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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!
- 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
- 1⁄2-1 teaspoon sugar
- 1⁄2 lemon, juice of
- Heat oven to 190°C/375°F/Gas 5.
- Slice each aubergine in half lengthwise.
- Scoop out the flesh from the aubergines and chop.
- Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
- Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
- Add crushed garlic and fry for 2 minutes.
- Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
- Add lemon juice and sugar to taste.
- Arrange the aubergine boats in a baking dish and fill each one with the filling.
- Cover the dish with aluminum foil.
- Bake in the oven for about 25 minutes.
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.
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.
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!