Before I left for Greece, I cooked a few dishes to post while traveling. Ironically, I made stuffed aubergine, or eggplant. Stuffed eggplant, known as "imam baldi", is a dietary staple in the Greek diet. I completely forgot that I'd cooked this until I was sorting through my images last night. What a wonderful discovery, and fitting, considering that I ordered this dish for dinner right here in Plakias!
Ingredients:
Erica a graphic designer and artist who enjoys getting her hands dirty. A Cajun girl at heart, she followed her Mr. to the snowy North. She writes about her wintry adventures, DIY endeavors and handmade attempts.
1 Eggplant, cut length wise
4 new potatoes
2 Tomatoes
2 Portobello mushroom tops
Bunch of spinach
Olive oil
Salt and pepper
Onion
Garlic
Basil, Oregano & Thyme, dried or fresh
Cheese, for topping, suggestions: Feta or Parmesean
Directions:
Preheat oven to 350 degrees. Remove inside of eggplant, leaving half an inch inside the skin. Lightly coat eggplant shells in olive oil, place in baking dish and bake for 15 minutes. Chop onion and garlic and sautee in olive oil. Chop removed eggplant pieces, potatoes, tomatoes, and mushroom tops and sautee in olive oil until tender. Add herbs. Add spinach last and cook until tender. Fill eggplant shells with mixture. Top with cheese. Bake for 10 minutes. Add more cheese and sprinkle lightly with herbs. Enjoy!
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