Imam Bayildi | Tender Mediterranean Baked Eggplant

Wash the eggplants, then peel them longitudinally in stripes (leaving alternate strips of skin on and off). Cut a deep lengthwise slit into the top side of each eggplant, taking care not to cut through the two ends or the bottom. Lightly salt the inside and let them sit for 15 minutes, then pat off excess moisture with paper towels.

Heat 40 ml of extra virgin olive oil in a pan and sauté the eggplants, turning them, for 6-8 minutes until nicely softened and golden brown all over. Remove them and place them in a baking dish or ovenproof dish with the slit facing up.

Add the remaining 40 ml of olive oil to the oil left in the pan. Add the thinly half-moon sliced onions and cook over medium heat for 10 minutes until translucent, soft, and sweet. Add the thinly sliced garlic, tomato paste, sugar, salt, pepper, and ground cumin, then sauté for another 2 minutes.