İmam Bayıldı

1. Peel the eggplants in lengthwise stripes to leave alternating bands of skin, then soak them whole in well-salted water for 20 minutes to draw out any bitterness and stop them from drinking up too much oil later.
2. Pat the eggplants thoroughly dry and fry them in a little of the olive oil over medium heat, turning often, until the flesh softens and browns all over, then lift them out and let them cool just enough to handle.
3. In the same pan add more olive oil and cook the thinly sliced onions gently for about 10 minutes until soft and golden, then stir in the sliced garlic, chopped tomatoes, tomato paste, sugar, and half the parsley and simmer for 8 minutes into a thick, fragrant filling.
4. Lay each eggplant on its side, slit it open lengthwise without cutting through the ends, and gently press the sides apart to create a deep pocket.
5. Spoon the onion and tomato filling generously into each pocket, mounding any extra over the top, and arrange the eggplants snugly in a single layer in a wide pan.
6. Pour the remaining olive oil, the hot water, and a squeeze of lemon juice around them, season with salt and pepper, cover, and braise over low heat for 35 to 40 minutes until the eggplants are meltingly tender and the liquid has reduced to a glossy sauce.
7. Let them cool to room temperature in the pan so the flavors settle, then finish with the remaining parsley and lemon wedges, as this dish is traditionally served cool rather than hot.

You'll use: Frying pan / skillet · Pan · Saucepan