Imam Bayildi

Ingredients

• 4small eggplants
• 2onions — sliced
• 4tomatoes
• 4 clovesgarlic
• 120 mlolive oil
• 1 tspsugar
• parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by washing and drying the 4 small eggplants. Cut them in half lengthwise, leaving the stems intact for a traditional presentation. Using a sharp knife, carefully score the flesh in a crisscross pattern, being cautious not to pierce the skin. Sprinkle a generous amount of fine sea salt over the cut sides and set them aside for 20 minutes to draw out excess moisture and bitterness.
2. While the eggplants are resting, peel and thinly slice the 2 onions. Dice the 4 tomatoes into small cubes, and finely chop the 4 cloves of garlic. Set these aside, as they will form the flavorful base of the dish.
3. After 20 minutes, rinse the eggplants under cold water to remove the salt and any drawn-out bitterness. Pat them dry with a clean kitchen towel. Heat 60 ml of olive oil in a large, deep skillet over medium heat. Once the oil is shimmering, place the eggplants cut side down in the pan. Cook until the flesh is golden brown and slightly softened, about 5-7 minutes. Remove the eggplants from the pan and set them aside.
4. In the same skillet, add the remaining 60 ml of olive oil. Add the sliced onions and cook over medium-low heat, stirring occasionally, until they become soft and translucent, about 10 minutes. This slow cooking allows the onions to release their natural sweetness without browning.
5. Add the chopped garlic to the onions and sauté for another 2 minutes until the garlic is fragrant and just beginning to color. Stir in the diced tomatoes and 1 teaspoon of sugar. Cook the mixture gently until the tomatoes break down and the mixture becomes a thick, aromatic sauce, about 10-15 minutes.
6. Return the eggplants to the skillet, nestling them into the tomato-onion mixture with the cut sides facing up. Spoon some of the sauce over each eggplant half. Cover the skillet with a lid and reduce the heat to low. Allow the dish to simmer gently for about 30 minutes, or until the eggplants are fully tender and have absorbed the flavors of the sauce.
7. Once the eggplants are tender, taste the sauce and adjust the seasoning with fine sea salt and black pepper to your liking. The sauce should be rich and slightly sweet, with a balanced seasoning. Transfer the Imam Bayildi to a serving platter, sprinkle with freshly chopped parsley, and serve warm or at room temperature, allowing the flavors to meld beautifully.