Stuffed Eggplants

Discover the flavorful world of Albanian cuisine with this traditional recipe for Imam Bajalldi, a delightful dish of stuffed eggplants filled with caramelized onions and tomatoes. Perfect for a hearty vegetarian meal, this recipe combines simple ingredients into a symphony of taste that's sure to impress.

Ingredients

🍆 4 medium eggplants
🧅 4-5 large onions
🧄 4 garlic cloves
🍅 4 ripe tomatoes
🌿 1 bunch fresh parsley
🍚 1 teaspoon sugar
🧂 Salt
🌶️ Black pepper
🫒 ½ cup olive oil, Filippo Berio
🍋 Lemon juice

Instructions

1- Prepare the Eggplants:

• Partially peel the eggplants in vertical strips and make a slit down the middle without cutting all the way through.
• Sprinkle with salt and soak in salted water for 30 minutes to remove bitterness.
• Rinse the eggplants thoroughly to remove excess salt.

2- Fry the Eggplants:

• In a pan, heat enough olive oil to shallow fry the eggplants.
• Lightly fry the eggplants until they soften and develop a golden color.
• Transfer the fried eggplants to a baking dish.

3- Prepare the Onion and Tomato Filling:

• In a skillet, gently cook the onions and garlic over low heat until soft and caramelized, about 15-20 minutes.
• Add tomatoes, sugar, salt, and pepper to the onions, letting the mixture simmer for about 10 minutes or until the liquid has evaporated.
• Stir in the chopped parsley.

4- Stuff the Eggplants:

• Fill the center slits of the eggplants with the onion and tomato mixture.
• Drizzle a bit of olive oil and a splash of water over the stuffed eggplants in the baking dish.

5- Bake:

• Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (356°F) for 40-45 minutes.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: Approximately 250 per serving
Proteins: 4g
Fats: 18g
Carbohydrates: 22g
Equipment:

• 🍽️ Baking dish, Pyrex
• 🔪 Knife
• 🥣 Large skillet, T-fal
• 🔪 Chopping board
• 🥄 Spoon

Cooking Tips

• Ensure the eggplants are soft before stuffing, as this will allow them to absorb more flavors.
• Let the filling cool slightly before stuffing the eggplants to handle them easily.
• If you prefer a tangy kick, add a splash of lemon juice just before serving.

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Imam Bajalldi

Posted by Waivio guest: @waivio_hivecooking