1teaspoonAleppo pepper(or ½ teaspoon cayenne pepper plus ½ teaspoon paprika)
2tablespoonschopped fresh flat-leaf parsley(plus more for optional garnish)
Kosher salt and freshly ground pepper(to taste)
½cupboiling water
Instructions
Preheat the oven to 375 F.
Cut the eggplants in half lengthwise. Heat 2 tablespoons olive oil in a large skillet with a lid over medium-low heat. Add the eggplants cut side down, in a single layer. Cook uncovered for about 10 minutes. Remove the eggplants to a rimmed baking sheet, lining them up skin side down. Repeat with 2 tablespoons of olive oil and the rest of the eggplants, transferring them to the baking sheet as well.
Place the baking sheet in the oven. Bake uncovered for 20 minutes and then remove from the oven. Let the eggplants sit while you make the stuffing.
Meanwhile, heat the remaining 2 tablespoons olive oil in another large deep skillet over medium heat. Add the onion and cook, stirring occasionally, for 12 to 15 minutes, until quite soft and golden brown. Add the garlic and sauté for 1 minute until you can smell the garlic. Add the tomatoes, sugar, and Aleppo pepper and cook, stirring occasionally, until the tomatoes start to collapse and the mixture begins to thicken, about 8 minutes. Stir in the 2 tablespoons chopped parsley, season with salt and pepper, and remove from the heat.
Press the softened inside flesh of the eggplant down into the skin so you create a long shallow well. Divide the stuffing evenly between the eggplants, heaping it in the little wells. Pour the boiling water around the eggplants in the pan. Cover the baking sheet with foil and bake for 50 to 60 minutes until the eggplants have basically collapsed in the pan, and the liquid around the eggplants has evaporated. If there is still a notable amount of liquid in the pan, uncover the baking sheet and continue baking for another 10 minutes or so until it is evaporated. Let cool in the pan to room temperature.
Sprinkle with parsley and serve at room temperature.
Notes
Enjoy Imam Bayildi at room temperature to appreciate the flavors to their fullest.