A meatless classic where eggplants are stuffed with a filling full of onion, garlic, and tomato and cooked slowly in olive oil. Served cold, this olive-oil dish takes its name from its tender texture and rich flavor.
Peel the eggplants in stripes and soak them in salted water for 15 minutes, then pat dry and lightly sauté on all sides in olive oil, and set aside.
In the same oil, soften a generous amount of onion, then add the garlic, tomato, pepper, parsley, sugar, and salt, and cook until the liquid evaporates.
Split the eggplants down the middle, open them up, and fill with the onion mixture.
Arrange the eggplants in a pot, add hot water to the bottom, cover, and cook over very low heat until the eggplants are completely soft. Caution: Do not rush — low heat is the key to imambayıldı. Let cool and serve.
Important: The secret to İmambayıldı is plenty of onion and olive oil; don't skimp on the onion and cook the dish over low heat, without rushing. Soak the eggplants in salted water to remove bitterness. It's tastiest at room temperature. Vegan.
A teaspoon of granulated sugar brings out the natural sweetness of the tomato and onion, giving imambayıldı its characteristic mild, balanced flavor; use it without overdoing it.
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