A Mediterranean dish by all means! Basically, these are baked stuffed aubergines. It has to be a bit oily but unless you are heading for the catwalk then I don’t see any reason for not tasting them! Goes nicely with Feta cheese either grated at the end on top of them or as a chunk of cheese next to them.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
Alternatively, you can always surf in our Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Grate some feta cheese on top of them.
Fill each ‘boat’ of aubergines with the mixture and if any left add it loosely on top them. Then pour on them the oil, lemon and water.
Imam Bayildi Aubergines
Servings: 8 People
Ingredients
- 4 medium to large Aubergines/Eggplants
- 4 large fresh ripened Tomatoes
- 1 cup fresh Parsley , leaves only, finely chopped
- 3 medium Yellow Onions , finely chopped
- 4 cloves Garlic , finely chopped
- 40 ml Lemon juice
- 150 ml EVOO , (Extra Virgin Olive Oil)
- 100 ml Water
- ½ teaspoon Sugar
- 4 teaspoons Sea Salt
- 1 teaspoon fresh ground Black Pepper
Instructions
- Turn the oven to 200 degrees C, air circulation and elements on (not grill), and put your rack halfway in the oven.
- Start by cutting a small part of the bottom of the aubergines, not the stem and then peel them lengthwise like a zebra, one peel – one skin.
- Cut the aubergines in half and lengthwise on the flesh make couple of cuts with a sharp knife.
- Place the aubergines in a large bowl filled with water and 2 teaspoons of salt and allow to get soft for about 30 minutes. Take out of the bowl and squeeze carefully to release the water. Place them in an oven-proof baking dish tightly next to each other.
- In the meantime, slit the bottom of the tomatoes like a cross and place them for a minute in a bowl filled with hot water. Take them out with a slotted spoon and let cool. Then starting from the slit section start peeling them, then cut in wedges and deseed them.
- Finally cut the peeled and deseeded tomatoes in small cubes and add them in a bowl along with the chopped onions, chopped garlic, parsley, sugar, salt and pepper. Mix well with a spoon.
- Back to the aubergines, it’s time to fill them with the above mixture. Fill each ‘boat’ of aubergines with the mixture and if any left add it loosely on top them. Then pour on them the oil, lemon and water.
- Cover and seal well with aluminum foil.
- Cook for 50 minutes, uncover and cook for further 20 minutes.
- Optionally grate some feta cheese on top of them.
