İmam Bayıldı (Turkish Stuffed Eggplant)

Wash the eggplants and peel the skin in vertical stripes (zebra pattern).

Soak them in salted water for 15 minutes to remove bitterness.

Pat the eggplants dry and make a deep lengthwise slit down the center of each eggplant, leaving both ends intact.

Heat 2 tablespoons of olive oil in a pan, place the eggplants, cover, and steam-cook on low heat for 10 minutes, turning occasionally.

In another pan, heat 2 tablespoons of oil.

Sauté sliced onions and garlic until brown. Add chopped tomatoes, sugar, and salt, cook for 5 minutes, then stir in parsley.

Gently open the slit of the cooked eggplants to make space, and stuff them generously with the prepared onion and tomato mixture.

Place the stuffed eggplants in a deep pan.

Pour in the remaining olive oil and 100 ml of water. Cover and simmer on very low heat for 30 minutes.

Turn off the heat and let the dish cool briefly.

Transfer it to a sealed container and refrigerate within 2 hours, then serve well chilled.