İmam Bayıldı (Stuffed Eggplant)

Wash and dry eggplants. Leave the stem on for presentation. Make a deep lengthwise slit in each eggplant from tip to within 2 cm of the stem, cutting three-quarters of the way through — creating a pocket. Rub the interior of the slit generously with fine salt. Place slit-side down in a colander for 30 minutes to draw out excess moisture and any bitterness.

Heat half the olive oil in a wide pan over medium. Add onion slices and a large pinch of salt and the sugar. Cook slowly, stirring every few minutes, for 15 minutes until deeply golden and jammy. Add garlic and cook 3 minutes. Add tomatoes and cook until the mixture is thick, unified, and the oil has separated to the surface — another 8 minutes. Remove from heat and stir in parsley.

Heat remaining olive oil in a wide oven-safe pan or casserole over medium-high. Add eggplants slit-side down and fry for 3–4 minutes until the cut face is golden. Turn carefully and fry the skin side 2–3 minutes. The eggplant should already be beginning to soften. Remove briefly to a board.

Stuff each eggplant generously, opening the slit with fingers and packing in the filling so it mounds above the opening. Arrange stuffed eggplants tightly in a wide, heavy pan or casserole, slit-side up. Pour any remaining filling liquid and the water around (not over) the eggplants. Drizzle the remaining olive oil over the tops. Bring to a gentle simmer, cover, and cook over low heat for 35–45 minutes until the eggplant is completely tender. Cool to room temperature before serving.