Imam Bayildi

Ingredients

Instructions

0 of 6 steps complete

1. 1Preheat oven to 400°F (200°C). Peel alternating lengthwise strips from the eggplants, leaving stems attached. Cut a lengthwise slit in each without cutting through the bottom.
2. 2Brush eggplants with 3 tablespoons oil and sprinkle with ¼ teaspoon salt. Roast on a baking sheet for 25–30 minutes until softened enough to open gently. Reduce oven to 350°F (175°C).
3. 3Meanwhile, heat 2 tablespoons oil in a skillet over medium-low heat. Cook onions for 12–15 minutes until very soft, then stir in garlic for 2 minutes.
4. 4Add tomatoes, tomato paste, sugar, remaining salt and pepper. Simmer for 8–10 minutes until thickened. Stir in half the parsley.
5. 5Set eggplants in a snug baking dish, open their slits gently and spoon in the filling. Mix water, lemon juice and remaining tablespoon oil and pour around them.
6. 6Cover and bake for 25–30 minutes until eggplants are completely tender. Rest for 15 minutes, then scatter with remaining parsley. Serve warm or let cool briefly; refrigerate within 2 hours for up to 3–4 days.