Imam bayildi (Turkish baked tomato and aubergine)
Item 1 of 1
- Side
- 4
- 1 hour 10 minutes
Andrew Mackenzie's twist on a traditional Turkish stuffed aubergine recipe makes a stunning side dish, or works equally well as a vegetarian or vegan main course served with a hunk of crusty bread. Instead of using the tomatoes to make a sauce to stuff the aubergines, here both vegetables are sliced and layered with a fragrant onion mixture to create a beautiful fan effect.
First published in 2016
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Ingredients
Metric
Imperial
Tomato and aubergine layers
Onion base
- 6 small onions, finely sliced
- 4 garlic cloves, crushed
- 15 coriander seeds, crushed
- 10g of oregano leaves
- 200ml of olive oil
SAVE RECIPE
Equipment
- Ovenproof dish 4
Method
1
Begin with the onion base. Add the sliced onions to a heavy-bottomed pan with the crushed garlic and coriander seeds, the fresh oregano and olive oil
- 6 small onions, finely sliced
- 4 garlic cloves, crushed
- 15 coriander seeds, crushed
- 10g of oregano leaves
- 200ml of olive oil
2
Place over a medium heat and cook for about 30 minutes, stirring regularly to ensure the mixture is soft, fragrant and evenly cooked. Divide between 4 small copper pans or ovenproof dishes, ensuring each is half full
3
Preheat the oven to 190°C/gas mark 5
4
For the top layer, cut the aubergines in half lengthways and slice each into thin semi-circles. Repeat with the large vine tomatoes to create similar sized semi-circle slices
5
Arrange the slices on top of the onion mixture, alternating the tomato and aubergine until the pans (or dishes) are full – the vegetables will shrink slightly as they cook so should be packed in as tightly as possible
6
Season the tops with salt and pepper, place on a baking tray and bake in the oven for 30 minutes, or until the vegetables are softened and just turning golden-brown on top
7
Carefully drain any excess oil from the pans and serve hot. Alternatively, allow to cool completely then reheat in the oven for 10–15 minutes to serve
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