VegBox Recipes

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

 
 

Ingredients

4 aubergines
8 chopped tomatoes
1 chopped green pepper
1 chopped red pepper
1 chopped onion
3 garlic cloves, crushed
50g sultanas
1 tsp mixed spice
50mls olive oil

To serve:

Handful of chopped fresh parsley
 

Method

  1. Heat oven to 180 C. Halve the aubergine lengthways and scoop out the middle. Put the aubergine halves (skins) to one side and chop the aubergine middles.
  2. Fry the onions and pepper in a little oil until soft. Add the garlic and spices and fry for a minute.
  3. Add the chopped tomatoes, aubergine and sultanas and cook on a low heat for around 10 minutes.
  4. Place the aubergine halves on a baking tray and spoon in the tomato mixture.
  5. Bake in the oven for approximately 30 minutes or until the aubergines have collapsed.
  6. Garnish with parsley and serve.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Imam Bayildi - Stuffed Aubergine (Eggplant)

 
 
 

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