Mediterranean Imam Bayildi | Baked Stuffed Eggplant

Wash the eggplants, cut off their stems, then cut a deep slit lengthwise down the middle of each (taking care not to cut all the way through). Sprinkle the inside with salt and let stand for 15 minutes to release excess moisture, then pat dry with paper towels.

Slice the onions thinly into half-moons, slice the garlic thinly, and finely dice the fresh tomatoes.

Heat 30 ml of extra virgin olive oil in a pan. Add the onions and granulated sugar, then slowly caramelize over low heat for 10-12 minutes until sweet and golden brown.