Imam bayildi — Turkish aubergines stuffed with onion, tomato and olive oil

Ingredients (for 4 people)

• 4 medium aubergines
• 4 medium onions, thinly sliced
• 4 ripe tomatoes, grated
• 6 garlic cloves, finely chopped
• 150 ml extra virgin olive oil
• 1 teaspoon sugar
• Salt and black pepper, to taste
• Fresh parsley, to serve

Preparation

1. Peel the aubergines in lengthwise strips, leaving a little of the stalk, and make a deep lengthwise slit in each one. Leave them for 20 minutes in salted water, then dry well.
2. Lightly fry the aubergines in a little olive oil until softened and golden; remove and set aside.
3. In the same pan, with the remaining oil, cook the onions over a low heat for 10–12 minutes until lightly caramelised.
4. Add the garlic, grated tomatoes, sugar, salt and pepper; simmer for 8–10 minutes until the sauce thickens.
5. Fill the slits of the aubergines with the onion and tomato mixture, place them in a baking dish, pour over the remaining olive oil and about 100 ml of warm water.
6. Bake in a preheated oven at 180°C for 35–40 minutes. Leave to cool and serve at room temperature, sprinkled with fresh parsley and with warm bread alongside.

Preparation time: 30 minutes + 40 minutes baking. Servings: 4.

Imam bayildi, which in Turkish means “the imam fainted”, is one of the pearls of Ottoman cuisine and is traditionally served as a meze or a light main dish, always at room temperature so that the flavours of the olive oil are fully felt.