Imam Bayildi
Turkish aubergines stuffed with tomatoes, onions and garlic in olive oil — a beloved vegetarian classic.
Total time
100 min
Prep
40 min
Cook
60 min
Difficulty
medium
Cuisine
Mediterranean
vegetarianvegangluten-free
Ingredients
4 mediumaubergines
3large onions, thinly sliced
6 clovesgarlic, thinly sliced
4ripe tomatoes, diced
1 handfulfresh parsley, chopped
1 tspsugar
150mlextra virgin olive oil
1 tspsalt
lemon wedgesto serve
Instructions
1
Halve aubergines lengthways, score flesh deeply and salt for 30 minutes.
2
Rinse, pat dry and fry cut side down in olive oil until golden.
3
Slowly cook onions in remaining oil 20 minutes until very soft.
4
Add garlic, tomatoes, parsley and sugar, cook 10 minutes.
5
Stuff each aubergine half with tomato onion mixture.
6
Place in a baking dish, pour any remaining oil over.
7
Cover with foil and bake at 170C for 45 minutes.
8
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.
Calories
485
Protein
6.9g
Fat
35.8g
Carbs
42.2g
Fiber
16.6g
Sodium
500mg
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