Made with the finest olive oil, this magical dish has been a favourite at special occasions throughout Turkey and beyond ever since the Imam fainted at its gorgeousness!

Ingredients

  • 2 medium-sized aubergines
  • 50ml olive oil
  • 2 medium-sized onions, peeled and cut lengthways
  • 1 tsp cumin seeds
  • 4 cloves of garlic, peeled and chopped
  • 4 tomatoes, chopped coarsely
  • 1 tbsp tomato concentrate
  • 1 tbsp coarse black pepper
  • 1½ tsp salt
  • 40g flat leaf parsley, finely chopped
  • 300ml hot stock

        Method

        1. Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
        2. Heat the oil and sauté the onions and scooped out aubergine flesh together.
        3. Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes.
        4. Spoon the mixture into the aubergine ‘shells’.
        5. Place the aubergines into an ovenproof dish and carefully pour round the hot stock.
        6. Cover with foil and bake at 200°C/400°F/gas mark 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
        7. Sprinkle with parsley and serve.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        45 mins

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