İmam Bayıldı (Braised Aubergines with Onion, Garlic and Tomato)
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Ingredients
- 4 aubergines
- 2 onion, finely sliced
- 4 garlic cloves
- 3 ripe plum tomatoes
- 1 tbsp tomato purée
- 100 ml olive oil
- 1 tsp caster sugar
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 4.3 g
- Carbohydrate
- 17 g
- of which sugars
- 13.5 g
- Fat
- 23.8 g
- of which saturates
- 3.3 g
- Fibre
- 9.5 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Halve the aubergines lengthways and score the flesh in a criss-cross pattern. Fry cut-side down in half the olive oil for 5 minutes until golden, then arrange in a baking dish, cut-side up.
- 2
Heat the remaining olive oil in the pan and cook the onion and garlic cloves for 10 minutes until soft and golden.
- 3
Add the ripe plum tomatoes, chopped, tomato purée and caster sugar and cook for 5 minutes until pulpy.
- 4
Press the aubergine flesh open slightly and spoon the onion and tomato mixture into each one, piling any extra on top.
- 5
Pour 100ml water into the dish, cover with foil, and bake for 40 minutes until the aubergines are completely tender.
- 6
Leave to cool to room temperature and scatter with flat-leaf parsley before serving.
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