İmam bayıldı | Baked eggplant with onion ragout

Preheat the oven to 200 °C. Wash the eggplants, then peel them lengthways in stripes (zebra style) using a vegetable peeler, leaving the stems intact. Make a deep slit lengthwise down the center of each eggplant, being careful not to cut all the way through.

Place the eggplants on a baking sheet or in a baking dish. Drizzle with 30 ml of extra virgin olive oil, sprinkle with a pinch of salt, and roast in the preheated oven for about 20-25 minutes until the flesh becomes soft and slightly collapsed.

While the eggplants are roasting, heat 30 ml of extra virgin olive oil in a pan over medium heat. Add the thinly sliced onions and saute slowly for 8-10 minutes until translucent and slightly caramelized.