İmam Bayıldı

Ingredients

Check you have the quantities below.

• 4 medium eggplants
• 1/3 cup olive oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 3 medium tomatoes, chopped
• 1 green pepper, chopped
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 tbsp parsley, chopped

Let’s make it

1. Heat the oven to 200 C / 400 F. Halve the eggplants lengthwise and score the flesh; brush with a little oil and bake cut-side up for 25 minutes.
2. Cook onions in the remaining olive oil for 10 minutes until soft, then add garlic, tomatoes, pepper, salt, sugar, and black pepper and cook 10 minutes more.
3. Place the eggplants in a baking dish, spoon the onion mixture over them, and cover loosely with foil.
4. Bake for 15 minutes more until very tender.
5. Cool slightly and finish with parsley before serving.