Braised Stuffed Eggplant with Tomato — Imam Bayildi
Istanbul vegan slit-aubergine stuffed with onion, tomato, garlic, and parsley then braised slowly in olive oil and tomato until silky, served warm or chilled with crusty bread to mop the oil.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel both aubergines in stripes leaving alternating skin bands. Slit deeply down centre of each without cutting through ends, salt cavities with 1 tsp total, rest 10 minutes. Slice onions thinly, slice garlic, grate tomatoes, chop parsley.
Sweat
Heat 60ml olive oil in a wide lidded pan (or two smaller pans) over medium-low heat 1 minute. Add onions and garlic, cook 8-10 minutes until softened, translucent, and fragrant without colouring.
Build
Stir tomato paste, half the salt (about 0.75 tsp), pepper, oregano, and sugar over medium heat 1 minute until darkened. Off the heat, fold in grated tomatoes and half the parsley until filling holds together.
Stuff
Rest filling 2 minutes off the heat. Prise open each aubergine slit and pack onion-tomato filling generously into cavities until heaped and secure. Wipe pan and return aubergines (side by side or slightly overlapping if needed).
Braise
Pour remaining 60ml olive oil, hot water, and remaining salt (about 0.75 tsp) around aubergines. Cover and braise over low heat 40-45 minutes until aubergines are silky and oil-tomato sauce reduces and pools around them.
Rest and plate
Off the heat, rest 5 minutes covered for oil to settle. Lift aubergines onto deep plates, spoon braising oil generously over, scatter remaining parsley, finish with lemon wedges, serve warm or chilled with bread.
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