Turkish Stuffed Aubergine (Imam Bayildi) with Herbed Bulgur Pilaf
Hollowed aubergines baked after scoring and oiling, stuffed with tomato, pine nuts, currants, cinnamon and allspice, served with bulgur pilaf.
- 2 whole large aubergines
- 150 g bulgur wheat
- 2 whole large onions
- 4 whole garlic cloves
- 400 g canned chopped tomatoes
- 120 ml olive oil
- 30 g fresh parsley
- 15 g fresh dill
- 15 g fresh mint
- 40 g pine nuts
- 30 g currants
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 300 ml vegetable stock
- 1 whole lemon
- 1 tsp sea salt
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut aubergines in half lengthwise and score flesh in diamond pattern. Brush with 2 tbsp olive oil and season with salt. Place cut-side up on baking tray and roast for 25 minutes.
- Step 2
Meanwhile, heat 3 tbsp olive oil in large pan over medium heat. Add sliced onions and cook for 8-10 minutes until golden and softened.
- Step 3
Add minced garlic, tomato paste, cinnamon, and allspice to onions. Cook for 2 minutes until fragrant.
- Step 4
Add chopped tomatoes, pine nuts, currants, and season with salt and pepper. Simmer for 15 minutes until thick and jammy.
- Step 5
Remove aubergines from oven and carefully scoop out flesh, leaving 1cm border. Chop flesh and add to tomato mixture. Cook for 5 minutes more.
- Step 6
For bulgur pilaf: rinse bulgur in cold water until water runs clear. Heat 2 tbsp olive oil in saucepan, add bulgur and toast for 2 minutes.
- Step 7
Add hot vegetable stock to bulgur, bring to boil, then reduce heat to low. Cover and simmer for 15 minutes until tender and liquid absorbed.
- Step 8
Stir chopped parsley, dill, and mint into cooked bulgur. Season with salt, pepper, and lemon juice.
- Step 9
Stuff aubergine shells with tomato mixture, drizzle with remaining olive oil. Return to oven for 15 minutes until golden.
- Step 10
Serve hot aubergines alongside herbed bulgur pilaf, garnished with fresh herbs and lemon wedges.
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