Imam bayildi

Ingredients

• 4 tomatoes
• ¼ bunch flat-leaf parsley leaves, finely chopped
• 4 brown onions, roughly chopped
• 1 tsp salt
• 1 tsp sugar
• 4 globe eggplants
• 150 ml olive oil, plus extra for greasing
• 16 garlic cloves
• 1 red bullhorn pepper, whole (or ½ large red capsicum)

Instructions

1. Halve the tomatoes, then scoop out the seeds with a teaspoon and roughly chop the flesh. Combine the tomatoes, parsley, onion, salt and sugar into a large saucepan and knead the mixture for 2 minutes.
2. Slice three strips off the skin of each eggplant, starting about 2 cm below the top and finishing 2 cm above the base. The eggplants should now look like they're wearing striped pyjamas. Place them on top of the tomato mixture, then pour in the olive oil.
3. Simmer, covered, on low heat for 30 minutes. Add the garlic cloves to the oil, then simmer for a further 20 minutes. Remove the eggplants from the pan.
4. Slit the eggplants lengthways, starting 2 cm from the tip and finishing 2 cm from the base. With the slit facing upwards, use the back of a tablespoon to push the slit open and give the eggplant a canoe shape. Brush a baking tray with oil and top with the eggplant boats. Remove the garlic cloves from the saucepan.
5. Spoon the onion mixture from the pan into each eggplant. Remove the stalk and seeds from the bullhorn pepper and cut into four slices, lengthways. Place one slice of pepper and four garlic cloves on top of each canoe. Spoon the remaining sauce over the top, then serve.

Photography by Jiwon Kim.

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