Whole eggplants stuffed with a sweet, fragrant mixture of onions, tomatoes, garlic, and herbs, braised in olive oil until meltingly tender. This spectacular vegetable dish is served cold as a stunning meze centerpiece.
Ingredients
6 medium eggplants
4 large onions, thinly sliced
6 tomatoes, diced
8 cloves garlic, sliced
1/2 cup olive oil
2 tbsp tomato paste
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp allspice
Fresh parsley, chopped
Juice of 1 lemon
Instructions
1Partially peel eggplants in stripes. Make a deep lengthwise slit in each without cutting through. Salt and rest 30 minutes, then rinse.
2Saute sliced onions in olive oil for 15 minutes until soft and golden. Add garlic, cook 2 minutes more.
3Add diced tomatoes, tomato paste, sugar, allspice, salt, and pepper to the onions. Cook 10 minutes until saucy.
4Stuff each eggplant generously with the onion-tomato mixture, pressing filling into the slits.
5Arrange stuffed eggplants snugly in a deep baking dish. Pour remaining sauce and 1/2 cup water around them.
6Cover and bake at 180C for 45 minutes until eggplants are completely soft. Cool to room temperature, drizzle with lemon juice, and serve cold.
Did You Know?
The name means "the imam fainted" — legend says a Turkish imam swooned when he tasted this dish, either from its deliciousness or from shock at how much expensive olive oil was used.