Imam Bayildi (Stuffed Eggplant)

Ingredients

• 2 large Eggplants
• 1 large Onion
• 3 medium Tomatoes
• 4 cloves Garlic
• 1 medium Green Bell Pepper
• 1/2 cup Olive Oil
• 1/4 cup Fresh Parsley
• 1 tsp Dried Mint
• 1 tsp Sugar
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Sprinkle with salt and let sit for 20 minutes to draw out moisture.
3. 3In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté until softened.
4. 4Add minced garlic and diced tomatoes. Cook for 5-7 minutes.
5. 5Stir in fresh parsley, dried mint, sugar, salt, and pepper.
6. 6Rinse the eggplant halves and pat dry. Brush with olive oil and place them cut-side up in a baking dish.
7. 7Spoon the tomato mixture into the eggplant halves.
8. 8Pour 1/2 cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
9. 9Remove the foil and bake for another 15 minutes, or until the eggplant is tender.
10. 10Serve warm or at room temperature.

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