Imam Bayildi — Turkish Olive-Oil Stuffed Eggplant

Method

1. 01

   Salt and soften the eggplants

   Trim stems without removing them. Score one long shallow slit in each eggplant, sprinkle cut surfaces with 2 g salt and rest 15 minutes. Pat dry, then sear in 30 ml olive oil until lightly browned and pliable; set aside.

   

2. 02

   Cook the onion filling slowly

   Add 30 ml olive oil to the skillet and cook onions over medium-low for 12–15 minutes, stirring often, until soft and glossy but not browned. Add garlic and cook 1 minute.

   

3. 03

   Make the tomato-herb filling

   Stir in diced tomatoes, sugar and 2 g salt. Cook 10–12 minutes until the tomatoes collapse and the pan is no longer watery. Remove from heat and fold in half the parsley.

   

4. 04

   Fill the eggplants

   Use a spoon to gently open each slit into a pocket without cutting through the base. Divide the onion mixture among the eggplants, mounding it lightly; arrange them snugly slit-side up in a lidded pan.

   

5. 05

   Braise until silky

   Drizzle the remaining olive oil over the eggplants and pour water around, not over, the filling. Cover and simmer gently 30–35 minutes until the flesh is very tender but the eggplants hold their shape.

   

6. 06

   Rest and garnish

   Turn off the heat and rest covered 10 minutes so the olive oil and tomato juices settle. Transfer carefully to a platter, spoon the pan juices over, add remaining parsley and lemon, and serve warm or at room temperature.