İmam Bayıldı

Ingredients

• 6 small Italian eggplants
• 2 tsp kosher salt, divided
• 2/3 cup olive oil, divided
• 3 yellow onions, halved and thinly sliced
• 6 cloves garlic, sliced
• 2 green Italian frying peppers, chopped
• 1 lb ripe tomatoes, peeled and diced
• 1 tsp sugar
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup hot water
• 1 tbsp fresh lemon juice

Method

1. Peel the eggplants in lengthwise stripes, cut a deep slit down each one without cutting through the ends, sprinkle with 1 tsp salt and let sit 20 minutes. Rinse and pat dry.
2. Fry the eggplants in 1/3 cup oil over medium heat, turning, until soft and browned, about 10 minutes, then set them slit side up in a baking dish.
3. In the same pan, cook the onions in the remaining oil over medium-low heat until very soft and sweet, about 15 minutes, then add the garlic and peppers for 3 minutes.
4. Stir in the tomatoes, sugar and remaining salt and cook 5 minutes, then take off the heat and stir in the parsley.
5. Heat the oven to 350°F. Open each slit and pack in the filling, spooning any extra on top.
6. Pour the hot water and lemon juice around the eggplants, cover with foil and bake until very tender, about 40 minutes.
7. Cool to room temperature before serving, the traditional way to eat it.

Notes