Gluten-Free JOC Soups and Stews Turkish Imam Bayildi

Ingredients:

4 large eggplants
1/2 cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
4 tomatoes, diced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup water

Steps:

Cut eggplants in half lengthwise, score the flesh, and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
Preheat your oven to 375°F (190°C).
In a pan, heat olive oil and sauté onions and garlic until softened.
Add tomatoes, parsley, oregano, salt, and pepper. Cook until tomatoes break down.
Hollow out the eggplant halves, leaving a shell. Dice the scooped-out flesh and add to the tomato mixture.
Stuff the eggplant shells with the tomato-eggplant mixture.
Place the stuffed eggplants in a baking dish, add water, and cover with foil.
Bake for 40-45 minutes until the eggplants are tender.
Serve this gluten-free JOC Soups and Stews Turkish Imam Bayildi warm, garnished with extra parsley. Enjoy the rich flavors!