Imam Bayaldi (Stuffed Aubergines)

4 medium-size eggplant
2/3 cup olive oil
2 large onions, sliced
3 cloves garlic, chopped
4 large tomatoes, peeled
Handful of parsley, chopped
Salt and pepper, to taste
Nutmeg, to taste

Cut eggplants in half lengthwise. Scoop out a little of the flesh to make room for the filling. Sprinkle the insides and reserved flesh with salt; set aside for about 15 minutes.

Meanwhile heat 3 tablespoons of olive oil in a pan; add onions and garlic, and sauté until soft and golden. Stir in tomatoes, parsley and seasoning and cook 5 minutes more.

Heat remaining olive oil in a pan and fry the eggplant flesh for a few minutes, then add to the tomato mixture.

Fry the eggplant halves in the same pan, until the flesh softens, adding more oil if necessary.

Arrange eggplant in a baking dish and spoon on the stuffing. Pour 2 1/2 cups boiling water into the dish, cover and simmer on low heat until the eggplants are cooked, about 1 hour.

This can be served hot or cold.

Imam Bayaldi (Stuffed Eggplant)

This is both a Greek and Turkish dish and is a favorite for a meatless main course. The name means "the holy man fainted" either because the eggplant was so good or the amount of olive oil used!

2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly-ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

Peel eggplants lengthwise, leaving 1-inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped-out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well. Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325 degrees F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

NOTE: This dish does not freeze well.