Imam Bayildi (Turkish Olive Oil Stuffed Aubergines)

Ingredients

For 4 portions

• 🍆 4 whole aubergine
• 🧂 1.5 Tsp salt
• 🏺 100ml olive oil
• 🧅 3 medium onions
• 🧄 6 cloves garlic
• 🫑 1 medium green bell pepper
• 🍅 4 medium tomato
• 🍚 1 Tsp sugar
• 🌿 25g parsley
• 🥤 150ml tap water
• 🍋 1 Tbsp lemon juice

Method

1. Peel the aubergines in alternating stripes lengthways (like a zebra) so they hold their shape. Sprinkle with 1 tsp of the salt and leave for 20 minutes, then pat dry.
2. Heat 4 tablespoons of the olive oil in a large frying pan over medium heat. Fry the whole aubergines for 12–15 minutes, turning, until golden on all sides and soft enough that they give when pressed. Lay them in a baking dish.
3. Preheat the oven to 180 °C (160 °C fan).
4. Filling: thinly slice the onions into half-moons, slice the garlic and dice the green pepper. Grate 3 of the tomatoes (discard the skins) and slice the last one into rounds for the top. Chop the parsley.
5. Add 2 more tablespoons of olive oil to the pan. Cook the onions and pepper with the remaining ½ tsp salt over medium-low heat for 15 minutes until very soft and sweet. Add the garlic for 2 minutes, then the grated tomato and sugar. Simmer 5 minutes until jammy. Stir in most of the parsley.
6. Cut a deep slit along the top of each aubergine (don't cut through the bottom) and gently open it into a pocket. Pack the filling inside, mounding it up. Top each with tomato slices.
7. Mix the water, lemon juice and remaining olive oil and pour around the aubergines.
8. Cover with foil and bake for 30 minutes, then uncover and bake 10 minutes more until very tender and the tomatoes are slightly blistered.
9. Cool to room temperature (this is how it's traditionally eaten – the flavour improves). Scatter with the remaining parsley and serve with crusty bread.