Imam bayıldı – stuffed aubergines

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the aubergines and peel off broad strips of skin at intervals of approx. 2 cm all the way round. Cut twice lengthways and several times crossways below the stalk end to create a large opening for the filling. Scoop out some of the flesh, finely dice it together with the removed strips of skin and set aside.

2. 02

   Wash the pointed pepper, remove the stalk and seeds, and finely dice the flesh. Wash and finely dice the tomatoes. Peel and finely chop the onion and garlic.

3. 03

   Preheat the oven to 180 °C conventional (160 °C fan).

4. 04

   Rub the aubergines with half the olive oil, place on a baking tray lined with baking parchment and bake for approx. 15 minutes. Rinse the lemon under hot water, pat dry and grate the zest. Squeeze out the juice.

5. 05

   Heat the remaining olive oil in a roasting pan. Add the onion and garlic and sweat until translucent. Add the lemon zest, cumin, pepper, sugar and cinnamon, and cook gently, stirring regularly. Add the tomato purée and pepper paste and cook gently, stirring. Add the aubergine flesh and skin, pepper, chilli flakes, tomatoes and lemon juice. Cover and braise over a low heat for 15 minutes.

6. 06

   Remove the aubergines from the oven. Season the filling with salt, add the oregano and fill the aubergines with the braised vegetables. Place the stuffed aubergines in the roasting pan and arrange any remaining vegetables around them. Add 50 ml water if needed and cook on the middle shelf of the oven for 40–45 minutes.

7. 07

   Wash the parsley, shake dry and finely chop.

8. 08

   Remove the aubergines from the oven, garnish with the fresh parsley and serve.