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Imam Bayildi
Turkish aubergines stuffed with tomatoes, onions and garlic in olive oil — a beloved vegetarian classic.
Ingredients
Instructions
Halve aubergines lengthways, score flesh deeply and salt for 30 minutes.
Rinse, pat dry and fry cut side down in olive oil until golden.
Slowly cook onions in remaining oil 20 minutes until very soft.
Add garlic, tomatoes, parsley and sugar, cook 10 minutes.
Stuff each aubergine half with tomato onion mixture.
Place in a baking dish, pour any remaining oil over.
Cover with foil and bake at 170C for 45 minutes.
Serve at room temperature with lemon wedges and crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
