İmam Bayıldı

Method

1. 1

   Prepare the aubergines

   Heat the oven to 200°C (180°C fan). Halve the aubergines lengthways and score the cut sides in a shallow crosshatch, without piercing the skin. Brush with 2 tbsp olive oil and place cut-side up in a roasting tin.

2. 2

   Roast

   Roast for 25 to 30 minutes, until the flesh is soft and golden.

3. 3

   Soften the onions

   Warm 3 tbsp olive oil in a frying pan over low heat. Add the onions and salt and cook for 12 to 15 minutes, stirring often, until very soft and translucent but not browned.

4. 4

   Cook the filling

   Add the garlic and cook over low heat for 1 minute, until fragrant. Stir in the chopped tomatoes, tomato purée and sugar.

5. 5

   Thicken the filling

   Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the tomatoes collapse and the mixture is thick but still moist. Stir in the parsley and lemon juice.

6. 6

   Fill the aubergines

   Take the aubergines from the oven and reduce the oven to 180°C (160°C fan). Use a spoon to press a hollow into each soft half, keeping the skins intact. Divide the filling between them.

7. 7

   Braise

   Pour the water and remaining olive oil into the tin around the aubergines, not over the filling. Cover tightly with foil and bake at 180°C (160°C fan) for 25 minutes.

8. 8

   Finish braising

   Uncover and bake for a further 10 to 15 minutes, until the aubergines are completely tender and the sauce has reduced slightly.

9. 9

   Rest and serve

   Leave the aubergines to rest in the tin for 10 minutes, until settled and warm rather than piping hot. Spoon the olive oil and tomato juices over them before serving.

Tips

• Score the aubergine flesh shallowly so it cooks evenly, taking care not to pierce the skin.
• Keep the onion heat low and stir often so it softens without browning.
• Make the hollow gently with a spoon to keep each aubergine skin intact.
• Pour the braising liquid around the aubergines so the filling stays in place.

Swaps

• Use chopped fresh mint in place of some or all of the parsley.
• Use brown sugar in place of caster sugar.
• Use bottled lemon juice in place of fresh lemon juice.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in the oven or in a covered pan.