Directions

1. Preheat the oven to 375° F. Line a sheet pan with baking parchment.

2. Make the topping Combine the breadcrumbs, coriander, salt, and olive oil in a small bowl and use your hands to combine. The breadcrumbs should feel like wet sand. Set aside.

3. Prepare the eggplant  Peel one of the eggplants and cut it into cubes. Put the cubes into a food processor fitted with the metal chopping blade and pulse until finely chopped but not pureed; transfer to a large bowl.

4. Cut the remaining two eggplants in half lengthwise and scoop out the flesh leaving a ¼-inch thick ‘shell.’ Place the hollowed-out eggplants on the sheet pan, cut side up.
5. Roughly chop the scooped flesh, transfer it to the food processor, pulse until finely chopped (you may need to work in batches), then add it to the bowl.
6. Add the onion, garlic, lemon zest and juice, parsley, mint, breadcrumbs, egg, Urfa, coriander, and salt to the bowl of eggplant. Stir to combine, then gently fold in the crumbled feta. Divide the filling evenly among the four eggplant shells — lightly pack the filling into the shells and smooth the tops.

7. Bake and serve  Sprinkle the topping mixture evenly over the four eggplant halves. Transfer the sheet pan to the oven and bake until the filling is cooked through and the breadcrumbs are golden brown, about 40 minutes. Sprinkle generously with sumac before serving (warm or at room temperature).