Imam Bayildi

Ingredients

• Aubergines2 whole
• Onions, thinly sliced2 whole
• Garlic cloves, sliced4 whole
• Ripe tomatoes, chopped3 whole
• Fresh parsley, chopped1 handful
• Olive oil6 tbsp
• Sugar1 tsp

Steps

1. 1Heat the oven to 190°C. Halve the aubergines lengthways on a board, score the flesh and brown cut-side down in 2 tbsp oil in a frying pan. Transfer to an ovenproof dish.
2. 2Cook onions and garlic in 3 tbsp oil in the same frying pan for 10 minutes until soft, then add tomatoes, sugar, parsley and salt for 5 minutes.
3. 3Press a hollow into each aubergine in the ovenproof dish, pile in the filling from the frying pan, drizzle with remaining oil and add 100 ml water to the dish.
4. 4Bake covered in the same ovenproof dish for 35 minutes. Serve warm or at room temperature.