İmam Bayıldı (Olive-Oil Stuffed Aubergine)

Peel the aubergines in stripes, leaving alternating bands of skin. Soak them in salted water for 15 minutes, then pat dry.

💡 The striped peel keeps the aubergine from collapsing while letting it drink up the oil.

Brown the whole aubergines gently in some of the oil on all sides until they soften, then lift them out and set aside.

In the same pan, cook the onions slowly until sweet and soft, add the garlic and pepper, then the tomatoes, sugar and salt, and simmer 10 minutes to a thick jammy filling. Stir in the parsley.

Cut a long slit in the top of each aubergine and open it into a pocket. Spoon the filling in generously, pressing it down.

Sit them snugly in a pan, pour over the remaining oil and the warm water, cover, and braise gently for 30–40 minutes until meltingly soft. Cool to room temperature before serving.

💡 İmam bayıldı is meant to be eaten cool or at room temperature, never hot — the flavours settle and the oil sets.