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Title: Turkish Imam Biayeldi
Categories: Vegetarian Turkish
Yield: 1 Servings
| 6 | sm | Or |
| 3 | md | Aubergines (1 1/2 lb) |
| 1 | lb | Onions, thinly sliced |
| 5 | Garlic cloves, chopped | |
| Finely | ||
| Sunflower oil | ||
| 1 | Green pepper, thinly sliced | |
| (optional) | ||
| Good quality tomato juice | ||
| 8 | oz | Tomatoes, peeled and |
| Chopped | ||
| Pepper | ||
| 1 | ts | Sugar |
| lg | Bunch parsley, chopped | |
| 1 | lg | Tomato, sliced |
Cut aubergines in half lengthways. Sprinkle with salt and leave for 30 mins. Rinse and pat dry.
Preheat oven to 200 C (gas 6). To make stuffing gently fry onions and garlic in 3 tbsps oil until soft. Add the green pepper and tomatoes, seasoned with salt, pepper, and a little sugar. Cook gently for about 15 mins and stir in the parsley.
Quickly shallow fry the aubergines in hot oil enough to seal them, turning to brown all over. Drain on kitchen paper.
Make a deep slit along the length of the aubergine halves. Open the slit and spoon in as much stuffing as the slit will hold.
Lay the aubergine halves close to each other in a baking dish and garnish with tomato slices.
Pour in enough tomato juice to almost cover the aubergines and bake for about 45 mins.
Serve at room temperature