Imam Bayildi

Instructions

1. Prepare the eggplants
   Cut a deep slit along the length of each eggplant, making sure not to cut all the way through. Sprinkle salt inside the slits and over the eggplants, then set aside for 30 minutes to draw out the bitterness. Rinse thoroughly and pat dry with paper towels.
2. Fry the eggplants
   Heat 1/4 cup olive oil in a large skillet over medium heat. Add the eggplants and fry them gently, turning occasionally, until they are softened and lightly browned on all sides, about 10-15 minutes. Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare the filling
   In the same skillet, add the remaining 1/4 cup olive oil. Add the sliced onions and cook over medium-low heat until they are soft and translucent, about 15 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Stir in the diced tomatoes, tomato paste, parsley, dill, sugar, cumin, and cinnamon. Season with salt and pepper. Cook for 10-12 minutes until the mixture thickens slightly.
4. Stuff the eggplants
   Arrange the fried eggplants in a large, shallow baking dish. Gently open the slits and stuff them generously with the onion-tomato mixture. Pour any remaining filling around the eggplants.
5. Add cooking liquid
   Mix the water or vegetable stock with lemon juice and pour around (not over) the stuffed eggplants. Drizzle a little extra olive oil over each eggplant.
6. Bake
   Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30-40 minutes. Remove the foil and continue baking for another 10 minutes, until the eggplants are completely tender and the sauce has thickened.
7. Rest and serve
   Allow the dish to cool to room temperature or slightly warm before serving, as Imam Bayildi is traditionally served at room temperature. This allows the flavors to fully develop. Garnish with additional fresh herbs if desired.