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.

10. 10

    Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes, or until the eggplants are tender.

11. 11

    Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

12. 12

    Serve warm or at room temperature, garnished with additional parsley if desired.