Imam Bayildi Stuffed Eggplant

Wash eggplants and cut off the stems. Peel them in stripes, leaving some skin on (zebra style). Slice them lengthwise in half. Score the flesh deeply with a knife without piercing the skin. Sprinkle generously with salt and let them sit for 30 minutes to draw out bitterness. Pat dry thoroughly with paper towels.

Heat about 1/4 cup of olive oil in a large pan over medium-high heat. Fry the eggplant halves, flesh side down first, until golden brown and softened, about 3-4 minutes per side. You may need to do this in batches. Remove and place on paper towels to drain excess oil.

In the same pan, add a little more olive oil if needed. Sauté the chopped onions 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, mint (if using), sugar, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly.

Preheat oven to 180°C (350°F). Gently open the scored eggplant halves and spoon the filling generously into each cavity. Arrange the stuffed eggplants in a baking dish.

Pour 1/2 cup of hot water around the eggplants in the baking dish. Cover the dish with foil or a lid and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the eggplants are very tender and the filling is bubbly and slightly caramelized.

Garnish with extra fresh parsley or a slice of lemon. Serve Imam Bayildi warm or at room temperature, often with a dollop of plain yogurt or a side of crusty bread for a complete meal.