Eggplants "Imam Bayildi"

Here is a delicious recipe for eggplants "Imam Bayildi" Serves 4 Preparation: 20 minutes Cooking: 1 hour - 4 medium-sized eggplants - 3 large onions - 10 cl olive oil - 2 large chopped tomatoes - 2 cloves garlic - 8 sprigs flat-leaf parsley - Fine salt and freshly ground pepper Slice the onions - you really need a lot -, season them and sweat them in half the olive oil, stirring regularly so that they do not brown too much. Remove them from the heat as soon as they are translucent. Peel the eggplants, one in two, split them down the middle, lengthwise and fry them in the pan with the remaining olive oil until they are very soft. Place them in a gratin dish, open them slightly and stuff them generously with onions, cover with the crushed tomatoes mixed with a parsley dressing (chopped garlic and parsley). Pour a small cup of water into the dish. Bake for about 30 minutes at 180°C. Enjoy these warm eggplant confit with beaten yogurt with chopped mint and a little garlic. Recipe by Sonia Ezgulian. Discover her culinary blog, l'Extra Ordinaire d'une cuisinier pas ordinaire. Also discover Sonia Ezgulian's Facebook page and her Instagram account.