Imam Bayildi

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!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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
•  salt
• 1⁄2-1  teaspoon sugar
• 1⁄2 lemon, juice of

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.