Turkish Stuffed Eggplant (Imam Bayildi)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity for the filling. Set aside the scooped flesh.

3. 3

   Heat half of the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they are soft and translucent.

4. 4

   Add the chopped garlic and continue to sauté for another minute.

5. 5

   Chop the reserved eggplant flesh and add it to the pan along with the chopped tomatoes. Cook until the mixture is soft and well combined.

6. 6

   Stir in the sugar, salt, black pepper, and red pepper flakes. Cook for another 2-3 minutes.

7. 7

   Remove the pan from heat and stir in the chopped parsley.

8. 8

   Place the eggplant halves in a baking dish and fill them with the vegetable mixture.

9. 9

   Drizzle the remaining olive oil over the stuffed eggplants.