Imam Bayildi

Name: Imam Bayildi
Ingredients: 4 medium aubergines (eggplants); 3 tablespoons olive oil; 1 onion, finely chopped; 2 garlic, cloves crushed; 1 green pepper (capsicum); 1 red pepper (capsicum); parsley, good handful chopped; 3 large tomatoes, blanched, skinned and coarsely chopped; 1/2 teaspoon ground cinnamon; black pepper; salt; 1/2 - 1 teaspoon sugar; 1/2 lemon, juice of

13 ingredients

11 steps

Ingredients

4 medium aubergines (eggplants)
3 tablespoons olive oil
1 onion, finely chopped
2 garlic, cloves crushed
1 green pepper (capsicum)
1 red pepper (capsicum)
parsley, good handful chopped
3 large tomatoes, blanched, skinned and coarsely chopped
1/2 teaspoon ground cinnamon
black pepper
salt
1/2 - 1 teaspoon sugar
1/2 lemon, juice of

Directions

1

Heat oven to 190°C/375°F/Gas 5.
2

Slice each aubergine in half lengthwise.
3

Scoop out the flesh from the aubergines and chop.
4

Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
5

Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
6

Add crushed garlic and fry for 2 minutes.
7

Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
8

Add lemon juice and sugar to taste.
9

Arrange the aubergine boats in a baking dish and fill each one with the filling.
10

Cover the dish with aluminum foil.
11

Bake in the oven for about 25 minutes.