Stuffed Eggplant (Imam Bayildi)
Why This Recipe Works
Our first step in developing this Mediterranean stuffed eggplant recipe was selecting Italian eggplant as the best variety for stuffing—one half made a perfect side-dish portion, and two halves were ideal as a main dish. Next, we worked on the best way to cook the eggplant before stuffing, cutting the eggplants in half before cooking and baking them on a preheated baking sheet covered with foil until tender, in just under an hour. We chose to stuff our eggplants with a mixture of sautéed onion, garlic, and tomatoes combined with pecorino cheese and pine nuts for a nice blend of tastes and textures.