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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Heat oven to 190°C/375°F/Gas 5.
2. Slice each aubergine in half lengthwise.
3. Scoop out the flesh from the aubergines and chop.
4. Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
5. Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
6. Add crushed garlic and fry for 2 minutes.
7. Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
8. Add lemon juice and sugar to taste.
9. Arrange the aubergine boats in a baking dish and fill each one with the filling.
10. Cover the dish with aluminum foil.
11. Bake in the oven for about 25 minutes.
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