Aubergines with onions, tomatoes, garlic & parsley
Ingredients
- This is another way of cooking Imam Bayıldı. In this recipe the aubergines are not stuffed but all the ingredients are cooked together and baked in the oven.
- 2 small-medium aubergines
- 4 tbsp. olive oil
- 2 onions, cut into two and sliced
- 4 cloves garlic - 2 sliced, 2 crushed
- 2 large tomatoes, skinned and chopped
- Juice of ½ lemon
- ½ tsp. ginger
- ½ red pepper, cut into slices
- ½ green pepper, cut into slices
- Large handful chopped parsley
- Salt
- Freshly ground black pepper
- Preheat oven to 180°C.
Method
Peel the aubergines and slice into 4 lengthways, then cut each piece into large-sized cubes (they will get smaller when cooked in the oven). Place them in a large bowl and pour over enough olive oil to coat well. Give a good stir round. Tip the aubergines onto a large roasting tray and bake in the oven (turning over once) until softened and nicely browned. Leave to one side.
Fry the onions in the olive oil. Put on lid and cook gently until softened, not browned.
Add the sliced garlic after about 5 minutes, cook for a minute and put to one side
In a bowl, mix together the chopped tomatoes, lemon juice, crushed garlic, ginger, peppers, seasoning and parsley.
Layer the aubergines, onions and tomato mix in a deep casserole, finishing with a layer of the tomato mix.
Cover and bake in the oven 180°C (giving a good stir every 10 minutes or so) for 30 minutes, then reduce to 160°C until cooked.
Serve with a thick lemon slice and plenty of crusty bread!
