Imam bayildi

Categories: April

Ingredients

• 4 large aubergines, with long stalks if possible, halved lengthways
• 200ml extra-virgin olive oil
• 500g onions, halved and very thinly sliced
• 4 garlic cloves, crushed
• 750g Italian plum tomatoes, skinned, seeded and finely chopped
• leaves from 15 sprigs of flatleaf parsley
• leaves from 12 sprigs of marjoram
• 2 tsp sugar
• 1 small lemon, thinly sliced

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Cut a line in the flesh 5mm in from the edges of the aubergine halves, then score the flesh inside with a criss-cross pattern. Rub plently of oil all over the aubergines and season with a little salt. Arrange in an ovenproof dish big enough to hold the aubergines in a single layer. Bake for about 30 minutes or until the flesh has just softened.

2. Heat 75ml of the oil in a heavy-based frying pan, add the onions and garlic, cover with a lid and cook over a low heat until soft. Increase the heat and add the tomatoes.

3. Cook until the juices from the tomatoes have reduced a little, then add salt and pepper to taste. Reserve a few parsley leaves for serving, then chop the remainder together with the marjoram. Add to the onion and tomato mixture, then add the sugar. Scoop some central flesh out of the aubergines, leaving a shell around the outside to hold the base in shape. Chop the scooped out section and add to the tomato mixture. Pile the mixture into the aubergine shells and sprinkle with pepper. Arrange the lemon slices on top. Trail more oil generously over the top, then sprinkle with 4 tablespoons of water. Cover with foil and bake for 30-40 minutes until meltingly soft. Remove the foil about 10 minutes before the end. Serve, sprinkled with any remaining oil and the reserved parsley.

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