Imam Bayildi

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 medium aubergines (eggplants)
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic, cloves crushed
• 1 green pepper (capsicum)
• 1 red pepper (capsicum)
• parsley, good handful chopped
• 3 large tomatoes, blanched, skinned and coarsely chopped
• 1/2 teaspoon ground cinnamon
• black pepper
• salt
• 1/2-1 teaspoon sugar
• 1/2 lemon, juice of

Recipe

• 1 heat oven to 190°c/375°f/gas 5.
• 2 slice each aubergine in half lengthwise.
• 3 scoop out the flesh from the aubergines and chop.
• 4 blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
• 5 heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
• 6 add crushed garlic and fry for 2 minutes.
• 7 add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
• 8 add lemon juice and sugar to taste.
• 9 arrange the aubergine boats in a baking dish and fill each one with the filling.
• 10 cover the dish with aluminum foil.
• 11 bake in the oven for about 25 minutes.