Dairy-Free Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 large Eggplants
• 0.5 cup Olive Oil
• 2 medium Onions
• 4 cloves Garlic
• 4 medium Tomatoes
• 1 medium Green Bell Pepper
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. 3Brush the cut sides of the eggplant with some of the olive oil and season with salt and pepper.
4. 4Place eggplant halves cut-side down on a baking sheet and bake for 20-25 minutes, or until slightly softened.
5. 5While eggplant is baking, heat the remaining olive oil in a large skillet over medium heat. Add onions and garlic and sauté until softened, about 5 minutes.
6. 6Add diced tomatoes and bell pepper. Cook until tomatoes begin to break down, about 10 minutes.
7. 7Stir in parsley, mint, sugar, salt, and pepper.
8. 8Remove eggplant from the oven and scoop out some of the flesh, leaving a 1/2-inch border. Chop the scooped-out eggplant flesh and add it to the tomato mixture.
9. 9Spoon the tomato mixture into the eggplant halves.
10. 10Return eggplant to the baking sheet and bake for another 15-20 minutes, or until the filling is heated through and the eggplant is tender.
11. 11Let cool slightly before serving.

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