Imam Bayildi

Trim the stems off 4 eggplants, peel them in lengthwise strips leaving some skin on, and cut a deep slit along each one without cutting all the way through. Sprinkle the eggplants with half the salt and leave for 20 minutes, then rinse and pat dry.

Heat half the olive oil in a wide skillet. Fry the eggplants on all sides over medium heat for 8–10 minutes until lightly browned and starting to soften; transfer to a baking dish.

In the same skillet, warm the remaining olive oil. Add the thinly sliced onion and cook for 8–10 minutes until soft and lightly golden.

Add the minced garlic, chopped tomatoes, sugar and the rest of the salt. Cook for 10 minutes, stirring, until the tomatoes break down and the filling thickens. Stir in the chopped parsley.

Gently open up the slits in the eggplants and stuff them with the onion-tomato filling. Spoon any remaining filling around the eggplants in the dish.

Pour in the hot water, cover the dish with a lid or foil, and braise over low heat or in the oven at 180°C for about 45 minutes, until the eggplants are completely tender.

Remove the lid, let the dish cool to room temperature for 20–30 minutes, and serve with the pan juices and olive oil spooned over.