Stuffed Eggplants

Name: Stuffed Eggplants
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 cup diced tomato, peeled and seeded; salt and freshly ground black pepper; salt and freshly ground black pepper; virgin olive oil; 1 teaspoon ground coriander seeds; 1 teaspoon ground cardamom seeds; 2 bay leaves; ⅓ cup chopped fresh parsley; 340 mL (11 fl oz) virgin olive oil; ½ cup diced onion; 3 garlic cloves, crushed; 1 teaspoon fresh thyme leaves; 2 x 500 g (1 lb) eggplants (aubergines); 2 x 500 g (1 lb) eggplants (aubergines); salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

I have always liked the original name for this Middle Eastern dish, Imam Bayeldi, which means ‘The Imam swooned’. The dish was named this because of the high cost of the olive oil!

Ingredients

2 x 500 g (1 lb) eggplants (aubergines)
salt

Oceania
Middle East
Australia
Side dish
Gluten-free
Vegan

Method

Cut the eggplants (aubergines) in half lengthwise and scoop the flesh in one piece from the centre, leaving the skin with 1 cm (⅓ in.) of flesh remaining. Sprinkle the interior with salt and leave cut side down on a paper towel (absorbent kitchen paper). Dice the scooped flesh and sprinkle with salt, leave for 30 minutes, then press the moisture from the flesh. Rinse under cold running water.</