Iman biyaldi (stuffed aubergines)
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-recipe "Iman biyaldi (stuffed aubergines) recipe")
Iman biyaldi (stuffed aubergines)
- Prep time:
- 15 mins
- Cook time:
- 50 mins
- Serves:
- 4
The story goes that when a priest tasted this spiced dish, he fainted with pleasure - try this delicious recipe provided by The Vegetarian Society
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Ingredients
- 2 medium Aubergines
- 50ml Olive oil
- 2 medium Onions, peeled and cut lengthways
- 1 tsp Cumin seeds
- 4 whole cloves Garlic, peeled and chopped
- 4 Tomatoes, coarsely chopped
- 1 tbsp tomato purée
- 1 tbsp coarsely ground black pepper
- 1.5 tsp Salt
- 40 g flat leaf Parsley, finely chopped
- 300 ml hot water
Method
1. Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge.
2. Heat the oil and sauté the onions and scooped out aubergine flesh together for about 5 minutes.
3. Add the cumin seeds, garlic, tomatoes, tomato purée, pepper and salt and simmer for a few minutes.
4. Spoon the mixture into the aubergine 'shells'.
5. Place the aubergines into an ovenproof dish and carefully pour round the hot water.
6. Cover with foil and bake at 200°C/gas 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.
7. Sprinkle with parsley and serve.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org
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Latest Comment
I make this at home all the time and I just grill the aubergines (as whole). The traditional way to cook them is by frying them but grilling has the same effect but its much lighter and tastier.
I find aubergines get a little tough and watery when you steam them. Roasting aubergines also gives a richer, toasty flavour. Let us know how you get on if you do steam them
can we steam it instead of baking it?Can somebody share the disadvantage or steaming the aubergine compared to baking it?