Imam bayildi – Turkish stuffed aubergines

Step 1

Peel half the skin off the aubergines, so they resemble a zebra pattern. Salt generously and set aside for half an hour.

Step 2

Meanwhile, make the stuffing. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the onion until softened, but not browned, 8-10 minutes. Stir regularly. Add the garlic and fry for another minute, stirring constantly, taking care not to burn the garlic. Add the tomatoes and Aleppo pepper (if using). Keep frying until the tomatoes collapse and the liquid starts to thicken, 5-6 minutes. Stir every once in a while to ensure nothing catches at the bottom. Add the flat-leaf parsley and some salt and pepper. Take off the heat.

Step 3

Brush the salt off the aubergines. Heat a thick bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the aubergines until they start to soften, turning regularly. Alternatively, roast in a preheated oven at 200 C (390 F) until starting to soften, around 20 minutes.

Step 4

Make a lengthwise incision in the aubergines, as if opening a baguette, leaving 2 cm at either end. The incision should not pierce through the bottom of the aubergines.

Step 5

Add the stuffing into the aubergines and place them, stuffed side up, in a pan for which you have a lid. Add the remaining olive oil (5 Tbsp/75 ml) to the pan. Mix the tomato paste, sugar and boiling water with a little salt and pepper. Add enough of the liquid to the pan to go about halfway up the side of the aubergines.

Step 6

Bring to a boil, put on a lid and turn the heat down to low. Leave to simmer until the aubergines are completely soft, around 45 minutes. Add extra liquid if it's starting to look a little dry. Set aside to cool completely. Scatter a little flat-leaf parsley over before serving.