Imam Bayildi

Ingredients

• Salt and pepper - To taste
• Parsley - 1/2 cup, chopped
• Lemon juice - 1 tablespoon
• Sugar - 1 teaspoon
• Tomatoes - 4, finely chopped
• Garlic - 4 cloves, minced
• Onions - 2, finely chopped
• Olive oil - 1/2 cup
• Eggplants - 2 large

Instructions

1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the centers, leaving about 1/2 inch of flesh in the skin.
3. Heat half of the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until soft.
4. Add the tomatoes, sugar, lemon juice, half of the parsley, and the scooped-out eggplant flesh. Cook until the mixture is thick and the eggplant is soft. Season with salt and pepper.
5. Fill the eggplant shells with the mixture and place them in a baking dish.
6. Drizzle the remaining olive oil over the eggplants.
7. Bake for 40-50 minutes, or until the eggplants are soft and the tops are slightly browned.
8. Garnish with the remaining parsley before serving.