Imam Bayildi (Ιμάμ Μπαϊλντί) — Greek Olive Oil-Braised Stuffed Eggplant

• 900 geggplant (about 3 medium (300 g each))
• 12 gsalt (for salting eggplant (about 2 tsp))
• 120 mlolive oil (extra-virgin preferred)
• 450 gyellow onion (thinly sliced)
• 18 ggarlic (about 6 cloves, thinly sliced)
• 400 gtomato (grated or finely chopped)
• 20 gtomato paste (about 1 tbsp)
• 20 gparsley (finely chopped)
• 10 gdill (finely chopped)
• 4 gmint (finely chopped)
• 2 gblack pepper (about 1 tsp)
• 1 gground cinnamon (about 1/2 tsp)
• 8 ggranulated sugar (about 2 tsp)
• 30 mllemon juice (about 2 tbsp)
• 120 mlwater

Instructions

1. 1

   Trim the eggplant stems, then slice each eggplant lengthwise down the center, stopping about 2 cm from each end so it opens like a pocket. Sprinkle the cut surfaces with 12 g salt and let them sit for 20 minutes to draw out bitterness and excess moisture.

2. 2

   Rinse the eggplants under cool water to remove surface salt, then press gently and pat very dry with paper towels. Drying thoroughly is essential because wet eggplant will splatter in oil and absorb more fat than needed.

3. 3

   Heat 80 ml of the olive oil in a wide skillet over medium heat, then add the eggplants cut-side down. Fry for 6–8 minutes per side until lightly golden and softened, then transfer them to a baking dish that fits them snugly in one layer.

4. 4

   Lower the heat to medium-low and add the remaining 40 ml olive oil to the same skillet. Add the sliced onions and cook for 18–22 minutes, stirring often, until very soft and sweet but not browned.

5. 5

   Add the sliced garlic and cook for 60–90 seconds until fragrant, then stir in the tomato paste for 1 minute to remove its raw edge. Add the grated tomatoes, black pepper, cinnamon, and sugar, and simmer for 8–10 minutes until the mixture becomes jammy and most liquid evaporates.

6. 6

   Turn off the heat and fold in the parsley, dill, mint, and lemon juice. The filling should taste bright and slightly sweet, because it will mellow as it braises inside the eggplant.

7. 7

   Open each eggplant pocket gently with a spoon and mound the onion-tomato filling inside, distributing it evenly among all eggplants. Pour 120 ml water into the baking dish around the eggplants, not over the filling, so the tops stay rich and concentrated.

8. 8

   Cover the dish tightly with foil and bake at 180°C for 35 minutes, then uncover and bake 15–20 minutes more until the eggplants are completely silky and the pan juices look glossy. Rest for at least 30 minutes before serving, because this dish is traditionally best warm or at room temperature after the flavors settle.