morsels45

morsels45 said

Imam bayildi

Aubergine split and stuffed with onion and tomato, cooked in oil until it gives up.

Imam bayildi
Photo: AlexanderVanLoon, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make imam bayildi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Cooked until it gives up

75 minutes · serves 4 · Medium

What you need

  • 4 small aubergines
  • 3 onions, sliced thin
  • 6 garlic cloves, sliced
  • 4 tomatoes, chopped
  • 150ml olive oil
  • 1 tsp sugar
  • Parsley

What you do

  1. 1Peel the aubergines in stripes and slit each one down one side, without cutting through. Salt the slits and leave 20 minutes.
  2. 2Cook the onions very slowly in most of the oil, 20 minutes, until sweet. Add the garlic, then the tomatoes and sugar, and cook to a jam.
  3. 3Stuff the slits, packing them full, and sit them in a snug dish.
  4. 4Pour over the rest of the oil and 150ml water, cover, and bake at 170C for 50 minutes.
  5. 5Eat at room temperature, never hot, with parsley over.

Halved and roasted

50 minutes · serves 4 · Easy

What you need

  • 2 aubergines, halved
  • 2 onions
  • 4 garlic cloves
  • 1 tin chopped tomatoes
  • Olive oil

What you do

  1. 1Score and oil the aubergine halves, roast cut-side up at 200C for 30 minutes.
  2. 2Meanwhile cook the onion and garlic soft, add the tomatoes, reduce 15 minutes.
  3. 3Pile on top, back in for 15 minutes. Cool before eating.