Imam Bayildi

Steps

1. 1
   Peel the aubergines in lengthwise stripes, leaving the stalks on, then slit each one lengthwise down the middle, stopping 2 cm short of both ends and without cutting through the base.
2. 2
   Soak them in cold water with 1 tsp of the salt for 20 minutes to draw out any bitterness, then drain and pat them completely dry.
3. 3
   Heat 100 ml of the olive oil in a wide pan over medium-high heat and fry the whole aubergines for 8–10 minutes, turning, until golden and soft enough to give when pressed; lift them onto kitchen paper.
4. 4
   Lower the heat to medium, add 50 ml more oil to the pan and cook the onions with a pinch of salt for 12–15 minutes, stirring, until very soft and sweet but barely coloured; add the garlic and green peppers for the last 3 minutes.
5. 5
   Stir in the tomatoes, tomato paste, sugar, the rest of the salt and some black pepper and cook for 5 minutes until jammy, then take off the heat and mix in most of the parsley.
6. 6
   Arrange the aubergines snugly, slit side up, in a wide pan or baking dish, press each one open with a spoon and pack in the filling, heaping it high.
7. 7
   Pour the hot water around them, drizzle with the last 30 ml of oil, cover and braise over low heat (or in the oven at 180°C) for 40–45 minutes, until the aubergines are silky, collapse when pressed and the liquid has reduced to an oily sauce.
8. 8
   Leave them to cool in the pan to room temperature — at least 1 hour, or chill overnight — so the aubergines soak up the juices; the dish is served cool, never hot.
9. 9
   Serve at room temperature with the pan juices spooned over and the remaining parsley scattered on top.