Imam Bayildi

1. 1

   Preheat the oven to 375F.

2. 2

   Heat half the oil in a large skillet over medium-high heat.

3. 3

   Add the eggplants and brown on all sides, adjusting the heat and turning as necessary; drain on paper towels.

4. 4

   Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.

5. 5

   Add the remaining oil to the skillet and turn the heat to medium-low; cook the onions and garlic, stirring occasionally, until very soft and fragrant, about 10 minutes.

6. 6

   Add the tomatoes and cook until softened, about 5 minutes more, then stir in the parsley, sugar, and salt and pepper.

7. 7

   Remove from the heat.

8. 8

   Stuff the onion-tomato mixture into the slits in the eggplants.

9. 9

   Pour any remaining pan juices and 3 tablespoons water over the eggplants, cover loosely with foil, and bake for 30 minutes.

10. 10

    Remove from the oven, cool to room temperature, squeeze the lemon juice on top, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.