Imam Bayildi

Ingredients

• •2 large eggplants
• •1/2 cup olive oil
• •4 medium onions, thinly sliced
• •4 cloves garlic, minced
• •3 medium tomatoes, chopped
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint, chopped
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup water

Directions

1. 1Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell; reserve the flesh and chop it into small pieces.
2. 2Heat 1/4 cup olive oil in a large pan and fry the eggplant shells until lightly golden, then set aside on a baking dish.
3. 3In the same pan, heat remaining oil and sauté the sliced onions over medium heat for 10 minutes until soft and golden.
4. 4Add garlic and cook for 1 minute, then stir in the chopped eggplant flesh, tomatoes, parsley, mint, salt, and pepper; cook for 8 minutes until softened.
5. 5Spoon the filling mixture generously into each eggplant shell half.
6. 6Pour water around the eggplants in the baking dish, cover with foil, and bake at 350°F (175°C) for 30 minutes.
7. 7Remove foil and bake for another 10 minutes until the eggplants are very tender; serve warm or at room temperature.

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