Imam bayildi

Method

1. 1 Peel the eggplant along the stripes, soak it in salt water for 20 minutes, then drain it well to remove the bitterness.
2. 2 Pan-fry the eggplant in olive oil for 8 minutes until tender, then remove and set aside to drain excess oil.
3. 3 Sauté thinly sliced onions with garlic for 10 minutes until translucent, then add diced tomatoes and parsley.
4. 4 Slice the eggplant lengthwise, stuff it with the onion and tomato mixture, and arrange it in a shallow pot.
5. 5 Drizzle with olive oil, a little sugar, and water, then cover and simmer over low heat for 35 minutes.
6. 6 Let it cool completely before serving at room temperature, following the traditional Turkish method.

With an appliance

• Air fryer 1 hr 40 min

  Replace step 2: spray olive oil on the eggplant and fry at 190 degrees for 12 minutes, flipping at the 6th minute; step 5 continues to simmer the stuffed eggplant on the stove for 35 minutes to allow the filling to absorb the sauce.