Stuffed Eggplant (Imam Bayildi)

Name: Stuffed Eggplant (Imam Bayildi)
Yield: Serves 4 as an main course, or 8 as a side dish
Ingredients: 4 , Italian eggplant (about 10 ounces each), halved lengthwise; 1/4 cup, olive oil; , Salt and ground black pepper; 1 , medium onion, minced; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 2 teaspoons, minced fresh oregano leaves, or 1/2 teaspoon dried; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper; 1 pound, plum tomatoes (3 to 4 tomatoes), cored, seeded, and chopped medium; 2 ounces, Pecorino Romano, grated (about 1 cup); 1/4 cup, pine nuts, toasted (see illustration below); 1 tablespoon, red wine vinegar; 2 tablespoons, minced fresh parsley leaves

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Side Dishes

Vegetables

Recipes for this Mediterranean classic often require a lot of work for little reward. But when made right, stuffed eggplant showcases silky-textured eggplant and a filling that brims with flavor, making the dish a wonderful vegetarian main course or a thoughtful side dish that pairs well with meats, poultry, or fish.

SERVES4 as an main course, or 8 as a side dish

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 ...

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