Imam Bayildi

Ingredients

Eggplants

2 medium-sized

Olive oil

1/2 cup

Onions

2, finely chopped

Garlic

4 cloves, minced

Tomatoes

2 large, finely chopped

Sugar

1 teaspoon

Lemon juice

1 tablespoon

Parsley

1/2 cup, finely chopped

Salt and pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise. Carefully scoop out the centers, leaving about a 1/2 inch thick border of flesh in the skin. Chop the scooped-out eggplant flesh and set aside.
3. In a large skillet, warm half of the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they turn soft and translucent.
4. To the skillet, add the chopped tomatoes, sugar, lemon juice, half of the chopped parsley, and the reserved chopped eggplant flesh. Mix well and let the mixture simmer until it thickens and the eggplant turns soft. Season it with salt and pepper.
5. Spoon the vegetable mixture into the hollowed-out eggplant shells, filling them up to the brim. Arrange the stuffed eggplants in a baking dish.
6. Drizzle the remaining olive oil over the stuffed eggplants.
7. Bake for 40-50 minutes, until the eggplants are tender and their tops have a slight golden-brown hue.
8. Garnish with the remaining chopped parsley before serving. Enjoy this delectable dish straight out of the oven for a warm, satisfying meal.