Imam Bayildi (Turkish Stuffed Eggplant in Olive Oil)

Method

1. 1Peel the eggplants in alternating lengthwise stripes, leaving a zebra pattern, and salt them well. Rest 20 minutes, then pat completely dry — this draws out bitterness and stops them drinking too much oil.
2. 2Fry the eggplants in a generous amount of the olive oil over medium heat, turning, until softened and browned all over. Lift out and drain. Alternatively roast them at 200°C until collapsing.
3. 3Slice the onions thinly and cook them in the same oil over low heat, without hurrying, until completely soft and sweet, about 15 minutes.
4. 4Add the diced green pepper and cook 5 minutes, then stir in the chopped tomatoes and the sliced garlic — be generous with the garlic, it defines the dish — and cook until thick and jammy.
5. 5Stir in the tomato paste, dried mint, most of the chopped parsley, a pinch of sugar, salt, and pepper, and cook 5 more minutes.
6. 6Sit the eggplants in a baking dish, cut a deep lengthwise slit in each without going through the base, and open them into boats. Pack in the filling generously.
7. 7Pour the remaining olive oil and a splash of water around them, cover, and bake at 180°C for 30–40 minutes until utterly tender. Cool to room temperature, scatter with the rest of the parsley, and serve with lemon.