Turkish Imam Bayıldı Style Stuffed Aubergine
Side Dish | with Harissa, Baby Plum Tomatoes and Cheese
- Milk
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Sesame
- Brazil nuts
- Hazelnuts
- Nuts
- Pecan Nuts
- Cashew nuts
- Macadamia Nuts
- Pistachio nuts
- Peanut
Tender and flavour-packed, these stuffed aubergines are inspired by the classic Turkish dish Imam Bayıldı. Translating directly to 'The Imam Fainted', legend has it that this dish is so tasty that it caused the Imam to faint after trying it!
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Onion
3 unit(s)
Garlic Clove
250 grams
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
50 grams
Harissa Paste
100 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.
c) Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.
d) When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
c) While the onion fries, peel and grate the garlic (or use a garlic press).
d) Halve the baby plum tomatoes.
e) Roughly chop the parsley (stalks and all).
a) Once the onions are golden, add the baby plum tomatoes to the pan and stir-fry, squishing the tomatoes down in the pan, 3-4 mins.
b) Next, stir in the garlic and harissa paste (use less if you'd prefer things milder) and fry until fragrant, 1 min more. Season with salt and pepper.
c) Remove from the heat, stir in the honey (see pantry for amount) and half the parsley.
d) Crumble in half the cheese and stir to combine.
a) Once the aubergine has finished roasting, remove the tray from the oven. Using a fork, squish down and scrape out some of the aubergine flesh, then stir it through the tomato and onion mixture.
b) Fill the aubergine halves with the onion and aubergine mixture. Crumble over the remaining cheese and drizzle with olive oil.
c) Return to the oven to bake until golden, 4-5 mins.
d) Once ready, pop the stuffed aubergines onto a serving platter and sprinkle over the flaked almonds and remaining parsley to finish.
Enjoy!
