Recipe
Imam Bayildi
Aubergines slowly baked with sweet onions, garlic and tomatoes until soft enough to spoon over warm bread.
Ingredients
Method
20 mins prep55 mins cook75 mins total
Heat the oven to 190°C fan. Score the aubergine flesh in a diamond pattern, brush with olive oil and place cut-side up in a roasting tin.
Bake the aubergines for 25 minutes while you prepare the filling.
Cook the onions in the remaining oil over a medium-low heat for 12–15 minutes until soft and pale gold. Add the garlic, tomatoes, tomato puree, sugar and half the parsley, then simmer for 10 minutes.
Press the softened aubergine centres down slightly and spoon in the onion mixture. Cover the tin with foil and bake for 20 minutes, then uncover for 10 minutes.
Rest for 10 minutes and serve with lemon wedges and the remaining parsley.
About this recipe
Imam bayildi is a Turkish aubergine dish built around a generous onion and tomato filling. The vegetables soften slowly in the oven, giving the aubergine a silky texture while the olive oil carries the sweetness of the onions and garlic.
Serve it warm or at room temperature with crusty bread, yoghurt and a sharp green salad. It is a useful make-ahead main because the flavour settles and deepens as it cools.
