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Turkish Stuffed Aubergines (Imam Bayildi) with Herbed Pilaf
Roasted aubergine shells stuffed with chopped flesh, sautéed onion and garlic, tomatoes and spices, finished with herbs.
- 3 whole medium aubergines
- 180 g basmati rice
- 2 whole large onions
- 4 whole garlic cloves
- 400 g canned chopped tomatoes
- 120 ml olive oil
- 30 g fresh parsley
- 20 g fresh dill
- 2 tbsp tomato puree
- 1 tsp caster sugar
- 1 tsp ground cinnamon
- 1 whole vegetable stock cube
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 180°C. Cut aubergines in half lengthways and score flesh in a crosshatch pattern, leaving 1cm border.
- Step 2
Brush aubergine flesh with 3 tbsp olive oil and season with salt. Place cut-side up on baking tray and roast for 25 minutes.
- Step 3
Meanwhile, heat 3 tbsp olive oil in large pan. Slice onions thinly and cook over medium heat for 8-10 minutes until golden.
- Step 4
Add minced garlic, cook 1 minute. Add chopped tomatoes, tomato puree, sugar, cinnamon, salt and pepper. Simmer 15 minutes.
- Step 5
Scoop out aubergine flesh carefully, leaving shells intact. Chop flesh roughly and add to tomato mixture.
- Step 6
Stir in chopped parsley and dill. Cook 5 minutes more until thick. Taste and adjust seasoning.
- Step 7
For pilaf: rinse rice until water runs clear. Heat remaining oil in saucepan, add rice and stir 2 minutes.
- Step 8
Dissolve stock cube in 360ml boiling water. Add to rice with pinch of salt. Bring to boil, reduce heat to low.
- Step 9
Cover and simmer 12 minutes. Remove from heat, let stand 5 minutes, then fluff with fork.
- Step 10
Fill aubergine shells with tomato mixture. Return to oven for 15 minutes until tops are lightly browned.
- Step 11
Serve hot aubergines alongside herbed pilaf, drizzled with any remaining olive oil.
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