Stuffed aubergines (Imam bayildi)

The name of this recipe, Imam Bayildi, translates from the Turkish as “the Imam fainted” or “the Imam swooned”.  The dish originated from Turkey.  It can be served as a starter, a vegetable main course or as a side dish.  It can also be served as a meze dish

Preparation Time: 15 Mins

Cooking Time: 1 Hr

Total Time: 1¼ Hrs

Ingredients

For 4 servings…

1810 gms         Aubergines

10 cl                Olive oil    

                     Pepper  - freshly ground, black 

                     Salt          

450 gms           Onions  - sliced thinly

4 cloves            Garlic  - sliced thinly  

450 gms           Tomatoes  - sliced    

1 tsp               Oregano    

10 cl                Water       

1 tsp               Thyme      

1 tsp               Sugar       

3 tbs               Parsley  - chopped    

Method

Slit aubergines along one side and open them out so that they can be stuffed.  Shallow fry them all over in 4 tbs of the olive oil (add more if needed).  Remove and place in an oven-proof dish.  Season.

In a pan, lightly sauté the onions and garlic in the remaining oil.  Add the tomatoes and ¼ pint of ater.  Add the oregano, thyme and sugar, cover and cook gently for 15 minutes.

Fill the aubergines generously with the onion mixture.  Bake at 180°C for 40 minutes. Garnish with parsley and serve.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Gaillac

     Lirac

     Madiran