This is one of the most typical Turkish dishes you’ll ever come across to in Turkish home cooking. It’s a very tasty vegetarian dish which is also Low in Protein so it is free food. My mum used to make this dish very often and I have always loved it. I am so pleased Keir loves it too as it’s a perfect Low Protein meal that we all can share.
Imam Bayildi (Stuffed Aubergine)
- 3 aubergines sliced in half lengthwise
- 1 pepper chopped
- 1 onion, chopped
- 1 clove of garlic, chopped or crushed
- 1 tin of tomato
- 1 tablespoon of tomato paste
- small bunch of parsley, chopped
- Violife cheese, grated (optional)
- salt and pepper
- olive oil
- Slice the aubergines in half lengthwise and score the flesh side deeply in criss cross shape.
- In a hot frying pan add little olive oil, fry the aubergines flesh side in a gentle heat until it goes slightly brown and the flesh is soft enough to scoop out. This shoulc take about 10 minutes. Leave to one side to cool.
- Fry the onions, garlic and peppers until soft. Scoop out the aubergine flesh and mix into the onion and garlic mixture. Add the tomato paste, chopped tomatoes and chopped parsley. Add seasoning and stir well and cover with lid. Leave to cook for 10 minutes.
- Lay the aubergine halves in a baking tray and divide the tomato mixture between them. (Optional : Sprinkle some grated Violife cheese.)
- Grill the aubergines until the cheese has melted. Once cooked serve with little scatter of parsley.
Enjoy this dish served with PKU rice or bread.
Hints: Instead of frying the aubergines in Step 2, alternatively you could brush the aubergines with olive oil and bake in preheated oven 190C/170C fan for 20 minutes