Imam Bayildi

This vegetarian dish is typical for the Balkan cuisine and is known largely by its Turkish name. The legend about the origin of the name tells about a Turkish imam (spiritual leader) who swooned with pleasure when presented with the dish. There are many ways to make the dish, but I will show you my favorite one, where the eggplants are stuffed like boats.

Wash the eggplants. In the upper half of each eggplant, cut out two or three large triangular pieces lengthwise. Make sure they are deep enough to be stuffed later. Sprinkle with salt and place the eggplants in a baking dish.

Cut the onion, carrots and peppers julienne style and sauté in the olive oil. Chop the eggplant leftovers and add them to the frying pan together with the chopped celery and tomatoes. Season with salt and pepper and cook until the vegetables are soft. Add one handful of chopped parsley and the sliced garlic and stuff the eggplants. Pour a glass of hot water in the baking dish and if there is any stuffing left, lay it around the eggplants. Add a sip of white wine for flavor.

Cover the baking dish with aluminum foil and place it in a preheated oven at 350 F. Bake it slowly and allow the eggplants to cook thoroughly until all the juice evaporates. Serve it cold sprinkled with fresh parsley.