Whole eggplants braised in olive oil and stuffed with a jammy onion and tomato filling, served at room temperature — one of Türkiye's classic olive-oil vegetable dishes.
Salt the eggplants
Halve the eggplants lengthwise, score the flesh, salt them and let them sit to draw out any bitterness.
15 minFry the eggplants
Pat the eggplants dry and fry them cut-side down in olive oil until softened and lightly golden.
8 minCook the filling
In the same pan, cook the sliced onion, garlic and tomato with the sugar and salt until soft and jammy.
10 minStuff the eggplants
Spoon the onion and tomato mixture into the scored eggplants.
Braise until tender
Arrange the eggplants in a pan, add a little water and olive oil, cover and cook until the eggplant is fully tender.
Cool and serve
Let the dish cool to room temperature before serving with bread.
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