Imam Bayıldı - Eggplant stuffed with onions, garlic, and tomatoes.

Ingredients:

• 2 large eggplants
• 2 onions, thinly sliced
• 4 cloves garlic, minced
• 4 tomatoes, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper, to taste
• 1/2 cup olive oil
• Fresh herbs for garnish (such as parsley or mint)

Directions:

1. Prepare the Eggplants:

   • Cut the eggplants in half lengthwise. Using a spoon, hollow out the centers to create a boat shape, leaving about a half-inch of flesh along the skins. Sprinkle the insides with salt and set aside for 30 minutes to draw out bitterness. Rinse and pat dry.

2. Make the Filling:

   • Heat half of the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until they are soft and golden. Add the tomatoes, parsley, sugar, cinnamon, allspice, salt, and pepper. Cook until the mixture is thickened, about 10 minutes.

3. Stuff the Eggplants:

   • Fill the hollowed-out eggplants with the onion and tomato mixture. Place them in a baking dish.

4. Bake the Dish:

   • Drizzle the remaining olive oil over the stuffed eggplants. Add a small amount of water to the bottom of the dish to prevent sticking. Cover with foil and bake in a preheated 375°F (190°C) oven for 45 minutes. Uncover and bake for another 15 minutes, or until the eggplants are very tender.

5. Serve:

   • Let cool slightly before serving. Garnish with fresh herbs.