Aubergines 'Imam Bayildi'

Source: Metro

I make a very simple, unspiced tomato sauce for this recipe: some cooks prefer to add spices such as cumin and coriander. A good deal of olive oil is required for the initial frying of the aubergines. It has been suggested the imam fainted when he saw the olive oil bill, rather than upon tasting the dish. Serves six.

Ingredients:

• 6 medium-sized aubergines
• Olive oil
• 1 large onion
• 6 cloves garlic
• 4 ripe tomatoes or tinned chopped tomatoes
• 1 tsp sugar
• 0.5 bunch flat-leaf parsley
• 1 lemon
• Greek yoghurt

Method:

Peel alternate strips of the aubergine lengthwise. Halve or even quarter the aubergines, depending on size and then make an incision down into the aubergines without cutting right through them. If only halving the vegetable, make two or three incisions. Heat a large frying pan with olive oil and fry the aubergines on all sides, colouring them golden brown. Remove and drain: the aubergines should not be cooked at this stage, but be raw in the middle. 

Make a sauce by stewing the onions and garlic in olive oil until soft. Add the tomatoes, salt, pepper and sugar and stew again until thick. Wash and chop the parsley, add to the stew and then remove it from the heat. 

Lay the aubergines in a gratin dish. Cut a big slash down through the aubergines, taking care not to reach the bottom or to cut through the sides. Open out the pocket so it can be crammed with the sauce mixture and then close up the pouch as much as possible. Pour in a cup of water and sprinkle some olive oil over the top of the aubergines. Cover the tray with foil and bake in a medium to hot oven for an hour. Check to make sure the aubergines are tender throughout. Serve them either chilled or at room temperature with a little Greek yoghurt and some good crusty bread.