My Aubergines Imam Bayildi
Aubergines Imam Bayildi is a classic Turkish dish featuring aubergines (eggplants) stuffed with a flavourful mixture of onions, garlic, tomatoes, and spices.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tsp ground coriander seeds
- 2 tsp ground allspice, not mixed spice
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp black peppercorns
- 2 small onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 small aubergines
- water
- 500 ml tomato juice
- 1 vegetable stock cube
- 100 g currants
- salt
- 4 medium fresh tomatoes
- extra virgin olive oil
- 5 sprigs fresh mint
- smoked paprika
- thick yoghurt
Instructions
- Heat the olive oil, add the spices, and gently cook for 2-3 minutes, being careful not to burn.
- Add the onions and coat them in the spice mix, then cook for a couple of minutes.
- Cut the aubergines into small pieces and add them to the onions with the garlic. Add the water and turn up the heat. Cover and steam the vegetables until the water has evaporated.
- Remove the lid and add the tomato juice, stock cube and currants, stir well and season.
- Turn the heat down and simmer for 15 minutes or until the aubergines are nice and soft.
- Re-season and let cool for a few minutes. When ready to serve, fold in the chopped tomatoes, olive oil, and fresh mint.
- Serve with yoghurt and a sprinkle of paprika.
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Notes
The spice blend "za'atar" can be spelled with or without the apostrophe and sometimes as "zatar". The apostrophe represents a sound in Arabic that doesn't exist in English. While "za'atar" is considered the most accurate English spelling, "zatar" is also widely accepted.
Nutrition
278
Calories
9G
Fat
1G
Saturates
34G
Sugars
209G
Salt
6G
Protein
52G
Carbs
12G
Fibre
ⓘ UK Government Reference Intakes (RIs).
