Imam Bayildi Stuffed Eggplant

Wash the eggplants. Cut off the stems. Peel the eggplants in stripes, leaving some skin on (zebra style). Make a deep lengthwise slit in each eggplant, being careful not to cut all the way through. Sprinkle liberally with salt and let sit for 20-30 minutes to draw out bitterness. Gently squeeze out excess water and pat dry with paper towels.

Heat about 1/4 cup of olive oil in a large skillet over medium-high heat. Fry the eggplants in batches until golden brown and softened on all sides. Remove and place on a paper towel-lined plate to drain excess oil.

In the same skillet, add a little more olive oil if needed. Sauté the thinly sliced onions over medium heat until they are very soft and translucent, about 10-15 minutes. Add the minced garlic and diced green bell pepper and cook for another 3-5 minutes until fragrant.

Stir in the diced tomatoes, tomato paste, sugar, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly. Remove from heat and stir in the chopped fresh parsley and mint.

Preheat your oven to 180C (350F). Gently open the slit in each fried eggplant and generously spoon the onion-tomato filling into each cavity. Arrange the stuffed eggplants snugly in a baking dish.

Pour 1 cup of hot water into the bottom of the baking dish. Drizzle a little more olive oil over the stuffed eggplants. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the eggplants are very tender and the sauce has reduced.

Let the Imam Bayildi cool down to room temperature before serving, as the flavors develop beautifully. Garnish with extra fresh parsley or mint if desired. It is traditionally served cold or at room temperature, often with a dollop of plain yogurt or a slice of lemon.