Imam Bayildi

Preheat oven to 375°F. Cut eggplants in half lengthwise. Using a spoon or knife, carefully scoop out the insides, leaving a 0.5-inch-thick shell. Chop the scooped eggplant flesh into small dice and set aside. Lightly salt the eggplant shells inside and out, then place them skin-side down on a parchment-lined baking sheet.

Heat 0.25 cup of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened and fragrant.

Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

Stir in the diced eggplant flesh and cook for 5–7 minutes, stirring occasionally, until the eggplant begins to soften and any liquid evaporates.

Add the diced tomatoes, cumin, salt, and pepper. Simmer gently for 8–10 minutes until the mixture is thick and the flavors meld. Stir in the fresh parsley and optional pine nuts and currants at the end. Taste and adjust seasonings.

Divide the warm filling evenly among the eggplant shells, mounding it gently. Drizzle the remaining 0.25 cup olive oil over and around the eggplants.

Bake for 25–35 minutes, until the eggplant shells are very tender and lightly browned at the edges. The filling should be hot throughout. If the tops begin to brown too much, loosely tent with foil.

Allow to rest for 5 minutes. Serve warm, at room temperature, or chilled, drizzled with additional olive oil and fresh parsley if desired.