Imam Bayildi Stuffed Eggplant

Wash and trim the eggplants. Make 3-4 deep slits lengthwise on each eggplant, leaving the stem intact and not cutting all the way through. Soak them in salted water for 20-30 minutes to remove bitterness, then pat dry thoroughly.

Heat about 3/4 cup of olive oil in a large pan over medium-high heat. Fry the eggplants in batches until golden brown and softened on all sides, about 5-7 minutes per batch. Remove and place on paper towels to drain excess oil.

In the same pan, carefully discard most of the oil, leaving about 2 tablespoons. Add the finely chopped onions and sauté over medium heat until very soft and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, chopped parsley, chopped dill, sugar, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly.

Carefully open the slits on each fried eggplant and generously fill them with the prepared tomato and onion mixture. Arrange the stuffed eggplants snugly in a baking dish.

Pour the remaining hot water and 1/4 cup of fresh olive oil around the eggplants in the baking dish. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the eggplants are very tender and the flavors have melded.

Remove the foil and bake for another 5-10 minutes if you prefer a slightly caramelized top. Let the Imam Bayildi cool to room temperature before serving. Garnish with fresh parsley and lemon wedges for an authentic touch.