Back to 4 servings 4 medium eggplants 2 tbsp olive oil 4 tbsp olive oil 1 large onion, chopped or thinly sliced 0.25 cup green peppers, diced 3 large tomatoes, peeled and diced 3 clove garlic, chopped 0.5 tsp sugar 1 tsp salt 0.5 tsp black pepper 2 tbsp fresh mint, chopped 2 tbsp parsley, chopped 1 cup water 2 tbsp tomato paste
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1 Step 1: Preheat the oven to 400°F (200°C).2 Step 2: Peel the eggplants in stripes (like a zebra), leaving the stems on.3 Step 3: Prick each eggplant a few times with a fork and place them on a baking rack.4 Step 4: Brush them generously with olive oil.5 Step 5: Bake for about 30 minutes, or until tender.6 Step 6: Heat olive oil in a pan. Sauté the chopped onion until translucent.7 Step 7: Add the green peppers and cook for a few minutes.8 Step 8: Stir in the tomatoes, garlic, sugar, salt, and black pepper. Cook for another 5 minutes.9 Step 9: Remove from heat and stir in the chopped mint and parsley.10 Step 10: Cut a slit lengthwise in each roasted eggplant, without slicing all the way through.11 Step 11: Use a spoon to gently open them and create a boat shape.12 Step 12: Fill each eggplant with the tomato mixture and place them in a baking dish.13 Step 13: In a small bowl, mix the water and tomato paste until smooth.14 Step 14: Pour the sauce over the stuffed eggplants.15 Step 15: Bake for 30-35 minutes, until the sauce is bubbling and the eggplants are fully tender.16 Step 16: Let cool to room temperature and optionally serve with a drizzle of extra virgin olive oil.getsaucepan.com/r/eaf0c15e-4148-4d84-bb71-2f7fcf65bc70 · Original: https://www.giverecipe.com/imam-bayildi/
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