On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.58 / 5 (147 votes)

Prep time:
25 min
Cook time:
1 hr 30 min

Allegra McEvedy’s hearty stuffed aubergines, known as imam bayildi, can hold their own as a vegetarian main or a side to grilled meat


1. Pre-heat the oven to 180C/160 fan/gas 4. Halve the aubergines lengthways and score with a deep cross-hatch, taking care not to go through the skin. Season with salt and pepper and drizzle with a little extra virgin olive oil before putting into a baking dish.

2. Cook the aubergines for 30 minutes or until the flesh is soft, then take out and leave to cool. Leave the oven on.

3. Put a large, wide pan on a medium heat and add the 150ml extra virgin olive oil. Sweat the onion, peppers and garlic over a medium heat for 15 minutes or until they have softened, stirring regularly.

3. When the aubergines are cool enough to handle, carefully scoop out the skin, keeping the skin in tact for later. Roughly chop the flesh and add to the pan with the vegetables.

4. Stir the vegetables and fry gently for another 10 minutes before adding the chilli, cumin and oregano. Cook the spices out for a couple of minutes then add half the tomato purée and all the sundried tomato purée. Stir again to make sure that everything is nicely coated and then sprinkle in red wine vinegar.

5. Turn the heat off. Stir in the parsley and lemon zest, then season with salt and pepper.

6. Spoon the mix back into the aubergine skins and place them back in the baking dish.

6. Whisk the rest of the tomato purée into half a litre of boiling water. Add 2 tablespoons of extra virgin olive oil and season with salt and pepper. Pour into the dish between the aubergines so that it comes most of the way up the skin but does not flood over the top. Save any liquid you do not use.

7. Bake in the oven for half an hour and leave to cool for 10 minutes before serving with some of the cooking juices spooned over the top.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I don't have much of a vegetarian repertoire but this was absolutely delicious rich and very tasty. I will be making this again because the layers of flavours would win over non-vegetarians as well as impress vegetarians.

Stevie50+ Stevie50+  Posted 16 Jun 2014 8:43 PM

Watched and recorded the series, and this was just too tempting to pass up. Packed full of flavour and silky rich. It was certainly well received too. Looks like I shall be cooking lots of Turkish food now.

GarryE40783 GarryE40783  Posted 04 Aug 2013 10:37 AM

definitely the best version Ive cooked - very rich & delicious

juliaM27646 juliaM27646  Posted 12 Mar 2013 2:58 PM

I've already cooked this twice since seeing it on the show. I've made many Imam Bayaldi recipes over the years and this is by far the best. Very rich and loads of lovely flavours.

spencer.barnett2075 spencer.barnett2075 Posted 28 Sep 2012 6:58 PM

Hi Angeela, thanks for your comment - we only feature short clips on our website designed as a guide, rather than featuring entire shows. If you have any questions about the recipe, please let me know and I can help.


Anna -Good Food Anna -Good Food Posted 25 Sep 2012 4:39 PM

Hello. Can you please tell me why I can not watch the full version of this recipe on your website & stops after 59 seconds. This happens a lot on your website & I like to rely on it as sometimes don't get the chance to see the recipes on tv. Thankyou

AngeelaS48943 AngeelaS48943 Posted 22 Sep 2012 5:58 AM