An Ottoman dish made with whole roasted eggplants stuffed with onion, garlic and tomatoes and simmered in olive oil.

• Prepare the Aubergines
• Wash the aubergines. Coat in salt and immerse in water for 30 minutes.
• Discard the water and pat dry the aubergines
• Coat with salt and olive oil and bake for 20 minutes at 200 C
• Prepare the Filling
• Slice the onions in vertical strips
• Remove the seeds from the chillis and cut in rings
• Chop the garlics
• Heat 1/4 cup of oil in a pan
• Add onions and sauté
• Add garlics and chillies
• Add a can of tomatoes
• Add granulated sugar, salt and pepper
• Cover pan and cook for 5 minutes
• Add chopped parsley and mix
• Transfer into a separate bowl
• For the sauce
• In the same pan add 1 table spoon of tomato paste
• Add salt and pepper and 1 cup warm water
• Stir and combine
• Simmer until it the sauce is boiling
• Now remove the aubergines from the oven
• Make a incision along the long axis of the aubergine
• Add the filling into the aubergines
• Add a ladle of sauce on top of the aubergines
• Return the aubergines into the oven and bake for 180C for 20 minutes
• Once the aubergines are done add the sauce on them and garnish with parsley