İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)

Method

1. 1
   • eggplant4
   • salt2 tsp
   • water1½ dl

   Slit and salt the eggplants — Peel the eggplants in stripes so alternating bands of skin remain, then cut one deep slit lengthways in each, stopping short of the stem and the base so they stay in one piece. Rub the cuts with 1 teaspoon of the salt, sink the eggplants in a bowl of cold salted water and leave for 30 minutes to draw out the bitterness.

   ⏱30 min
2. 2
   • eggplant4
   • olive oil1½ dl

   Fry the eggplants soft — Drain and pat the eggplants bone dry. Heat 4 tablespoons of the olive oil in a wide frying pan and fry them over medium heat for 8-10 minutes, turning, until the skin blisters and the flesh yields easily when pressed. Lay them slit side up in a baking dish just big enough to hold them snugly.

3. 3
   • salt2 tsp
   • olive oil1½ dl
   • onion3
   • garlic8
   • green bell pepper1
   • tomato4
   • fresh parsley4 tbsp
   • black pepper½ tsp

   Cook the onion and pepper filling — Pour the remaining olive oil into the same pan, add the onion and green pepper and cook over low heat for 15 minutes, stirring often, until completely soft and sweet with no colour at all. Stir in the garlic and diced tomatoes and cook 5 minutes more, then take the pan off the heat and fold through three-quarters of the parsley, half a teaspoon of salt and the black pepper.

   ⏱15 min
4. 4
   • eggplant4
   • tomato4

   Stuff and cap with tomato — Open each eggplant into a wide pocket using two forks and pack the filling in, heaping it well above the rim — they should look overstuffed, because the flesh sinks as it bakes. Cap each one with a slice of tomato.

5. 5
   • eggplant4
   • salt2 tsp
   • white sugar1 tsp
   • lemon juice2 tbsp
   • water1½ dl

   Braise in the oven — Whisk the sugar and lemon juice into the warm water with a pinch of salt and pour it around, not over, the eggplants. Bake at 180 °C for 45 minutes, basting twice with the pan juices, until the eggplants collapse at the touch of a spoon and the liquid has reduced to a glossy, oily syrup.

   ⏱45 min
6. 6
   • fresh parsley4 tbsp
   • lemon juice2 tbsp

   Cool before serving — Let them cool in the dish for at least 30 minutes — this is a dish eaten warm or at room temperature, never straight from the oven, and it is better still the next day. Spoon the pan juices back over and scatter with the remaining parsley.

   ⏱30 min