Turkish Imam Bayildi with Herbed Rice

Ingredients

• 2 small eggplants, halved lengthwise
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 2 tbsp chopped parsley
• 1 tsp lemon zest
• 1/2 cup long-grain rice
• 1 cup vegetable broth
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Steps

1. Score the eggplant flesh, brush with 1 tablespoon olive oil, and roast cut-side up at 425°F (220°C) until tender, about 25 minutes.
2. Cook onion in the remaining olive oil until soft; add garlic, tomatoes, half the salt, and pepper and simmer 8 minutes.
3. Stir parsley and lemon zest into the tomato filling.
4. Cook rice in vegetable broth until tender; finish with lemon juice.
5. Spoon filling into the roasted eggplant and serve with herbed rice.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.