduce the heat to low and let the onions release their moisture and become sweet. Add a little cumin, thyme, and a pinch of sugar (optional if the onions are already sweet). Allow the mixture to simmer until caramelized.

Next, cut pieces of feta cheese according to the number of eggplant halves you have. Grate the remaining feta cheese and mix it with the onion filling, removing it from the heat.

Remove the eggplants from the oven and use a spoon to press them down, creating a hollow in the center. Fill the eggplants with the onion and feta mixture, then place a slice of tomato on top and sprinkle with a small piece of feta cheese or grated feta.

Place the eggplants back in the oven until they acquire a golden color.

Serve them warm, garnished with finely chopped parsley and freshly ground pepper.

Another variation of this wonderful dish involves adding blended tomatoes to the filling. Follow the same basic recipe mentioned above, but add 2-3 blended tomatoes to the onion filling. Before placing the stuffed eggplants in the oven, sprinkle them with grated gouda cheese and grated graviera cheese.

• Sauteing the onions allows them to release their moisture slowly and become sweet.
• The pinch of sugar is optional, depending on the sweetness of the onions.
• After cooking, let the stuffed eggplants rest for half an hour before serving.
• The second variation is slightly heavier due to the presence of gouda cheese.
• If you prefer traditionally fried eggplants, make sure to drain them well, pat them dry with a clean towel, and then fry them in a pan with olive oil. Place the eggplants on a rack to remove excess oil. Transfer them to absorbent paper and continue with the filling process.
• If you enjoy eggplants, take a look at other recipes such as eggplants in olive oil, eggplants with cheese, oven-baked eggplants with tomatoes, eggplants with minced meat, stuffed eggplants, eggplants with eggs, and eggplants with quinoa.