IMAM BAYILDI

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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!

Provided by Angela Sara

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 299.4, Fat 11.6, SaturatedFat 1.7, Sodium 24.1, Carbohydrate 49.5, Fiber 20.1, Sugar 18.3, Protein 8.7

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