Imam Bayildi (Stuffed Aubergine)
Accompaniment
Food
Main Courses
Quick Meals
Turkish
Dairy-free
Gluten-free
Vegan
Vegetarian
4 Servings
Ingredients
2 medium aubergines, cut in half and scored inside
3 large onions, thinly sliced
3 green peppers, thinly sliced
4 pieces of garlic, sliced
1 tsp salt
1/2 tsp black pepper
Pinch chilli powder
Pinch sugar
1/2 tsp ground cumin
1 small tin chopped tomatoes
2 tbsp tomato purée (GF)
2 tomatoes, cut into quarters
Method
- Cook the onions, peppers and garlic in a drizzle of oil until soft, then add the chopped tomatoes and cook for a further 5 minutes
- Add the salt, chilli, black pepper, cumin and sugar and cook for a further 10 minutes
- Deep fry the aubergines until cooked and place on a strainer to get rid of the excess oil, then place onto a baking tray and add the sauce, spreading it evenl. Place the tomatoes on top and bake in oven on highest setting and cook until the tomatoes on top brown
- Leave to cool
- Served hot or cold, add a drizzle of olive oil
