Imam bayildi
A recipe from the Good Food collection.
Ingredients
185 ml (6 fl oz/¾ cup) olive oil
1 kg (2 lb 4 oz) eggplants (aubergines), cut in half lengthways
3 onions, thinly sliced
3 garlic cloves, finely chopped
400 g (14 oz) roma (plum) tomatoes, peeled and chopped, or 400 g (14 oz) tin chopped tomatoes
2 teaspoons dried oregano
4 tablespoons chopped parsley
35 g (1¼ oz/¼ cup) currants
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
pinch of sugar
125 ml (4 fl oz/½ cup) tomato juice
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Heat half the olive oil in a large heavy-based frying pan and cook the eggplants on all sides for 8–10 minutes, until the cut sides are golden. Remove from the pan and scoop out some of the flesh, leaving the skins intact and some flesh lining the skins. Finely chop the scooped-out flesh and set aside.
Step 2
Heat the remaining olive oil in the same frying pan and cook the onion over medium heat for 8–10 minutes, until transparent. Add the garlic and cook for another minute. Add the tomatoes, oregano, parsley, currants, cinnamon, reserved eggplant flesh and season with salt and pepper.
Step 3
Place the eggplant shells in a large ovenproof dish and fill each with the tomato mixture.
Step 4
Mix the lemon juice, sugar, tomato juice and some salt and pour over the eggplants.
Step 5
Cover and bake for 30 minutes, then uncover and cook for another 10 minutes. To serve, place the eggplants on a serving platter and lightly drizzle with any remaining juice.
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