Ingredients

• 4 eggplant
• 120 mls (0.5 cup) olive oil
• 2 onion
• 4 tomato
• 2 garlic cloves
• 1 green bell pepper
• 60 mls (0.25 cup) parsley
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp sugar
• 2 tbsps lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a small border. Chop the scooped-out flesh and set aside.
3. Heat 1/4 cup of olive oil in a large pan over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté until the vegetables are softened.
4. Add the chopped eggplant flesh to the pan and cook for another 5-7 minutes, until tender.
5. Stir in the tomatoes, parsley, salt, black pepper, and sugar. Cook for 10-15 minutes until the mixture is well combined and slightly thickened. Remove from heat.
6. Fill the hollowed-out eggplant halves with the vegetable mixture. Place them in a baking dish.
7. Drizzle the remaining olive oil and lemon juice over the stuffed eggplants.
8. Cover the baking dish with foil and bake for 30-40 minutes, until the eggplants are tender.
9. Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.
10. Let the dish cool slightly before serving. Enjoy your Stuffed Eggplant (Imam Bayildi)!

Notes

• A classic Turkish dish that is known for its rich flavors.
• Best served warm or at room temperature.