Imam Bayildi

Method

1. 01

   Prepare the eggplants by trimming only the rough end of the stems, then peel lengthwise strips so some skin remains. Keep medium eggplants whole and cut one deep lengthwise slit in each, or halve large eggplants lengthwise and score the cut side. Sprinkle with 1 teaspoon salt and let stand while the oven heats to 200°C.

   ⏱ 15 min
2. 02

   Pat the eggplants dry, place them in a baking dish, and brush with about 2 tablespoons of the olive oil. Roast at 200 C until they start to soften and the slit or scored center opens easily, turning once if whole.

   ⏱ 25 min
3. 03

   Meanwhile, warm another 3 tablespoons olive oil in a wide pan over medium-low heat. Add the onions and cook until soft and sweet but not browned. Stir in the garlic and mild green pepper, then cook briefly until fragrant.

   ⏱ 10 min
4. 04

   Add 4 diced tomatoes, 1 tablespoon tomato paste, 1 teaspoon sugar, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the tomatoes collapse into a loose, glossy filling and most excess liquid has reduced. Stir in most of the parsley, saving a little for serving.

   ⏱ 12 min
5. 05

   Lower the oven to 180 C. Gently open each softened eggplant and spoon the onion-tomato filling into the center, keeping the eggplants intact as much as possible. Drizzle the remaining olive oil over the stuffed eggplants.

   
6. 06

   Pour 200 ml hot water around, not over, the eggplants. Cover the dish loosely with foil and bake at 180 C until the eggplants are fully tender, glossy, and settled into the olive-oil sauce. Uncover for the last few minutes if the pan juices look watery.

   ⏱ 30 min
7. 07

   Let the dish rest in its pan juices until warm or room temperature. Spoon a little sauce back over each eggplant, scatter with the reserved parsley, and serve with bread, rice, or a simple salad.

   ⏱ 20 min