Home > Worldwide Recipes > Turkey > Vegetable and Side Dishes > Turkish Imam Biayeldi
Turkish Imam Biayeldi
Ingredients
6 small or 3 medium aubergines (1 ½ lb)
1 lb onions, thinly sliced
5 garlic cloves, chopped finely
Sunflower oil
1 green pepper, thinly sliced (optional)
Good quality tomato juice
8 oz tomatoes, peeled and chopped
Pepper
1 teaspoon sugar
1 large bunch parsley, chopped
1 large tomato, sliced
Method
Cut aubergines in half lengthways. Sprinkle with salt and leave for 30 minutes. Rinse and pat dry. Pre-heat oven to 200ºC (gas 6).
To make stuffing gently fry onions and garlic in 3 tbsps oil until soft. Add the green pepper and tomatoes, seasoned with salt, pepper and a little sugar. Cook gently for about 15 minutes and stir in the parsley.
Quickly shallow fry the aubergines in hot oil enough to seal them, turning to brown all over. Drain on kitchen paper. Make a deep slit along the length of the aubergine halves.
Open the slit and spoon in as much stuffing as the slit will hold. Lay the aubergine halves close to each other in a baking dish and garnish with tomato slices.
Pour in enough tomato juice to almost cover the aubergines and bake for about 45 minutes. Serve at room temperature.
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