Melitzanes Imam

Ingredients

• Feta cheese - 1/2 cup, crumbled
• Salt and pepper - To taste
• Allspice - 1/4 teaspoon
• Cinnamon - 1/2 teaspoon
• Sugar - 1 teaspoon
• Tomatoes - 4, finely chopped
• Garlic - 3 cloves, minced
• Onions - 2, finely chopped
• Olive oil - 1/4 cup
• Eggplants - 2 large

Instructions

1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell.
3. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until soft.
4. Add the chopped eggplant flesh, tomatoes, sugar, cinnamon, allspice, salt, and pepper. Cook for 10 minutes, until the mixture is thick and fragrant.
5. Fill the eggplant shells with the mixture and place in a baking dish.
6. Cover with foil and bake for 45 minutes, until the eggplants are soft.
7. Remove the foil, top with the feta cheese, and bake for another 15 minutes, until the cheese is golden and bubbly.