Total Time
35mins
Prep 10 mins
Cook 25 mins

A famous Turkish dish, its name means literally 'the Immam fainted' - some say at the deliciousness of the dish, others claim the poor priest was horrified at the amount of oil the dish used! I prefer the first theory!

Ingredients Nutrition

Directions

  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.
Most Helpful

Incredibly yummy and very colourful on my plate! The cinnamon really adds a unique taste to this dish and I liked the fact that you could eat the shells as well as the filling. The only thing I would say, is that the filling suggested here seemed just enough for our two eggplants. If I were making it for four people, I might add an extra pepper and a couple tomatoes (or choose smaller eggplants). We had this with a salad but I think rice would be good as well.

Sackville April 29, 2002

I have made this twice and it had been great both times. One change I made the second time was to peel the eggplant, then cube, then saute everything, then bake in a casserole pan for a pot luck. There were NO leftovers and many compliments. Thanks for a great recipe.

eMaeRay July 04, 2007

I used more tomato and only used red pepper (not green) as it is sweeter. Delicious but oily. Tasted just like it was in Turkey. Yum!

louieandlou October 12, 2005