Imam Bayildi -- The Sultan's Stuffed Eggplant

Cut each eggplant in half lengthwise. Score the flesh in a crosshatch pattern without piercing the skin. Sprinkle generously with salt and place cut-side down on paper towels for 20 minutes to draw out bitterness. Pat dry.

Preheat the oven to 375 degrees F. Arrange the eggplant halves cut-side up on a lined baking sheet. Brush with 2 tablespoons of the olive oil and roast for 20 minutes until the flesh begins to soften.

While the eggplants roast, heat the remaining olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly for 15 minutes, stirring occasionally, until deeply golden and sweet.

Add the garlic slices and cook for 1 minute. Stir in the tomato paste, allspice, and sugar, cooking for another minute. Add the chopped tomatoes, salt, and pepper. Simmer for 10 minutes until the tomatoes break down into a thick, jammy sauce. Remove from heat and stir in most of the parsley, reserving some for garnish.

Remove the eggplants from the oven. Gently press the scored flesh down with a spoon to create a shallow well. Mound the onion-tomato filling generously into each eggplant half.

Pour the hot water into the bottom of the baking dish. Drizzle the stuffed eggplants with a final glug of olive oil. Cover with foil and bake for 30 minutes until the eggplant is completely tender and collapsing.

Let cool to warm or room temperature before serving. Garnish with the reserved parsley and serve with crusty bread and a dollop of yogurt if desired.