Turkish Stuffed Eggplant (Imam Bayildi)

Name: Turkish Stuffed Eggplant (Imam Bayildi)
Ingredients: 1⁄2 cup extra-virgin olive oil; 4 small eggplant (about 1 lb. 12 oz.); Kosher salt; 2 cups minced leek (about 1 medium, rinsed, dark green leaves removed); 1 cup diced green bell pepper (about 1 medium, stem, seeds, and pith removed); 1⁄2 cup minced cauliflower; 4 minced garlic cloves; 3 1⁄2 cups grated Roma tomato, excess liquid drained (about 2 lb. or 13 medium tomatoes); 1⁄2 cup minced parsley; 2 tbsp. minced fresh oregano; 1 1⁄2 tbsp. maras pepper; 1 cup crumbled feta or shanklish cheese (5 oz.)

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A versatile icon of Turkish cooking: swap out your own vegetable filling, but be sure to use plenty of olive oil.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1⁄2 cup extra-virgin olive oil
4 small eggplant (about 1 lb. 12 oz.)
Kosher salt
2 cups minced leek (about 1 medium, rinsed, dark green leaves removed)
1 cup diced green bell pepper (about 1 medium, stem, seeds, and pith removed)
1⁄2 cup minced cauliflower
4 minced garlic cloves
3 1⁄2 cups grated Roma tomato, excess liquid drained (about 2 lb. or 13 medium tomatoes)
1⁄2 cup minced parsley
2 tbsp. minced fresh oregano
1 1⁄2 tbsp. maras pepper
1 cup crumbled feta or shanklish cheese (5 oz.)