Imam Bayildi - Stuffed Aubergine Recipe

Prepare aubergines

Trim the stems from the aubergines and slice each lengthwise in half. Using a paring knife, score the flesh in a diamond pattern about 1/4 inch deep, leaving a 1/2 inch border of skin to keep the halves intact. Lightly salt the cut sides and place cut-side down on paper towels for 20 minutes to draw out bitterness and moisture; pat dry.

Pre-roast aubergines

Preheat the oven to 200°C / 400°F. Brush the cut sides with 2 tablespoons olive oil and place cut-side up on a baking tray lined with parchment. Roast for 20–25 minutes until the flesh is tender and starting to brown but still holds shape. Remove and set aside. Reserve any juices on the tray to add to the sauce later.

Sweat aromatics and peppers

While the aubergines roast, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and sweat for 6–8 minutes until translucent. Add the minced garlic and diced peppers and cook for 4–5 minutes until softened.

Build the tomato sauce

Stir in the chopped vine tomatoes and tomato paste. Add the reserved aubergine tray juices (if any). Season with sugar, dried oregano, ground cumin (if using), 1.5 teaspoons salt and 1/2 teaspoon black pepper. Reduce heat to medium-low and simmer 10–12 minutes until the mixture has thickened and the flavors have melded. Taste and adjust seasoning.

Finish the filling

Remove from heat and stir in the chopped parsley and lemon juice. Let the mixture cool slightly so it will hold together when spooned into the aubergines.

Stuff aubergines

Spoon the tomato-vegetable filling generously into each roasted aubergine half, pressing lightly so the filling fills the scored cavities. Arrange stuffed aubergines in a baking dish snugly.

Top and bake

Drizzle the remaining 2 tablespoons olive oil over the stuffed aubergines and cover the dish with foil. Bake at 180°C / 350°F for 20–25 minutes to allow flavors to marry. Remove the foil for the last 5 minutes to lightly brown the tops.

Cook rice

While the stuffed aubergines bake, combine the rinsed rice, 2 cups water, 1/2 teaspoon salt and 1 teaspoon butter or olive oil in a small saucepan. Bring to a boil, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Place a portion of rice on each plate and top with one or more stuffed aubergine halves. Spoon a little of the cooking sauce from the baking dish over the aubergine and rice. Drizzle with 1–2 tablespoons extra-virgin olive oil, garnish with extra parsley or basil, and serve warm.