Eggplants are filled with plenty of onion, garlic, and tomato, then slowly cooked in olive oil. This classic meatless dish is served cool and takes its name from its tender texture and rich flavor.
Peel the eggplants in stripes and soak them in salted water for 15 minutes. Pat them dry, then lightly sauté them in olive oil on all sides. Set aside.
In the same oil, cook plenty of onion until soft. Add the garlic, tomato, pepper, parsley, sugar, and salt; cook until the liquid evaporates.
Split the eggplants lengthwise, open them up, and fill them with the onion mixture.
Arrange the eggplants in a pot and add the hot water to the bottom. Cover and cook slowly over low heat until the eggplants are very tender. Do not rush; slow cooking is key to imam bayildi. Let cool before serving.
The key to imam bayildi is using plenty of onion and olive oil; do not skimp on the onion, and cook the dish slowly over low heat. Soak the eggplants in salted water to reduce bitterness. It tastes best at room temperature. Vegan.
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