Turkish-style stuffed aubergines
4
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
The Turkish name for this dish is imam bayildi; apparently, it means ‘imam fainted’ – because it tasted so good! Great for a meat-free day
Ingredients
Aubergine
4 medium
Olive Oil
1 tablespoon(s)
Onion
1 large
Celery, Raw
1 stick(s)
Garlic
2 clove(s)
Peppers, all types
3 medium
Ground Cumin
1 teaspoon(s), level
Paprika
1 teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Tinned Tomatoes
2 can(s), large
Red wine vinegar
1 tablespoon(s)
Pomegranate Molasses
1 tablespoon(s)
Light feta cheese
120 g
Mint, Fresh
1 sprig(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Using a knife, score the aubergine flesh in a crisscross pattern. Put on a baking tray, brush with half the oil and bake for 30-35 minutes until tender.
2
Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the onion and celery for 5 minutes. Add the garlic and fry for 1-2 minutes. Add the peppers and cook for 5 minutes until they start to soften.
3
Stir in the spices and cook for 1 minute. Add the tomatoes, vinegar and molasses. Simmer gently for 20 minutes, until the veg is tender.
4
Remove the aubergines from the oven, let cool a little, then scoop out the flesh, leaving enough shell so the aubergines don’t collapse.
5
Stir the aubergine flesh into the tomato and pepper mixture. Season well. Spoon back into the aubergine shells and bake for 20-25 minutes.
6
Remove from the oven and set aside to cool to room temperature. Serve topped with the feta and garnished with the mint.
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