İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)

Step 1 of 6Slit 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.