Imam Bayıldı

Ingredients

• 4 small-medium eggplants (about 1.8kg)
• 3 tbsp salt, for sweating the eggplant
• 120ml olive oil, plus more for the dish
• 2 large onions, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 ripe tomatoes, diced
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 cup chopped flat-leaf parsley
• Salt and black pepper
• 240ml water
• Lemon wedges, to serve

Before you cook

• Cut a deep slit lengthwise down each eggplant, stopping short of the ends, without cutting all the way through.
• Rub the eggplants with 3 tbsp salt, inside the slit and on the skin, and leave them in a colander for 30 minutes.
• Rinse the eggplants under cold water and squeeze each one gently to remove the bitter liquid.
• Peel the eggplants in alternating lengthwise strips, leaving stripes of skin to hold their shape.
• Thinly slice the onions and garlic.
• Dice the tomatoes.

Steps

1. Heat 4 tablespoons of the olive oil in a large skillet over medium heat.
2. Fry the eggplants on all sides for about 8 minutes, until lightly browned, then set them aside.
3. Add the remaining olive oil to the same skillet.
4. Add the onions and cook over low heat for 15 minutes, stirring occasionally, until soft and golden.
5. Stir in the garlic and cook for 1 minute.
6. Add the tomatoes, tomato paste, sugar, 1 teaspoon salt and a good pinch of pepper.
7. Cook the mixture for 5 minutes, stirring, until it thickens slightly.
8. Remove the skillet from the heat and stir in the parsley.
9. Preheat the oven to 180°C (350°F).
10. Arrange the eggplants slit-side up in a baking dish just large enough to hold them snugly.
11. Spoon the onion and tomato filling into the slit of each eggplant, pressing some on top.
12. Pour the water around the eggplants in the dish.
13. Drizzle 2 more tablespoons of olive oil over the top.
14. Cover the dish tightly with foil.
15. Bake for 45 minutes, until the eggplants are completely tender.
16. Remove the foil and let the eggplants cool in the dish to room temperature.
17. Serve at room temperature with lemon wedges.