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Imam Bayaldi recipe

16 ratings

Soft and tomatoey, this main course is a winner with everyone, not just vegetarians. A healthy, vegan dinner made with spiced, seasoned aubergine that's baked with a rich tomato sauce until soft and stewed, ready in an hour and great to serve 4. See method

Serves 4
5mins to prepare and 55mins to cook
158 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2 large aubergines
1 onion, sliced
2 cloves garlic, finely chopped
pinch cumin
1tbsp of tomato puree
pinch sugar
1 x 400g tin chopped tomatoes
4 tbsp olive oil
juice ½ lemon
parsley

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
660kj
158kcal 8%
Fat
12g 17%
Saturates
2g 9%
Sugars
9g 10%
Salt
0.1g 2%

of the reference intake
Carbohydrate 10.6g Protein 3.3g Fibre 5.6g

Method

Cut the aubergines in half lengthways, keeping the stalks attached. Score the flesh on the cut side of the aubergine 3 times lengthways, making sure you don’t cut all the way through. Sprinkle with salt and place cut side down in a colander for 30 minutes.
Preheat an oven to 180°C, 160°C fan, Gas Mark 4. Meanwhile, heat 1tbsp of the oil in a pan and cook the onion and garlic for about 5 minutes until beginning to soften. Add the cumin and cook briefly before stirring in the tomatoes, tomato purée and sugar. Cook for about 10 - 15 minutes, until the mixture is thick.
After 30 minutes wipe any remaining salt from the aubergines. Heat a griddle until hot, brush the aubergines with another tbsp of oil and griddle for 5 minutes on each side.
Add the remaining oil and a little water to cover the bottom of a shallow, lidded casserole dish and arrange the aubergine halves cut side up in the pan, they should fit tightly. Spoon the tomato mixture over each aubergine pressing into the slits in the flesh. Put the lid on and cook for 30 minutes. Squeeze over lemon juice and scatter on the parsley before serving.

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