Egg-Free Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 large Eggplant
• 2 medium Onion
• 3 medium Tomato
• 4 cloves Garlic
• 1 medium Green bell pepper
• 0.5 cup Olive oil
• 0.25 cup Parsley
• 0.25 cup Mint
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Cut the 2 large eggplants in half lengthwise. Carefully score the flesh of each eggplant half in a crosshatch pattern, making sure not to cut through the skin.
3. 3Finely chop the 2 medium onions. Dice the 3 medium tomatoes. Mince the 4 cloves of garlic. Chop the 1 medium green bell pepper. Finely chop the 0.25 cup of parsley and the 0.25 cup of mint.
4. 4In a medium bowl, combine the chopped onion, diced tomatoes, minced garlic, chopped green bell pepper, chopped parsley, chopped mint, 1 teaspoon of sugar, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of lemon juice. Mix everything together well.
5. 5Drizzle 0.5 cup of olive oil over the eggplant halves. Rub the olive oil into the scored flesh of the eggplants. Spoon the tomato and herb mixture generously into each eggplant half.
6. 6Arrange the stuffed eggplants in a baking dish. Pour about 1/2 inch of water into the bottom of the baking dish. This will help keep the eggplants moist while baking.
7. 7Bake for 45-50 minutes. The eggplants are ready when they are tender when pierced with a fork and the filling is fragrant and cooked through. Serve warm or at room temperature.

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