Imam Bayildi (Braised Stuffed Aubergines)
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Roasted aubergine halves stuffed with soft onions, tomatoes, garlic, parsley and dill, slowly braised with olive oil, lemon and a little sugar.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Roast and drain. Heat the oven to 230 °C (210 °C fan). Score the cut sides of the aubergines in a criss-cross without piercing the skin, brush with 1 tbsp oil and roast cut side up on the lined tray for 20 min until soft. Drain them cut side down in a colander for 30 min so excess bitter juices run out.
- 2
Make the filling. Heat 2 tbsp oil in the frying pan over medium heat and cook the onions for 5-8 min, stirring, until very soft and sweet. Add the garlic for 1 min, then tip into the bowl and mix with the tomatoes, parsley, dill, salt, 1 tsp of the sugar and 1 tbsp of the remaining oil.
- 3
Stuff the aubergines. Set the aubergines cut side up in the pan and press a hollow into each with a spoon. Pile in the filling. Mix the last of the oil with the remaining sugar, the water and the lemon juice and pour it over and around.
- 4
Braise slowly. Cover and cook on low heat for 60-75 min, basting from time to time and adding a splash of water if the pan starts to dry. The aubergines are ready when collapsed and silky and the juices are lightly caramelised. Leave to cool in the pan and serve at room temperature with extra parsley.
Storage
Refrigerate covered up to 4 days. Serve at room temperature, or reheat gently until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- rimmed baking tray
- baking paper
- large frying pan with lid
- mixing bowl
- colander
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 237 kcal |
| Protein | 4.3 g |
| Carbohydrate | 27.3 g |
| of which sugars | 15.7 g |
| of which free sugars | 2.7 g |
| Fat | 14.3 g |
| of which saturates | 2 g |
| Fibre | 8.1 g |
| Salt | 1.5 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
