Imam bayildi, stuffed aubergines
I don't usually follow a recipe when making this dish but this time it turned out exceptional so I putting this recipe down here to follow next time. I will probably not be following it o the dot but it is good to have some guidelines.
4 aubergines, partly peeled leaving 4-5 thin strips of skin
2 tablespoons olive oil
1 spring of thyme
3 tablespoons olive oil
3 medium onion, peeled, halved and finely sliced
4 medium tomatoes, chopped
6 garlic cloves, finely sliced
20 gr parsley, roughly chopped
1 teaspoon caster sugar
½ teaspoon fine sea salt
½ tea spoon black pepper
1. Heat the oven to 200oC (400oF). Lightly oil an oven dish large enough for fitting all aubergines in. Put the aubergines and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and add spring of thyme to the dish. Bake at least 30 minutes or until the aubergines are soft and cooked completely.
2. While the aubergines are baking prepare the stuffing. Heat the olive oil in a pan and add onions fry 10 minutes stirring occasionally until onions are caramelized.
3. Add the tomatoes and cook further 5 minutes until tomatoes are broken down and released their juices.
4. Add the garlic, parsley, sugar, salt and pepper and cook 2 more minutes.
5. Once the aubergines are cooked take them out of the oven and slightly pierce lengthwise to split them open. Ensure that the bottom half on the dish stays intact.
6. Using a fork and a spoon open the aubergines from the split and make space for the stuffing, then using the same spoon stuff the aubergines with the stuffing.
7. Put the aubergines back in the oven and drop the temperature to 180°C (350°F) and bake for 15 minutes.
Once it is baked rest it ideally overnight as least couple of hours and serve in room temperature.