Back to 4 servings Main dish large (and slim, if possible) eggplants/aubergines large onion, halved and finely sliced tomatoes, finely chopped garlic cloves, finely chopped bunch of flat leaf parsley, finely chopped olive oil lemon sugar dried mint salt and black ground pepper light olive oil (or canola oil) wedges of lemon
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1 Step 1: Using a vegetable peeler, peel the aubergines lengthways in zebra stripes.2 Step 2: Cut the eggplants / aubergines in half lengthways.3 Step 3: In each half of eggplant, cut a deep split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end.4 Step 4: Sprinkle salt over the eggplants and leave for about 10-15 minutes to leach out the moisture and bitter juices of eggplants.5 Step 5: Thoroughly drain and pat dry the eggplants with paper towel to get rid of this moisture.6 Step 6: Heat about 1cm/1/2in light olive oil or canola oil in a deep sided pan.7 Step 7: Place the eggplants in the oil and shallow fry quickly on both sides until they are softened and have a light brown color, for about 3-5 minutes.8 Step 8: Place paper towel on a tray and transfer these eggplants there; the paper towel will absorb the excess olive oil.9 Step 9: Stir in the sliced onions and garlic in a bowl, add 2 tablespoons of olive oil, dried mint, salt and ground black pepper to taste.10 Step 10: Knead this mixture with your hands for the dried mint and seasoning to blend well.11 Step 11: Stir in the tomatoes and parsley to the mixture and combine well.12 Step 12: Lift the eggplants to a chopping board and open up the split in the middle to create pockets.13 Step 13: Spoon the mixture into these eggplant pockets, packing it in tightly so that all of the filling is used up.14 Step 14: Place the stuffed eggplants side by side in a wide, heavy pan.15 Step 15: Mix the remaining olive oil with ½ cup water, lemon juice and sugar and pour it over the eggplants.16 Step 16: Cover the pan with a lid and place over a medium heat to get the oil hot and create some steam.17 Step 17: Once the cooking liquid is hot, cook the eggplants for about 45-50 minutes.18 Step 18: Leave the eggplants to cool and rest in the pan for the flavors to settle.19 Step 19: Carefully transfer them to a serving dish and spoon the oil from the pan over the eggplants.20 Step 20: Serve at room temperature or cold, with a wedge of lemon aside and extra garnish of parsley over them.getsaucepan.com/r/c8227df7-94e5-4183-a1cc-90f8dfa4c2ff · Original: https://ozlemsturkishtable.com/2013/07/a-turkish-classic-eggplants-stuffed-with-onion-garlic-and-tomatoes-in-olive-oil-imam-bayildi/
