Turkish Stuffed Aubergines
In Turkey this dish is called 'Imam Bayildi', or 'The Imam Fainted', because the religious leader (the Imam) allegedly fainted with delight when he first tasted it. Turks usually eat it cold with rice and salad, but it is also delicious served hot.
Ingredients
- 4 small or 2 medium long, slim aubergines weighing about 1 lb
- Salt
- 1/3 pint tomato juice
- 1/2 lettuce or 4 oz rocket for garnish
For the Stuffing
- 12 oz onions
- 2 cloves garlic
- 1 red pepper
- 6 oz tomatoes
- 3 tablespoons virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- Salt and freshly ground black pepper
- Large bunch of fresh parsley finely chopped
Instructions
- Peel the aubergines if desired but leave a thin ring of skin around each end to hold them together. Cut them in half lengthways, sprinkle with salt and leave to sit for 30 minutes to draw out the juices. Rinse them thoroughly and pat dry.
- To make the stuffing, peel and thinly slice the onions, finely chop the garlic and slice the red pepper. Plunge the tomatoes into boiling water for 30 seconds and cold water for 1 minute, then peel away the skins and chop the flesh.
- Heat the oil in a frying pan and cook the onions, garlic and vinegar gently for 5 minutes. Add the pepper, sugar, tomatoes and seasoning. Cook gently for about 15 minutes.
- Stir in the parsley and set aside. Quickly fry the aubergines in hot oil to brown them all over. Drain them on kitchen paper.
- Cut a deep slit along the length of the aubergines and spoon in as much stuffing as possible. Lay the aubergines close together, open-side up, in a baking dish with enough tomato juice to almost cover them.
- Bake for 45 minutes and serve with the salad greens
Notes
Oven : Preheat to 200°C (400°F, gas mark 6).
Calories: 195 kcal
Carbohydrates: 23 g
Protein: 4 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 20 mg
Potassium: 740 mg
Fiber: 7 g
Sugar: 14 g
Vitamin A: 1829 IU
Vitamin C: 62 mg
Calcium: 55 mg
Iron: 1 mg