Eggplant with Veggie Filling

(Imam Bayildi)

4 small eggplants
3/4 cup sunflower oil or olive oil

Filling:
1 medium onion, sliced
1 medium tomato, diced
4 garlic cloves, sliced
1 tbsp extra virgin olive oil
1 tbsp sugar
Salt

Garnish:
1 tbsp fresh parsley, chopped

For each eggplant, peel alternating strips of skin lengthwise as seen in the picture. Sprinkle salt on top and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out most of the seeds, making sure they don't fall apart. Place them in a clean pan.

Meanwhile cook all the filling ingredients in a small pot on medium heat for about 12-13 minutes. All the water should evaporate. Stir constantly towards the end.

Fill the eggplants equally with the filling using a teaspoon. Pour in 1/2 cup of water in the pan from the side. Cover the lid. Cook on medium heat until almost all the water evaporates. Let cool first, then place on a service plate. Garnish with parsley.

This dish is one of the most well-known olive oil dishes in Turkish Cuisine and it's very tasty. You can serve it as an entree or after your main course.

* This is a vegetarian dish.