Imam Bayildi (Roasted stuffed eggplant)

Imam bayildi is a pretty stock Turkish dish and I felt like something different. Luckily, eggplant, tomatoes, and peppers are in season, so I thought why not make some nice roasted stuffed eggplant. The green peppers I used looked like jalapenos (they weren't), not the usual green peppers, but I suppose those would work just fine too. The roasted walnuts add a nice touch of smoky flavor.



Makes 4 slices of eggplant

Ingredients:

1 small to medium bag of walnuts
2 large eggplants, top stem part removed
Butter, just a tad (optional)
Olive oil, for cooking
Garlic, 2 large cloves
1/2 onion
Tomato, chopped up. About 2 big ones
Chili powder, or paprika, about 2 teaspoons
Small green peppers, seeded and diced up, about 8 to 10
Shiso leaves, sliced up into small bits. 1/4 cups' worth. Or you can use fresh parsley/cilantro, etc.
Pepper, to taste
Dried spices such a oregano and basil etc. To taste
Shredded cheese (optional) for topping

Chop up the walnuts into tiny pieces. Place in a large non-stick fry pan and roast them. Don't turn the heat up too high, and be sure to move them around constantly. Let them roast for about 5 minutes and become really fragrant. Be sure not to burn them. Set aside.

Pour some olive oil in the fry pan, heat, and fry garlic and onions until the onions are semi-translucent. Add the tomatoes and the chili powder or paprika and cook for about 5 to 7 minutes, mixing constantly and letting the mixture boil a bit. Add the walnuts, the peppers, and the shiso leaves (or parsley). Mix well, add pepper and dried herbs. Cook for about another 3 minutes. Pour mixture into a bowl and set aside, but don't wipe the pan.

Cut the eggplants in half lengthwise (for a total of 4 pieces). Place on same pan and roast on medium to low heat. Flip occasionally and be sure to roast both sides well. They are ready when the centers are less hard and spongy and more mushy. Remove and place on plate. Use a knife to slice the eggplant insides (not the purple skin) lengthwise.

Place a bit of butter in the eggplant center, and top with the tomato walnut mixture. Press the mixture down lightly with a fork into the eggplant. Wrap the eggplant slices in foil (usually 2 slices per foil packet) and place in your fish roaster/griller for about 5 minutes on medium heat. You don't necessarily have to put it in the grill, but this just helps the flavors mesh better.

Open the foil packets, carefully remove the roasted eggplant and place on a plate. Top with cheese (optional). Serve, you may need a knife to cut up the skin perhaps. Enjoy!