Imam Bayildi

Name: Imam Bayildi
Yield: Serves 4–6
Cuisine: Turkey
Ingredients: 1 kg (2 lb 4 oz) eggplants (aubergines), cut in half lengthways; 3 garlic cloves, finely chopped; 3 onions, thinly sliced; 2 teaspoons dried oregano; ¼ tablespoons chopped parsley; 400 g (14 oz) roma (plum) tomatoes, peeled and chopped, or 400 g (14 oz) tin chopped tomatoes; 185 ml (6 fl oz/¾ cup) olive oil; 2 tablespoons lemon juice; 35 g (1¼ oz/¼ cup) currants; 4 teaspoon ground cinnamon; pinch of sugar; 125 ml (4 fl oz/½ cup) tomato juice

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

185 ml (6 fl oz/¾ cup) olive oil
1 kg

Asia
Turkey
Main course
Gluten-free
Vegan
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4). Heat half the olive oil in a large heavy-based frying pan and cook the eggplants on all sides for 8–10 minutes, until the cut sides are golden. Remove from the pan and scoop out some of the flesh, leaving