Imam Bayildi

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Peel alternating lengthwise strips from each eggplant, leaving some skin intact. Cut a deep lengthwise pocket in each without cutting through the bottom, place them in the baking dish, brush with 4 tbsp (60 ml) olive oil, and season with ⅜ tsp (2 gr) salt.

   Ingredients used: 4.0 piece Eggplant, 60.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board, pastry brush

3. Step 3

   Bake until the eggplants begin to soften and their pockets open easily.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven

4. Step 4

   Meanwhile, heat the remaining ½ cup (120 ml) olive oil in the skillet over medium heat. Add the onions and cook, stirring occasionally, until very soft but not browned.

   Timer: 12 min (fixed)

   Ingredients used: 120.0 ml Olive Oil, 450.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the tomatoes, sugar, remaining ⅝ tsp (4 gr) salt, and black pepper. Cook over medium heat until the tomatoes soften and the filling becomes thick but still juicy.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Salt, 5.0 gr Sugar, 500.0 gr Tomato

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat and stir in the parsley and lemon juice.

   Ingredients used: 20.0 gr Flat-Leaf Parsley, 30.0 ml Lemon Juice

   Cookware: large skillet, wooden spoon

8. Step 8

   Open the softened eggplant pockets and fill them with the onion-tomato mixture. Pour the water into the baking dish around the eggplants, then bake at 190°C until completely tender and lightly browned.

   Timer: 35 min (fixed)

   Ingredients used: 120.0 ml Water

   Cookware: baking dish, oven

9. Step 9

   Let the eggplants rest before serving warm, or cool completely and serve at room temperature.

   Timer: 20 min (fixed)

   Cookware: baking dish