Eggplant "Imam Baaldi"

Preparation info
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Imam Baaldi isn't a man's name, but Turkish for "The priest has fainted!" According to the ancient legend, when this dish was first served to a certain priest, he passed out from sheer joy.

The dish should be served very cold; so refrigerate for one day before serving.


  • 1 large eggplant
  • 2 tomatoes
  • 1 onion
  • 7


Presoak a clay pot, top and bottom, in water for 15 minutes.

Cut the eggplant in half. Carefully scoop out most of the pulp without damaging the skin, then set the skins aside. Chop the eggplant pulp, tomatoes, and onions and fry the mixture in 3 tablespoons olive oil until tender and the on