Imam Bayildi (Turkish Stuffed Aubergine)

Ingredients

• 4 small aubergines
• 2 onions, sliced
• 5 garlic cloves, sliced
• 3 tomatoes, chopped
• 1 tbsp tomato paste
• 1 tsp sugar
• Big handful parsley
• 150ml olive oil
• Salt

Instructions

1. Slice the aubergines lengthways without cutting through; salt the cavities and rest 20 minutes.
2. Soften the onion and garlic in oil, add the tomatoes, paste, sugar and parsley.
3. Stuff the aubergines with the mixture.
4. Place in a pan, add a little water, drizzle with more oil, cover and cook gently for 45 minutes until tender.
5. Cool to room temperature.

Serving suggestions

• Serve with bread and yoghurt.

Storage & reheating

Keeps 4 days; tastes even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions