İmam Bayıldı – Stuffed Eggplant

Turkish classic where eggplants are stuffed with sweet onion, tomatoes and garlic and baked in olive oil until silky tender. Served cold or at room temperature.

• 4 eggplants
• 2 onions, thinly sliced
• 4 garlic cloves, minced
• 400 g tomatoes, chopped
• 1 bunch parsley, chopped
• 100 ml olive oil
• 1 tsp sugar
• Juice of 1/2 lemon
• Salt and pepper

Method

1. 1
   Halve eggplants lengthwise, partially hollow out and salt. Let drain 20 min, rinse and pat dry.
2. 2
   Sauté onions in olive oil until soft and golden. Add garlic, tomatoes, sugar, salt and pepper; cook 10 min. Stir in parsley and a squeeze of lemon.
3. 3
   Fill eggplant halves with tomato mixture and arrange in a baking dish. Drizzle generously with olive oil.
4. 4
   Cover with foil and bake at 175°C about 45 minutes until completely tender. Serve cold.