1. Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 min. Don't chop the tops off. You can cut the extra leafy part around the stem with kitchen scissors, but you do not have to.
2. Pour 1/3 cup of olive oil in a deep saute pan. Add onions, whole cloves of garlic, and cubanella peppers. Saute them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayıldı.
After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the saute pan. Cook for another 5 minutes. Turn the heat off, cover and let it cool.
Wash the eggplants, dry. Heat 1/4 cup of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the rest. Set the eggplants in a baking dish to cool.
3. Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening little bigger with your fingers. You want it to look like a canoe.
4. Equally divide the filling among four eggplants. Stuff them well.
Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape.
Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly.
Serves: 2 huge loaves
1/2 kg carrots
1/2 kg yogurt
1-2 garlic cloves
1 tbs oil
2 tbs olive oil
1. Was the carrots and grade them. Put the 1 tbs oil into a pan and add the carrots and salt, on medium heat Sauté carrots until softened put not too much you want a little crunch still. Place aside to cool down.
2. Smash the garlic, in a bowl add the garlic, yogurt and cooled off carrots. Stir them all together, at this point taste to see if the salt is enough.
3. Plate the dip on a serving platter and garnish with parsley or any greens on hand.
Enjoy this dip with pide bread.