Imam bayildi (Turkish stuffed aubergine)

The name of this traditional Turkish recipe means the imam fainted. Various explanations exist as to how the dish obtained the name. There are also many variations of the dish itself, in terms of cooking method and flavouring. In the many of them the aubergine is slit and stuffed with a spiced tomato and onion mixture but some recipes, including this one, also cook the aubergine along with the other ingredients. Olive oil is an important flavouring ingredient in the recipe and some recipes call for much more olive oil than others.  My version is fairly sparing with the olive oil but I have added some spices so it does not lack in flavour.

 

Servings: 2

     

Ingredients
1 large aubergine/eggplant

4 medium tomatoes (substitute with a 400g/14oz can of tomatoes if needed), diced

1 medium onion, diced

3-4 cloves of garlic (depending on size – I used 3 large cloves), chopped

4 tablespoons chopped parsley, plus more to garnish if desired

1½ tablespoons olive oil

1 stick of cinnamon

1 pinch each:

Cumin seeds

Coriander seeds

Salt to taste

Pita bread or other flat bread or crusty bread to serve

Method

Preheat the oven to 180ᵒC.  Halve the aubergine and make criss-cross cuts through its flesh (see below), taking care not go to too close to the skin. Use a spoon to scoop out the flesh, leaving a thin layer next to the skin. Keep the shells aside. Heat a non-stick pan over a low heat and cook the aubergines over a low heat until fairly soft (about 10 -12 minutes).

Meanwhile coarsely puree half tomatoes and set aside. Heat 1 teaspoon of oil in a pan over low heat and add the onion and garlic. Sauté for 2-3 minutes, then add the cumin seeds, coriander seeds and cinnamon. Continue to cook, stirring occasionally until the onions begin to soften (about 8-10 mins).

Add the chopped tomatoes (but not the puree) and cook for a few minutes until the tomatoes are soft. Now add the cooked aubergines and the tomato puree. (If using canned tomatoes add the tomatoes and aubergines at the same time, after the onions have begun to soften) and half of the chopped parsley. Cook for 15-20 minutes over a medium heat or until some of the liquid has evaporated and the mixture is fairly thick but still moist. Add the remaining parsley, season to taste with salt and cook for 2-3 minutes longer, taking care that the mixture does dry out. Add a couple of tablespoons of water and mix well if seems too dry.

In the meantime, heat the non-stick pan again over a medium heat and cook the aubergine shells skin-side facing down for about 3-4 minutes until it begins to blacken. Then lift the shells and lean top part against the side of the pan so that the fleshier lower part of the base can cook (about 5 minutes). Now turn over the aubergines, placing the flesh-side down on the pan. Press them against pan and cook for 7-8 minutes or until the insides start to brown. 

Place the aubergine shells on a baking tray. Spoon the mixture equally into each shell. Carefully re-shape the sides of the shell around the mixture to hold it. Bake in the oven for 20 minutes. Serve hot or, as it is traditionally served, at room temperature, with bread, and garnished with more parsley if desired.