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( for 4 people )
4 belted eggplants
50 gr İçim Kashar Cheese
1/2 bunch of parsley
1 teaspoon granulated sugar
1 teaspoon olive oil
Soak the eggplants in salt water. This process will help you remove the bitterness of the eggplants.
Peel the tomatoes and cut them into cubes. Chop the onion into white pieces. Finely chop the parsley.
Cut the eggplants in half lengthwise, leaving 1-2 centimeters from the stem, and remove a small amount of the inside. Mix the tomatoes, onion, parsley, granulated sugar and salt with the eggplant filling and fill it back into the eggplants. Arrange the eggplants on a baking tray lined with baking paper and pour the remaining mixture over them. Sprinkle very finely grated İçim Kashar Cheese over them.
Bake at 150°C for about 30 minutes until the eggplants are soft. Drizzle olive oil over it immediately after taking it out of the oven.
Serve with İçim Yoghurt or tzatziki, preferably after it has cooled down a bit.