Imam Bayildi

🔥 Prep

• Wash the 4 eggplants, pat dry, slice each lengthwise into halves, and scoop out a portion of the flesh leaving a 1‑cm border; reserve the scooped flesh.
• Peel and finely chop the 3 onions.
• Peel and mince the 4 garlic cloves.
• Core and dice the 3 tomatoes into small cubes.
• Measure out 0.5 cup (120 ml) olive oil, 1 tsp sugar, and 1 tsp salt; keep them ready.

🔥 Cook

• 1. Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering, then add the scooped eggplant flesh and sauté for 5 minutes until lightly softened; set aside.
• 2. In the same skillet, add the remaining olive oil (about 3 tbsp) and heat over medium heat; add the chopped onions and cook, stirring occasionally, for 8 minutes until translucent and beginning to caramelize.
• 3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn.
• 4. Add the diced tomatoes, sugar, and salt to the skillet; increase heat to medium‑high and cook for 6‑8 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate at the edges.
• 5. Return the sautéed eggplant flesh to the tomato‑onion mixture, mix well, and cook for another 2 minutes over medium heat to combine flavors.
• 6. Pre‑heat the oven to 180 °C (350 °F); arrange the eggplant halves, skin side down, in a baking dish.
• 7. Spoon the tomato‑onion mixture generously into each eggplant half, pressing gently to fill the cavity.
• 8. Drizzle the remaining olive oil over the stuffed eggplants, cover the dish with foil, and bake in the pre‑heated oven for 30 minutes until the eggplant is tender.
• 9. Remove the foil, switch to broil (or grill) on high for 3‑4 minutes to lightly brown the top, watching closely to avoid burning.
• 10. Let the dish rest for 5 minutes before serving.

🔥 Serve

• Transfer the Imam Bayildi to a serving platter, garnish with a drizzle of extra‑virgin olive oil and a sprinkle of fresh chopped parsley if desired.
• Serve warm or at room temperature alongside crusty Turkish bread, pilaf rice, or a simple yogurt‑cucumber salad.