Recipe of the Week – 10th October 2016 – Turkish Stuffed Aubergines (Imam Bayildi)


This surprisingly easy recipe is one that I go back to time and again as there is something really satisfying in the combination of sweet and spicy flavours mixed in the peppers and the juicy aubergines themselves. I have refined my previous recipe a little as I’ve found a new mixture of flavours that I like even more.

Serves 4 to 6

Ingredients

3 large aubergines

200 ml extra virgin olive oil

4 large red onions, thinly sliced

3 garlic cloves, crushed

1 red and 1 yellow pepper, sliced

2 x 400g cans chopped tomatoes

3 tbs sugar

3 tsp ground coriander

1 tbs ras-el-hanout

Small bunch of fresh coriander, roughly chopped

Salt and Pepper to season

Method

1. Halve the aubergines then score diagonally 4 or 5 times inside before sprinkling generously with salt. Place aubergines in a colander for 30 minutes.

2. Meanwhile heat half of the olive oil in a large saucepan and sauté the onions, peppers and garlic for 10 minutes until soft. Add the tomatoes, sugar and spices and simmer for a further 5 minutes. Add half of the chopped coriander, stir, season and set aside. Preheat the oven to 190C.

3. Rinse the aubergine halves and place cut side down in a large heavy based frying pan with the remaining olive oil. Fry gently for 5 minutes until golden brown.

4. Place the aubergine halves in a casserole dish and top liberally with the tomato mixture. Cover with tin foil then place in the oven for 30 minutes.

5. Chill for 1 hour before serving, topping with the remaining fresh coriander. Serve with a fresh green salad or rice.

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