Imam Baildi (The Imam Fainted) is a flavorful Persian dish that combines eggplants with a savory filling of ground meat, vegetables, and spices.
Ingredients:
- Eggplants (preferably small)
- Ground meat
- Onion
- Fresh peppers (green and red)
- Tomatoes
- Some hard cheese
- Spices
Preparation: Cut the eggplants in half lengthwise and scoop out the middle to create boat-like shapes. The original recipe calls for frying the halves, but since eggplant absorbs a lot of oil, I briefly boiled them instead. You can also boil them in salted water. Chop the onion and sauté it in oil, then add the ground meat, followed by the chopped peppers and the scooped-out eggplant flesh. Add spices to taste (I recommend curry and chili for an oriental flavor, and I add some homemade parsley, chives, celery, etc. – I like it very spicy). Finally, add chopped tomatoes. Stuff the eggplant boats with this mixture and bake in a greased baking dish. Note: You will have extra filling, which can be eaten as a side dish or a standalone meal. Toward the end of baking, place a slice of cheese on each eggplant piece. Once the cheese melts, the dish is ready.
