Imam Bayildi Stuffed Eggplant

Method

1. 01

   Step 1

   Heat oven to 200°C. Peel alternate strips of skin from aubergines and make a lengthwise slit in each without cutting through.

2. 02

   Step 2

   Brush with 2 tbsp olive oil and roast for 25 minutes until softened.

3. 03

   Step 3

   Heat remaining oil in a pan and soften onions and pepper for 12 minutes. Add garlic, tomatoes, sugar and salt; simmer 10 minutes.

4. 04

   Step 4

   Gently open each aubergine slit and fill with tomato mixture. Place in a baking dish and pour water around them.

5. 05

   Step 5

   Cover and bake 30 minutes at 180°C, then uncover for 10 minutes. Finish with parsley and serve warm or at room temperature.