Imam Bayildi

Updated at: Thu, 17 Aug 2023 08:43:59 GMT

Step 1

1. Use a small sharp knife to make an incision lengthways along the middle of the eggplants, cutting almost to the back, keeping the stem intact. Place eggplants in a bowl. Sprinkle with salt and cover with water. Stir to dissolve the salt. Set aside for 1 hour. Drain off the liquid, rinse and pat the eggplants dry with paper towel.

Step 2

2. Preheat the oven to 200C/180C fan forced. Heat the oil in a large saucepan over high heat. Cook the eggplants, turning often, for 5 minutes or until golden. Use tongs to transfer the eggplants to a lined baking tray. Bake the eggplants for 20 minutes or until starting to soften. Transfer them to a roasting pan.

Step 3

3. Meanwhile, add the onion, capsicum and garlic to the saucepan. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until mixture is soft but not coloured. Add the tomato. Cook for a further 5 minutes. Add the passata and bay leaves. Season. Simmer for 15 minutes or until the oil rises to the top of the pan.

Step 4

4. Fill the eggplants with the capsicum mixture, allowing the mixture to spill out a little. Cover with baking paper and foil. Bake for 1 hour or until the eggplant is very tender. Serve with yogurt, if desired. Sprinkle with parsley.

0 liked

0 disliked