Imam Baldi

The name translates roughly to “the imam fainted," supposedly because the dish was so good it overwhelmed him. This version uses slender Japanese eggplants halved and hollowed out, then stuffed with a sauteed filling of their own scooped-out flesh mixed with ripe tomatoes, onions, garlic, basil, and oregano.

Pre-baking the eggplant shells face-down for 15 minutes softens them just enough to become tender without collapsing. Meanwhile, the filling cooks in a skillet where onions go low and slow for a full 10 minutes, getting sweet and translucent without browning. Adding the chopped eggplant insides and tomatoes lets everything simmer down into a thick, savory stuffing.

Japanese eggplants work particularly well here because they’re thinner-skinned, less bitter, and have fewer seeds than the larger globe variety. They also hold their shape as boats better during the final 30-minute bake. The finished dish is naturally vegan and incredibly light, with olive oil providing the only fat.

Kitchen Tips

• Don’t skip the pre-bake. Raw eggplant shells stay tough and chewy even after the stuffed bake
• Stir the onions frequently during sauteing to prevent browning. You want them sweet and soft, not caramelized
• Use ripe, in-season tomatoes for the filling. Out-of-season tomatoes lack the acidity and sweetness this dish needs
• Let it cool for a few minutes before serving. The filling is very hot and the flavors settle as it rests

Variations

• Add crumbled feta on top during the last 10 minutes of baking for a salty, tangy finish
• Stir pine nuts and currants into the filling for a more traditional Turkish version
• Drizzle with good olive oil and a squeeze of lemon juice right before serving