This Turkish style aubergine recipe is a great one to try if you want something different for supper this week, particularly if you’ve got vegetarians in the family. While the aubergines do take a couple of hours to cook, the resulting tenderly tasty dish is definitely worth the wait.
There is plenty of veg involved in this dish so you’re well on your way to your five a day, and the recipe makes enough for six people, so it’s easy to feed the whole family for relatively cheap. You might even want to try this one as a side dish the next time you have a dinner party.
HOW TO MAKE IMAN BAYALDI
Heat 3 tablespoons of oil in a pan and soften the onions, then add the garlic and cook. Add parsley and tomatoes and season.
Halve the aubergines and scoop out most of the flesh. Salt and drain the shells and flesh for 30 minutes. Put the shells side by side in a baking dish. Chop the flesh, add to the tomato filling, then divide between the shells. Pour over the oil, sugar, tomato juice and lemon juice.
Cover the dish with foil and bake at 180 C, 160 C fan, 350 F, gas 4 for about 2 hours or until the aubergines are very soft. Let them go cold, then serve with a dollop of Greek yogurt, some chopped mint and coriander, and black pepper.
- 175ml (6fl oz) olive oil
- 3 small onions, thinly sliced
- 2-3 garlic cloves, crushed
- bunch flat-leaf parsley, chopped
- 1 x 400g can chopped tomatoes
- 6 aubergines
- 1-2tsp sugar
- 150ml (¼pt) tomato juice
- juice of 1 lemon
- Greek yogurt, to serve
- chopped fresh mint and coriander, to serve
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