Imam Baildi Aka Stuffed Eggplant (Aubergine)

Recipe by Mysterygirl
READY IN: 1hr 10mins




  • Preheat oven to 350°.
  • Cut ends off the eggplants/aubergines.
  • Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through.
  • In a skillet, heat 4 tablespoons of olive oil over a medium heat.
  • Fry the eggplant gently.
  • If needed, you can add some more oil in the frying pan.
  • Remove the eggplant from the skillet and place in an 8"x8" baking dish.
  • Sprinkle with salt and pepper.
  • Add the remainder of the olive oil to the same skillet.
  • Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic.
  • You want the vegetables soft.
  • Add the fresh tomatoes and half a cupful of water to the skillet.
  • Add the oregano, sugar, more salt and pepper.
  • Simmer covered, for 15 minutes.
  • Remove stuffing from heat.
  • Fill the eggplants with this stuffing.
  • They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous.
  • Bake for 4O minutes; basting them at least once.