Easy Eggplant Bayıldı (Patlıcan Bayıldı)

Wash the eggplants, peel them in stripes, and cut lengthwise into 4 pieces, then crosswise into 2.

Add 1 tablespoon of salt to a bowl of water, place the eggplants in it, and let them sit for 15 minutes to remove their bitterness. Then drain.

Slice the onions into half-moons (piyaz style).

Wash the tomatoes, peel them, and cut into large chunks.

In a bowl, combine the sliced onion, garlic, tomatoes, olive oil, salt, and spices, and mix well.

Put a third of the prepared mixture into a pressure cooker and arrange half of the eggplants neatly on top.

Pour half of the remaining mixture on top, spread it evenly, and arrange the rest of the eggplants on top again.

Then spread the rest of the mixture evenly on top in the same way, and close the lid of the pot.

Cook over medium-high heat until the steam valve releases.

Once the steam valve releases, lower the heat and cook for 5 more minutes, then serve.